Aquafaba Pavlova With Vegan Lime Curd And Fresh Fruits
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The trick to make ultimate meringue is to achieve a crunchy shell and gooey inside. The addition of lime curd (vegan, sugar free, dairy free) lends this Aquafaba Pavlova, indulgence pudding a nice balance with the sugary vegan meringue. Here in this recipe I am substituting the traditional eggs all over to make it vegan friendly.
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Ingredients
- PAVLOVA- Aquafaba 6 tbsp liquid brine drained from can of chickpeas
- Superfine sugar 3/4 cup
- Pinch of salt
- White wine vinegar 1 tsp
- Pure vanilla extract 1 tsp
- LIME CURD- Full fat coconut milk 1 1/2 cups
- Lime juice 1/2 cup
- Lime zest 2 tsp
- Stevia 1/4 cup natural sweetener
- Organic corn starch 1/4 cup
- 2 drops of yellow food colouring / 1/4 tsp turmeric powder
- Pinch of salt
- Natural butter extract 1 tsp
- FRUITS- kiwi mango, cherry, orange, strawberry (any fruits of your choice).
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Instructions
- PAVLOVA- Preheat oven to 100 C.
- Put the chickpeas brine with salt into a bowl and start to whisk till soft peaks.
- Whisk in the vinegar and sugar 1 tbsp at a time and continue to whisk until meringue thickens.
- Add in the vanilla extract and food colour (optional) and whisk to stiff peaks.
- Spoon the meringue on a baking sheet lined with parchment and form into mini pavlova shapes.
- Bake for about 2-2.5 hours until dry.
- LIME CURD- In a small bowl whisk together stevia, corn starch, turmeric, salt and 1/4th of coconut milk.
- In a double boiler placed over medium heat whisk together remaining coconut milk, lime juice and lime zest.
- Slowly add corn starch mixture and continue to whisk until mixture thickened.
- Switch off the flame and whisk butter flavor.
- Sieve the mixture and refrigerate until required.
- FRUITS- Cut the fruits of your choice.
- ASSEMBLING- Put a meringue on each plate, spoon some lime curd onto each and place some fruits on top.
Notes
- To make chickpeas brine,pressure cook 200gm of chickpeas with 3 cups of water for 7-8 whistle.
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