Ingredients:
For 4 people | 3.5 hours (pre)preparation time
Ingredients:
For the meringue:
1 pot of cooked chickpeas (570gr)
100 gr fine sugar
1 tsp fresh lemon juice
¼ tsp vanilla extract
pinch of salt
For the topping:
200 ml vegetable coconut whipped cream
300 gr vegetable creamy cream (Violife Creamy)
400 gr fresh strawberries (washed)
handful of fresh mint leaves
2 tbsp La Vida Vegan Milk Chocolate Spread
Other:
Large baking sheet, baking paper, piping bag
The instructions:
- Preheat the oven to 120 degrees (top-bottom heat).
- Drain the jar of chickpeas and collect the liquid. This liquid is called Aquafaba and with it we will make the meringue (instead of egg whites). Do not throw away the chickpeas, you can use these for another recipe.
- Put about 200 ml of the Aquafaba together with the lemon juice in a bowl. Mix it all together with the (stand) mixer on medium speed until a frothy mixture forms (this takes 3 to 5 minutes).
- Then add the sugar spoon by spoon, waiting each time until the sugar is absorbed/dissolved.
- Add the vanilla extract. Now put the mixer on high speed until stiff peaks form. This may take at least 10 minutes.
- Place the baking sheet on the baking tray and on it divide the meringue foam into two mounds and make circles of these (with the back of a tablespoon).
- Place these bases in the oven while turning the temperature down to 115 degrees. Bake the meringues for about 2.5 hours until slightly crisp.
- Turn the oven off and set the oven door ajar, and let the meringues cool in the oven for at least half an hour. The longer the better, so overnight is also fine.
- Then let the bottoms cool completely (on the paper) on a rack. Be careful they are fragile!
- Just before serving, beat the whipping cream with a (stand) mixer and spoon in the vegetable cream until fluffy and put this mixture in a piping bag. Cut the strawberries in half.
- Pipe the cream-whipped cream mix over the two meringues and top one of them with the strawberries. Place the second base on top and garnish with the rest of the strawberries plus mint leaves.
- Finally, heat the La Vida Vegan Milk Chocolate Spread until liquid and “drizzle” the chocolate over the Pavlova. Enjoy!
