YOUR SOLIN GENERATED RECIPE
Creamy Ripple Protein Pudding with Chickpea Crisp
A chilled mocha custard made with Ripple milk and tempered egg whites, finished with cinnamon-dusted roasted chickpeas for a satisfyingly sweet crunch.
INGREDIENTS
1 cup Ripple Unsweetened Milk
0.5 cup Liquid Egg Whites
0.5 scoop Pea Protein Powder
2 tablespoons Canned Garbanzo Beans
1 tablespoon Unsweetened Cocoa Powder
1 teaspoon Instant Espresso Powder
PREPARATION
Preheat your oven or air fryer to 375°F.
Rinse and pat the garbanzo beans completely dry, then roast for 15-20 minutes until crisp.
In a small saucepan, whisk together the Ripple milk, liquid egg whites, cocoa powder, and instant espresso powder.
Place the saucepan over low heat, whisking constantly to prevent the eggs from scrambling.
Continue cooking and whisking for about 5-7 minutes until the mixture thickens into a custard-like consistency.
Remove from heat and vigorously whisk in the pea protein powder until smooth.
Transfer the pudding to a bowl and refrigerate for at least 30 minutes to set.
Top the chilled pudding with the roasted chickpea crisps and a dash of cinnamon before serving.