Mocha Moong Cream

For the Mocha-moong cream

30 gm moong dal

10 gm corn flour

1 Tbsp cocoa powder

2 tsp coffee powder

½ litre milk

100 gm sugar

25 gm butter

1 tsp vanilla essence

50 gm cream

Few pistachios for garnishing

For the aquafaba meringue

4 Tbsp aquafaba

1 Tbsp powdered sugar

½ tsp lemon juice/pinch of cream of tartar

1. Wash and soak moong dal for about 6 hours. Rinse and grind the dal with little water to a very fine paste.

2. Add the corn flour and sugar to the moong paste and mix well.

3. In a blender, blend cocoa and coffee powder with ¼ teacup of milk.  Set it aside.

4. Bring the remaining milk to boil. 

5. Add the moong mixture slowly into it.  Stir and cook to a smooth consistency. 

6. When it thickens a little remove from the heat.

7. Add the cocoa-coffee liquid to the cooked moong mixture and mix well.   

8. Cook further over medium heat until big bubbles form on the surface. Switch off the heat. 

9. Add the butter and vanilla essence.  Mix well.

10. Rinse a serving dish with cold water and pour the moong mixture into it.

11. When the mixture cools down completely, beat the cream slightly and spread a thin layer over it.  Keep it in the fridge.

12. Remove the shell and chop the pistachios finely. Set aside.

13. Beat aquafaba for a while and then add the powdered sugar and lemon juice. 

14. Continue to beat till peaks form.

15. Spoon the aquafaba mixture on the moong cream and cover it up. 

16. Sprinkle the chopped pistachios on top.