Recipe: Tasty Pavlova en verrine (vegan)

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Pavlova en verrine (vegan). This vegan pavlova tastes exactly like the traditional version. It's sweet, light and crispy with a soft, marshmallow-y centre. Top it with vegan whipped cream and berries for a super impressive dessert!

Pavlova en verrine (vegan) Aquafaba, the beany liquid in canned chickpeas, is astonishing stuff; it whips up just like egg whites in recipes. Here, it's paired with coconut cream to create a completely vegan version of pavlova, a crunchy meringue that typically uses egg whites and dairy cream. Don't be afraid of the time – the aquafaba has to chill and the pavlovas have to bake in the oven. </p> Prue Leith's Vegan Tropical Pavlova. You can have Pavlova en verrine (vegan) using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pavlova en verrine (vegan)

  1. You need of Meringue :.
  2. It’s 50 g of d'aquafaba (jus de cuisson des pois chiches).
  3. Prepare 40 g of sucre glace.
  4. Prepare 1 cc of citron.
  5. It’s of Fraises.
  6. You need 1 boîte of crème de coco.
  7. You need 2 cs of sirop d'agave.

The notion of a vegan meringue can be quite daunting, but with the water from a can or two of chickpeas (known as aquafaba), which behaves just like egg white when whisked, egg-free meringue is perfectly achievable. In the case of this Vegan Pavlova, the whipping is literal. The food blog world has gone crazy for aquafaba. Aquafaba is the water you drain off of a can of chick peas.

Pavlova en verrine (vegan) instructions

  1. Pour les meringues : Battre l'aquafaba au fouet électrique pendant plusieurs minutes. Quand ça commence à mousser, verser 1 cc de citron, puis incorporer le sucre glace petit à petit et continuer à battre jusqu'à ce que l'aquafaba soit bien ferme. (On doit pouvoir renverser le bol sans que l'aquafaba bouge)..
  2. Former à la cuillère ou à la poche à douille des petites meringues et enfourner à 100° pendant 1h. Au bout d'une heure éteindre le four et laisser les meringues à l'intérieur jusqu'à complet refroidissement..
  3. Pour la chantilly coco : Placer une boîte de lait ou de crème de coco au frigo plusieurs heures. La partie grasse va figer. Récupérer cette partie et la battre comme une chantilly. Ajouter le sirop d'agave..
  4. Couper des fraises en tranches et les disposer dans la verrine. Ajouter la chantilly puis une meringue coupée en morceaux..

You can use it in place of egg-whites in recipes. It even whips up into stiff peaks and makes a meringue that is startlingly similar to eggs. This vegan pavlova is indiscernible from the original egg-white version, with its perfectly hollow, crispy, and ever-so-slightly chewy bites. The chickpea brine functions exactly like egg whites, so much so that I was able to translate the other ingredients for classic, non-vegan pavlova almost verbatim. Aquafaba is a magic ingredient in the vegan kitchen which fascinates me a lot.