Currently doing mousses using aquafaba + mixture of starch and liquid + liquid and agar, but it really has its limitations, plus, we don't need that many chickpeas neither can get the AF somewhere else.
I am in a fine dining kitchen, with lots of molecular gastronomy powders as well with an option to order specific additional ones. I have done some tries with using the logical approach of making an emulsion of plant milk and coconut or palm fat, but it's too fatty.. Years ago, I saw a recipe using some versawhip, tho currently finding posts mentioning that it has a quite strong metallic tast, so I assume sugar alone will not mask that.
Any sources, tips, ideas, experiences?
The Alpro whip able cream doesn't have that many ingredients, I am sure this can be done!
Ingredients of Alpro : water, vegetable oils and fats (hydrogenated palm kernel oil, palm oil, palm kernel oil), maltodextrin, sugar, soy beans (2%),Emulsifiers (Sugar esters of fatty acids, Lactic acid esters of mono- and diglycerides) sea salt, flavoring.
