26 days ago
Pavlova by @panaceas_pantry ! Who the heck needs eggs, when you can make a cruelty free pavlova, and cover it in coconut whipped cream?
The pav is the quintessential Australia summer cake (sorry, my NZ friends 😜), and although it has a bit too much sugar for me tastes, I know many of you will love it. ❤️ ❤️ To make the Pavlova, you’ll need:
1 can chickpeas
1 cup organic caster sugar.
1 tsp almond or vanilla extract.
1 tsp apple cider vinegar.
1 Tbsp cornstarch.
1. The night before, place chickpeas in the fridge.
2. The next day, preheat oven to 100 C, and draw a large circle (1 did 20cm) on baking paper. Place on baking tray (pencil side down) and set aside. Drain chickpea water (this is called the aquafaba) through a fine sieve into a very clean, large mixing bowl (reserve chickpeas for your lunch/dinner). 2. Using electric beaters (or better, a stand mixer if you have one) beat aquafaba on low until foamy. Add apple cider vinegar and continue to beat on medium until soft peaks form (and the beaters leave ribbons through the mix). 3. Continuing to beat on medium, dump 1/3 of the sugar into the mix and beat until it becomes very glossy. At this point, add 1 Tbsp of sugar at a time, raining it in. Beat for 30s between each addition.
4. Once all sugar has been added, beat, beat, beat! You cannot overbeat aquafaba. You want the mix VERY thick, and very glossy.
5. Once you’ve reached this point, sift in cornflour and almond extracts. Gentle fold through.
6. Dollop the pavlova mix around the prepared baking paper circle, creating a wreath. Bake for 1.5-2.5 hours, then turn off the oven and let cool completely. The pavlova should easily peel of the paper when ready.
Top with @naturescharm coconut whipped cream and seasonal fruits! @panaceas_pantry also made a raspberry compote and it was divine.