Who would have thought chickpea brine would be so perfect for so many things? This icing was such a happy discovery -- I was in the middle of making chickpea meringues when I realized I'd made WAY too much mixture. Because I am no waster of food, I grabbed the rest and used it to top mini chocolate mud cakes.
I also love using this recipe as a great, fluffy alternative to strawberry mousse. Just swap strawberry extract instead of vanilla and add a touch of beetroot powder to safely color them pink. Here's to having fun with food!