Vegan fruit pavlova with Vegan coconut cream

From HH&Co at Lime Wood

This vegan recipe for a pavolva is from Luke Holder, chef director & partner of Hartnett Holder & Co (HH&CO) at Lime Wood in The New Forest.

 

Ingredients

Meringue

  • 225g aquafaba – liquid from drained tinned chickpeas. 
  • 300g caster sugar 
  • 1 tbsp white wine vinegar 
  • 1 tsp rose water 
  • 1 tsp freeze dried strawberries 
  • ¼ tsp red food colouring 

Vegan cream

  • 400g vegan cream (we use vegan coconut yoghurt) 
  • 150g of icing sugar 
  • 4 tbsp of vanilla extract 
  • Alternatively, you could use flow based vegan cream 

Topping 

  • 750g of strawberries  
  • 150g icing sugar 
  • 1 lime 

Method

Vegan Meringue  

  • In a food mixer, whisk the aquafaba until it starts to become thick and frothy. 
  • Add the caster sugar 3 tbsp at a time and whisk for 5 minutes before adding any more. 
  • Finally add the vinegar. 
  • Remove from the mixing bowl and sprinkle with food colouring. 
  • Use a food spatula and mix unevenly to get the marbled colour effect and add to piping bags. 
  • Pipe the meringues onto a baking sheet on baking paper or silicon mat (pipe either large for a sharing style or individually as you wish) 
  • Sprinkle with the blended dehydrated strawberries 
  • Bake at a low temp of 75-80c checking every 30 minutes until the meringues are fully cooked. 

Vegan cream 

  • Whip vegan cream with icing sugar and spoon onto meringue.

 

Topping

  • Macerate the cut strawberries with icing sugar and the juice of 1 lime, around 30 minutes before topping.
  • Decorate with fresh mint leaves.