Individual summer fruit pavlovas

We had friends over today for a “summer” barbeque (cardigans and jeans were worn, it was not a summer BBQ like some people might picture!). So I decided to add to the summery feeling with some individual summer fruit pavlovas.

These were easy but fancy looking little desserts that went down very well with everyone (we all had more than one!). Unfortunately they had to be assembled right before serving though as the coconut cream did start to dissolve the meringues, so if you decide to make these then make sure to leave yourself a few minutes for assembling!

Ingredients

For the meringues

  • liquid from one can of chickpeas/beans* (about 3/4 cup)
  • 1/8 tsp apple cider vinegar
  • 3/4 cup caster sugar
  • 1/2 tsp vanilla extract

*this time I used a tin of 3 bean salad. Interestingly the aquafaba from this tin was much thicker than from chickpeas or butter beans, and it also took much longer to whip up. But it still worked and gave a lovely, thick mixture.

For the coconut cream

  • 1 tin full fat coconut milk
  • 2-3 tbsps icing sugar

To finish

  • Stawberries
  • Raspberries
  • Brambles

(or any combination you like!)

To make the meringues: Preheat the oven to 100 degress Celsius. Add the aquafaba and vinegar to a non-plastic bowl and whip until you have stiff peaks. Slowly add the sugar a spoonful at a time, waiting until the previous spoonful is completely combined before adding any more. When all of the sugar is incorporated and there are glossy, stiff peaks, add the vanilla extract and mix it in.

Line a baking tray with parchment and pipe the mixture into meringue nests, or kisses for bitesized pavlovas. Place in the centre of your oven and bake for 90 minutes. Once baked turn off the oven and leave the meringues inside to cool for a couple of hours until they are completely cold.

To make the whipped cream: Chill the coconut milk in the fridge overnight, this will cause the contents of the tin to separate into the solid cream, which will float on the top, and the water underneath. Carefully spoon out the solid cream into a bowl, trying not to pick up any of the water as this will affect the consistency of your whipped cream. Add the icing sugar, then using an electric mixer whip your cream to the desired texture making sure you don’t leave any lumps.

To make up: Either spoon or pipe about a tablespoonful of whipped cream into the centre of the meringue nest, or about a teaspoon on top of the meringue kisses. Decorate with the fresh fruit and serve to your suitable impressed guests 🙂

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I have some ideas about different flavour combinations for these pavlovas, so watch this space…

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Eton mess

So, you’ve made a lovely meringue but it fell apart when you tried to lift it off the banking paper. Don’t panic!

I had such lovely plans to make a pavlova from yesterday’s yummy vegan meringues. However, as you might have guessed, they fell apart. Doh! So instead of a beautifully layered pavlova, I’ve made (with exactly the same ingredients) an Eton Mess, which is basically the same thing but all mixed up in a bowl and equally delicious.

Ingredients

Meringue (I used up most of my batch from yesterday, minus the couple we “sampled” last night ;P )
1 can of full fat coconut milk
Vanilla extract
Strawberries

Scoop your meringue bits into a large bowl. To this we’re going to add some whipped cream, I used a half quantity of my basic coconut whipped cream which I slackened with a generous tablespoon of coconut water from the bottom of the can. I also added about 1/4 tsp of vanilla extract, but you could add more, less or leave it out altogether if you like. Whisk it all together using an electric hand whisk until it is the consistency of ‘regular’ whipped cream. Spoon half the mixture into the bowl and half into a sealable container and pop it into the fridge for another day.

Chop up about 150g of strawberries, roughly into eighths, and add them to the bowl too.

Then gently mix the ingredients together, you aren’t trying to get a completely uniform consistency so just mix gently.

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And that’s it! You could put it into individual serving dishes if you wish, or leave it in the big bowl to serve at the table. Enjoy!