Vegan Passion Fruit & Kiwi Pavlova
So for our second foray into the "aquafaba" miracle we thought we should keep it simple and came up with Vegan Passion Fruit & Kiwi Pavlova.
For those that have yet to discover the wonders of aquafaba it is a very exciting open source development in vegan cuisine, the water from a tin of chick peas can be used as egg white! thus making possible such creations as Vegan Passion Fruit & Kiwi Pavlova and so many more.
We are very excited to be involved with vegan food at a time were where things like this are just emerging, think about it bean water as egg replacer, just imagine the possibilities. we will try to do at least one recipe a week using this idea, lets see where it takes us.
Ingredients: Vegan Passion Fruit & Kiwi Pavlova
- 150g Chick Pea Water
- 150g Caster sugar
- 1/4 tsp Cream of Tartar
- 1 tsp Corn flour
- 1 tsp Vinegar
- Soytoo cream
- Kiwi fruit
- Passion fruit
- In a stand mixer whisk the chick pea water with the cream of tartar until it foams and starts to increase in volume, slowly add the sugar, keep whisking until all the sugar is incorporated and you have stiff peaks, add corn flour and vinegar and which for another few seconds.
- Line 2 baking sheets with baking parchment,divide the meringue evenly between the 2 and with a spatula create your Vegan Passion Fruit & Kiwi Pavlova base's.
- Bake in a super low oven for 1 1/2 to 2 hours until dried out.
- Cool on wire racks
- Assemble the pavlova by spreading cream and fruit on one of the meringues place the second one on top and decorate with more cream and fruit
We have noticed that the meringue does start to disintegrate when the cream and fruit are added, but the meringue is stable as long as it is kept dry, so make your meringues and simply assemble just before serving for best results.