Eggless Pavlova
Pavlova is a great summer dessert, typically I do this with raspberries and strawberries but can be done with any summer fruits. This is an eggless version that uses Aquafaba which is the water from chickpeas. You can use the chickpeas to make Hummus. It has taken me a few attempts to get it right but this version seems to work consistently.
Ingredients
Eggless Pavlova Base
410g tin of chick peaks (240g net weight) – this gives about 160g of Aquafaba liquid if you weigh it
125g of caster sugar
1tsp white wine vinegar
Eggless Pavlova Topping
300ml double cream
150g raspberries
200g strawberries
You can use any combination of fruit you like, but you will need about 350g worth
Method
Eggless Pavlova Base
Weigh a small saucepan, strain the chickpea liquid into the small saucepan.
Bring to boil over a medium to high heat. Periodically weigh the saucepan again, you want to keep boiling it until the weight reduces down to 80g plus the original weight of the saucepan. If you have a plastic scale, put a ceramic plate on top of it so you don’t melt it with the warm saucepan.
Leave the chickpea water to cool, it should become thick and a bit like egg white.
Once fully cool, pour the reduced chickpea liquid into a mixing bowl and whisk with an electric mixer for 5-10 minutes until you have a stiff foam that holds its shape (you can use the classic can you hold it over your head test).
Continue to whisk and add the sugar in 1 tablespoon at a time, mixing well between each addition.
Add in the vinegar and mix well. You should have a nice glossy white firm mixture that holds its shape – it should look identical to a meringue made with egg whites for those that have done it before.
Place a sheet of baking paper onto a flat baking tray, I usually use a small amount on butter on the tray to help stick the paper to the tin and stop it moving around. Use a 20cm plate or similar, to draw out a shape for your base on the baking paper. Note it does expand a little in cooking so always draw a circle smaller than the one you intend to serve it on.
Pour the mixture onto the centre of your drawn circle and spread it out evenly to fit within your circle and put as smooth finish on it as you can.
Cooking the Eggless Pavlova Base
Place into an over set to 120oC for 90minutes – do not open the door during cooking, you have to take it on trust it is cooking, as a cold draft can cause it to crack. When it has finished, turn the oven off but leave it in the oven until cold.
Eggless Pavlova Topping
When the base has cooled. Pour the double cream into a bowl and whisk until thick but not firm. You need to be careful not to over whisk it.
Carefully spread the whipped cream over the base, so you cover it fully. Wash and chop the fruit and arrange on the cream layer, if for an informal occasion you can scatter, if you are trying to impress you can arrange it neatly.