Camel’s slobber- ‘baba de camelo’ is a dessert. Don’t be fulled by the name, which apparently was given by a desperate housewife that was trying to come up with a dessert to give and impress her guests. It is a very delicious dessert, but the traditional requires a lot of eggs. I have recreated it in a vegan version and is so good! I must confess, I had to really focus on my deepest memories to remember what it used to taste like – this new version won’t disappoint!
Time: 4 to 5h
Difficulty: 2 pans
Serves: 5-6 individual portions
What you need:
1 portion of condensed coconut milk (1 can of full fat coconut milk plus 1/4 cup brown sugar)
1 portion of aquafaba (liquid from a can of chikpeas – make sure it’s unsalted + 1 sachete of vegetable gelling powder + 1 tbsp of icing sugar)
ground almond or crushed rich tea biscuits to decorate
measuring jug and mixing spoons
hand mixer with the whisk attachment
a small container to store the condensed milk
individual dessert containers
Condensed coconut milk: bring coconut milk and sugar to a boil in a small sauce pan; reduce heat to minimum and let it simmer for a while (about 40 minutes) mixing occasionally- the final mix should be about half of the initial amount and thicker. Transfer to a small container and let it sit in the fridge for a couple of hours (it’ll become firmer);
Aquafaba: place the liquid from the chickpeas in a large and cold bowl, along with the sugar and vege gelling powder; using a hand mixer, whisk until you get a thick and firm white cream- it will take up to 8 to 10 minutes.
Add in the chilled condensed coconut milk and mix well with a spoon; transfer to individual dessert containers and sprinkle a little ground almond or crushed biscuits on top; keep in the fridge for at least 1 hour to set (but ideally over night).
Note 1: this dessert is not supposed to be a mousse, is runnier.
Note 2: You can easily double ingredients to make more doses.