A New Zealand Christmas lunch or dinner is not complete without a traditional pavlova for dessert. last year I had a friend come for Christmas lunch who was vegan, I did not want to her to miss out on our Christmas pavlova so I decided to make a vegan pavlova instead. I was surprised how easy it was to make and how much it taste and looked like a traditional pavlova made with eggs. Everyone was shocked and amazed to learn it was made from chickpea water. This year I am making deconstructed vegan pavlovas. Individual servings layered with vegan pavlova, vanilla coconut whip cream, berry coulis and fresh fruit. A beautiful fresh and light dessert to serve at the end of the Christmas meal. If you are vegan, allergic to eggs or dairy you will never have to miss out on pavlova again.
- 400g can organic chickpeas (unsalted)
- 1 tsp apple cider vinegar
- 2 cup organic icing sugar
- 1/2 tsp cream of tarter
- Pre heat oven to 180 degrees.
- Separate the chickpea water (aquafaba) from the chickpeas and place liquid in the fridge to chill for at least 2 hours.
- Place the chilled chickpea water in a bowl (or a food mixer) with the apple cider vinegar. Using a electric beater on high speed whisk until the liquid double in size and soft peaks form (about 5 minutes).
- Slowly add the icing sugar 1 Tbsp at a time.
- Whisky until the icing sugar is completely dissolved and the mixture is glossy, thick and has stiff peaks (about 8-12 minutes).
- Add in the cream of tarter and whisk for a further 1 minute until fully combined.
- Draw two 10cm circles on baking paper, turn the sheet over and scoop out your meringue into the circles to form your pavlovas.
- Reduce the heat to 100 degrees and bake for1.5- 2 hours (if smaller cook for less time). Do not open the oven during this time. Once cooked turn off the oven and leave in the oven for a further hour to cool.
Vanilla Coconut Cream:
- 400ml can organic coconut milk (or coconut cream)
- 1-2 Tbsp coconut sugar
- 1 tsp pure vanilla extract
- Place the can of coconut milk in the fridge for 8 hours or best over night.
- Open the tin and scoop the solid coconut cream (leave the liquid behind) and place in a bowl.
- Add in the remaining ingredients and whisk on a high speed until soft peaks form (about 8 minutes).
Strawberry and blueberry coulis;
- 1cup frozen strawberries
- 1 cup frozen blue berries
- 1 Tbsp coconut sugar
- 1 tsp pure vanilla extract
- 2 Tbsp purified water
- Add all ingredients into a medium pot and stir to combine.
- Place on the stove and simmer for 10 minutes over medium-low heat, stirring occasionally.
- Once the sauce has thickened, use a fork to gently break apart the strawberries and blueberries.
- Remove from heat, allow to fully cool for before adding to the dish
Assembling your deconstructed Pavlova:
- Break pavlova into chunky pieces then add that as the first layer in your glass.
- Next add a 1-2 Tbsp of whipped coconut cream, then drizzle over your strawberry and blueberry coulis.
- Next layer add chopped fresh strawberries and blueberries.
- Repeat the layering another time. To finish top with chopped pistachio nuts and some edible flowers.