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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Yield / Serves
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).
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.
To make chickpeas brine,pressure cook 200gm of chickpeas with 3 cups of water for 7-8 whistle.
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