Chef, Restaurant Owner and Naturopathic Practitioner
Angèle grew up in France where her family had a passion for great tasting food. From an early age, she developed a strong interest in cooking. Her passion for local and organic farming and food developed during travels to San Francisco and Australia. She soon started experimenting with clean, healthy, detox cuisine following a visit to the famous French naturopath Céleste Candido. She set up her own naturopathic centre, called Cenatho in Paris, where she has advised a number of famous brands. In addition, she has also hosted a number of independent naturopathic seminars around the world.
In 2012, Angèle created a detox catering service, La Guinguette d'Angèle, which offers organic, local and gluten-free products. She also opened a take-away restaurant in 2014, which sells cheap organic, gluten-free and vegan menus. In the near future, she intends to open a new restaurant, write two books and open a grocery line of products.
More from Angèle Ferreux-Maeght
Vegan Chocolate Mousse
- 200 g dark chocolate
- 250 g canned chickpeas
- 70 g icing sugar
- 100 g cashew nuts
- 5 tbsp. maple syrup
- 400 ml coconut cream
To make the chocolate
- Melt the dark chocolate in water bath in a small bowl and leave it to cool slightly.
To make the Aquafaba
- Drain the chickpeas and collect 350ml of the water. Pour it into a separate bowl and whisk it gently. Gradually become more vigorous in the stirring until the liquid becomes firm. Add the 50g of the icing sugar and whisk for another 1 minute.
To finish the whisking
- Add the chocolate to the aquafaba mixture gradually with a spatula.
To make the Praline
- Pour the maple syrup into a frying pan and caramelize. Add cashew nuts and mix to coat with caramel.
- Pour over a sheet of parchment paper and allow to cool. Crush lightly and add the praliné to the mousse.
- Pour into ramekins and set aside to cool.
- Serve cold.
For the ‘Chantilly’ coconut cream
- Place the coconut cream in the fridge at least 15 minutes before. Place also the bowl and whisk in the fridge to cool.
- Stir the sauce, gradually becoming more vigorous until the liquid becomes more solid. Add the remaining 20g of icing sugar to the mixture and stir it in.
- Refrigerate until ready to use.
Serve the cream with the chocolate mousse cold.
Chef’s note: "The aquafaba (chickpea juice) contains enough protein to whisk just like egg whites”