Making A 3-Course Meal With 5 Ingredients

Ingredients

• 2 whole Lemon (zested and juiced; used for simple syrup, meringue flavor, and stock)
• 1 cup Granulated Sugar (for simple syrup and meringue)
• 2 cup Water (for simple syrup, pasta cooking, and stock base)
• 2 cup Corn Flakes (for dessert crumble and appetizer fritters)
• 1 can Chickpeas (15 oz, drained; liquid reserved as aquafaba for meringue and dough)
• 6 tbsp Olive Oil (extra‑virgin; 2 tbsp for dessert streusel, 2 tbsp for fritter batter, 2 tbsp for pasta dough and finishing)
• 1 tsp Salt (seasoning for all components)
• 0.5 tsp Garlic Powder (seasoning for fritters)
• 2 cup All-Purpose Flour (for pasta dough and fritter binding)
• 12 large pieces Shrimp (peeled; shells saved for stock)
• 2 medium Carrot (grated for fritters and garnish)
• 1 bunch Carrot Tops (used in shrimp stock and as fresh garnish)

Instructions

1. Make Lemon Simple Syrup

   Combine 1 cup sugar and 1 cup water in a saucepan. Bring to a boil, stirring until sugar dissolves. Add the zest of 2 lemons and simmer for 5 minutes.

   Time: PT10M

   Temperature: 100°C

2. Bake Lemon Segments

   Slice the lemons into thin wedges, place on a baking sheet, and bake at 180°C for 10 minutes until slightly caramelized.

   Time: PT10M

   Temperature: 180°C

3. Reserve Aquafaba

   Drain the canned chickpeas, reserving the liquid (aquafaba) in a measuring cup. You will need about ½ cup for the meringue and a few tablespoons for the fritter batter.

   Time: PT2M

4. Whisk Aquafaba Meringue

   In a clean mixing bowl, whisk the aquafaba on high speed until soft peaks form (about 5 minutes). Gradually add ¼ cup of the lemon‑infused simple syrup and continue whisking until stiff peaks develop.

   Time: PT10M

5. Assemble Dessert Crumble

   In a separate bowl, combine 2 cups corn flakes, 2 tbsp sugar, ¼ tsp salt, and 2 tbsp olive oil. Gently fold in the lemon meringue. Spread the mixture on a lined baking sheet and refrigerate for 30 minutes to set.

   Time: PT30M

6. Pulse Corn Flakes and Chickpeas

   Place the remaining corn flakes and the whole chickpeas (including skins) in a food processor. Pulse until a coarse, grainy texture resembling chickpea flour forms.

   Time: PT2M

7. Make Fritter Batter

   Transfer the pulsed mixture to a bowl. Add ½ tsp salt, ½ tsp garlic powder, 2 tbsp olive oil, 2 tbsp aquafaba, a splash of water, 1 grated carrot, and 2 tbsp flour. Mix until a thick batter forms.

   Time: PT5M

8. Fry the Fritters

   Heat 2 tbsp olive oil in a skillet over medium‑high heat (≈180°C). Drop spoonfuls of batter into the pan, flatten slightly, and fry 2‑3 minutes per side until golden and crisp.

   Time: PT5M

   Temperature: 180°C

9. Prepare Shrimp Stock

   In a saucepan, combine shrimp shells, carrot tops, lemon peels, ¼ tsp salt, ½ tsp garlic powder, and 4 cups water. Bring to a gentle simmer and cook for 20 minutes. Strain and set the broth aside.

   Time: PT20M

   Temperature: 95°C

10. Make Pasta Dough

    In a mixing bowl, combine 2 cups flour, ½ cup aquafaba, 2 tbsp olive oil, and a pinch of salt. Knead by hand or with a stand mixer for 10 minutes until smooth and elastic.

    Time: PT10M

11. Rest Dough

    Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.

    Time: PT30M

12. Roll and Cut Pasta

    Divide the rested dough into 4 pieces. Using a pasta machine (or rolling pin), roll each piece thin and cut into desired noodle shape (e.g., fettuccine). Dust with flour to prevent sticking.

    Time: PT15M

13. Poach Shrimp

    Bring the strained shrimp stock to a gentle boil, add the peeled shrimp, and poach for 2 minutes until pink and opaque. Remove shrimp and set aside, keeping the broth warm.

    Time: PT2M

    Temperature: 95°C

14. Cook Pasta

    Add the fresh pasta to the hot shrimp stock. Cook for 4 minutes, or until the noodles float to the surface and are al dente. Drain, reserving a splash of broth.

    Time: PT4M

    Temperature: 95°C

15. Finish Main Dish

    Toss the cooked pasta with the poached shrimp, a drizzle of olive oil, a pinch of salt, and chopped carrot‑top greens for brightness. Serve immediately.

    Time: PT3M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

55 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Lemon: lime
• Instead of Granulated Sugar: honey, maple syrup
• Instead of Corn Flakes: rice cereal
• Instead of Chickpeas: dry chickpeas (cooked)
• Instead of Olive Oil: vegetable oil
• Instead of Salt: sea salt
• Instead of Garlic Powder: fresh minced garlic
• Instead of All-Purpose Flour: bread flour
• Instead of Shrimp: prawns
• Instead of Carrot: parsnip

Equipment Needed

• Saucepan
• Baking Sheet
• Mixing Bowl
• Whisk
• Food Processor (optional)
• Frying Pan
• Pasta Machine (optional)
• Plastic Wrap
• Strainer
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Whisking aquafaba to stiff peaks for the meringue
• Frying the chickpea‑corn fritters without breaking
• Simmering shrimp shells with carrot tops to extract a flavorful stock
• Kneading and resting the aquafaba‑based pasta dough
• Poaching shrimp just until opaque to keep them tender

Chef Tips from the Video

• Use cold water for the pasta dough; it helps develop a smoother texture with aquafaba.
• When whisking aquafaba, start on medium speed then increase to high for best volume.
• For extra flavor, add a splash of lemon juice to the shrimp stock right before serving.
• Press the dessert crumble gently with a spatula to create a uniform layer before chilling.

Troubleshooting

Storage

Refrigerator: Dessert crumble and fritters keep 2‑3 days in an airtight container; pasta and shrimp stock up to 3 days.

Freezer: Fritters freeze well for up to 2 months; thaw before reheating.

Room temperature: Do not store the meringue or cooked pasta at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the lemon simple syrup and store in the fridge for up to 1 week.
• Make the shrimp stock a day ahead; strain and refrigerate.
• Whisk the aquafaba meringue and keep it covered in the fridge for up to 4 hours before folding into the crumble.
• Fritters can be frozen on a tray, then transferred to a zip‑top bag.

Frequently Asked Questions