Fri, 3 June 2016
Vegan Pavlova
(Makes 8 portions)
For the "meringue"
180ml Drained juice of tinned Chick Peas (the thicker juices you retained earlier), this is equivalent to 6 egg whites
340g Castor Sugar
3 Tsp Cornflour
1 Tsp Vanilla Essence
For the filling:
150g Fresh Raspberries
150g Fresh Blueberries
150g Fresh Blackberries
150g Fresh Red Currants
2 Kiwi fruit, (peeled and cut up)
4 Kumquats (sliced)
500ml Soy Cream
Raspberry Coulis to garnish
Fresh Mint to garnish
Method
1. Preheat oven to 180 degrees.
2. Prepare a baking tray with greaseproof paper or silicon sheet.
3. With an electric mixer, beat the chick pea liquid until it begins to froth, then slowly add the sugar a little at a time
4. Keep whisking on high speed. When you think it is whisked enough, whisk it some more!!
5. Once the sugar has dissolved and you have very few sugar grains left, turn the speed down low and add the Cornflour
6. Once incorporated, add the vanilla essence and beat on a high speed again until thick and stiff.
7. Quickly transfer from the bowl into a piping bag with a large nozzle and pipe 8 large meringues onto your baking sheet. (You can also pipe more smaller ones and they keep well in an airtight container, its up to you!)
8. Place straight in the oven and reduce temperature down to 130 degrees. Do not open the oven again!!
9. After 45 minutes, the meringues should be a light cream colour and well set. Remove and cool on a rack.
10. Once cooled you can store them or assemble your Pavlova
11. Use a gas cream gun to froth your Soy Cream. Make a hole in the meringue and fill the cavity with the "cream"
12. Top with fresh berries and garnish
