Vegan Zabaglione

Directions

1. In a small sauce pot over medium heat add the aquafaba and bring to a simmer
2. In a small bowl whisk together the coconut cream and corn starch until well combined
3. Whisk the coconut cream liquid into the aquafaba. While stirring, bring the contents to a simmer for 2 minutes. Remove from the heat and refrigerate for later use
4. In a medium saucepan over low heat, combine the sparkling wine and soaked cashews. Bring the mixture to a boil then simmer, allowing the liquid to reduce by half (approximately 5 minutes)
5. In a small bowl combine the water, vanilla, and xanthan gum, stir until well combined
6. Whisk the xanthan gum mixture into the sauce pot, continue whisking and bring the contents to a simmer. Once a simmer has been reached, remove the mixture from the heat
7. Add the vegan butter to the pot, then blend until smooth using an immersion blender. Refrigerate mixture until chilled
8. In the bowl of an electric mixer, add the coconut cream mixture. Using the whisk attachment, beat on medium/high until the mixture is fluffy with soft peaks. Once achieved, remove from the mixer and set aside
9. Reset the mixer with the whisk attachment, and add the cashew mixture. Beat on medium to incorporate air. After about three minutes turn off the mixer, the cashew mixture should be slightly “fluffy”
10. Add the lemon juice into the mixing bowl and then slowly fold in the coconut mixture (be sure to do this gently as you are working to keep as much air in the finished product)
11. Once combined, serve immediately with fruit and mint for garnish