Vegan Summer Fruit Pavlova
This fruity pavlova is a delicious treat for Summer. Pair it with our RB32 Brut for the perfect vegan-friendly combination.
Recipe supplied by our friends at Miele. Find more great recipe inspiration here.
For the meringue:
- 100g aquafaba (chilled chickpea water)
- 135g caster sugar, finely blended
- ½ teaspoon xanthan gum
- ¼ teaspoon cream of tartar
- 1 vanilla pod
- 2 tbsp roast hazelnuts, finely blended and sieved into a powder (alternative 2 tablespoons of caster sugar)
For the mango puree
- 1 mango, peeled and cubed
For the lemon curd
- 40g coconut cream
- 75ml lemon juice
- 1 tbsp lemon zest
- 2 tbsp maple syrup
- 1 tbsp cornflour
- Pinch of turmeric for colour
- Summer fruits
- Edible flowers
- Red sorrel leaves
For the meringue:
- Whisk the aquafaba to soft peaks.
- Gradually add the caster sugar, still whisking. Add one tablespoon at a time.
- With a knife, scrape the seeds from the vanilla pod and add to the mixture.
- Whisk in the xanthan gum and crème of tartar.
- Fold in the hazelnuts and transfer into a piping bag with a 1.5cm plain nozzle.
- Pipe the meringue into 10cm circles onto a baking tray lined with baking paper.
- Preheat your oven on Fan 85C and bake for 4 hours. For a soft, gooey textured meringue, cook for an hour less.
For the mango puree:
- Blend the mango in a food processor until smooth and check the seasoning for sweetness. If needed, add a little lime juice to balance all the flavours.
For the lemon curd:
- Mix the cornflour with 1 tbsp of the lemon juice.
- Heat the remaining lemon juice, zest maple syrup and coconut cream in a saucepan.
- Add the cornflour mix and allow the mixture to simmer until thickened.
- Cool and add turmeric for colour.
- Place the meringue on a serving plate and fill with the lemon curd.
- Top with some mango gel and dot around the base.
- Decorate the top and base with fruit and red sorrel, and edible flowers.
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