In this summer season, the Pavlova, an irresistible dessert with a meringue that's crisp on the outside and soft on the inside, topped with whipped cream and garnished with a mountain of fresh fruit, is sure to delight your guests. This delicacy has become very popular in English-speaking countries, notably Australia and the UK.
Unlike traditional Pavlova, our recipe contains no eggs or dairy products, making it ideal for people on vegan diets or with food allergies.
This elegant sweetness combines freshness and lightness, is easy to prepare and beautiful to serve, and brings a touch of magic to the tasting experience.
Let yourself be seduced by this blend of textures and flavors, bringing everyone together at the table to round off a great evening.
Ingredients for the pavlovas:
Yield: 4 Pavlovas
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80g (1/3 cup) chickpea aquafaba concentrate*
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2.5ml (1⁄2 teaspoon) vinegar
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150gr (3⁄4 cup) fine sugar
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Custard ***See Strawberry Tart recipe *** (https://bonboncollections.com/blogs/recette/recette-de-tarte-aux-fraises)
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Coconut whipped cream **See recipe below*
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Berries or other cut fruit of your choice
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Powdered sugar, mint leaves or other garnish of your choice
Preparation:
Step 1- Preheat oven to 265F and place rack in center of oven.
Step 2- Line a baking sheet with parchment paper or a silicone mat.
Step 3- In a clean bowl, whisk the aquafaba with the vinegar on high until soft peaks form.
Step 4- Add the sugar, 2 tablespoons at a time into the soft meringue. Wait until the sugar is well blended before continuing between each addition.
Step 5- On the parchment paper or silicone mat, shape the pavlovas with a spoon or piping bag and bake for 2 hours. Turn off the oven, do not open, and leave to cool for at least 4 hours in the oven, with the door firmly closed.
Step 6-Top with custard, fruit and whipped cream just before serving.
Notes:
For the coconut whipped cream:
400 ml (1 can) coconut milk, preferably organic, with the highest possible fat content and the simplest possible ingredient list - i.e. coconut, water.
45ml (3 tablespoons) maple syrup
2.5ml (1/2 tsp.) organic, alcohol-free vanilla extract.
1- Place canned coconut milk in the refrigerator the day before.
2- Just before serving, turn the can upside down, open and remove the hardened part of the coconut milk. Keep the liquid part to use in a smoothie or curry.
3- Place a bowl and the beaters in the freezer for 10 minutes.
4- Whisk the coconut milk and add the remaining ingredients.
Aquafaba concentrate:
To make concentrated aquafaba, you can either reduce the liquid from a can of chickpeas over low heat until you get more or less 1⁄3 cup of aquafaba or make it yourself.
To make it yourself, in a saucepan boil 1 cup of chickpeas in 3 cups of water for 20 minutes. Drain and discard the initial cooking water. Place the cup of chickpeas in a large saucepan and add 2 cups of water. Bring to the boil and simmer, covered, for 75 minutes. Add water as needed, so that the chickpeas are just covered with water. To facilitate the process, cooking can be done in a pressure cooker or slow cooker. Once cooked, keep the lid on, switch off and leave to cool. Refrigerate overnight and drain the next day.
** a whisk and a perfectly clean bowl is the key to success
The recipe was also featured on the Salut Bonjour website. Here's the link: https://www.salutbonjour.ca/2022/07/11/notre-patissiere-thao-nguyen-nous-prepare-une-delicieuse-recette-de-pavlovas-aux-petits-fruits
