Silken tofu Pavlova

35min Used products: Silken Tofu

The meringue in this Pavlova is made from aquafaba and the cream is made from silken tofu. Aquafaba is the liquid you normally find in a jar of chickpeas. Serves 4 Ingredients for the cream Mocha, ½ pack of silken tofu, 1 tablespoon of maple syrup, 4 tablespoons of strong espresso, 50 g of vegan dark or white chocolate, 2 large tablespoons of coconut oil


Preparation of the cream In a saucepan, melt the chocolate and coconut oil over a low heat. Stir continuously. Then leave to return to room temperature. Add the ingredients for the glaze to the blender. Add the melted chocolate too. Blend to an even mixture and cool in the fridge for about an hour. The chocolate and coconut oil will stiffen, turning the liquid to a thick cream. Ingredients for the meringue This quantity is more than enough for 8 meringues. Keep any unused meringues for coffee the day after. 1 jar of fridge-cooled organic chickpeas, 200 g of extra fine, granulated sugar, sieved, 2 tablespoons of cornflour, sieved, 1 teaspoon of vanilla essence, Preparation of the meringue Preheat the oven to 120°. Place a new sheet of baking paper over the baking tray. Save the liquid from a jar of chickpeas, which is about 125 ml. In a clean and grease-free bowl, whisk with an electric hand mixer or food processor at the highest setting. Once the mousse begins to form peaks, check that it has reached the right stiffness. The peaks should stay in place when you turn the bowl over and the mixture should NOT move in the bowl. Mix for a little longer if needs be. Set the food processor to the highest setting and add the sugar a little at a time. Allow enough time to mix the sugar through. Scrape the sugar from the edge of the bowl and mix this into the mousse too. Then add the sieved cornflour and the vanilla, and mix well. Check again that the peaks are stiff and that the mousse doesn't move in the bowl. Spoon large dollops of about 6 to 8 cm in diameter onto the baking paper. Leave a few centimetres between each. Gently place the baking tray in the oven and immediately turn it down to 100°. Once the tray is in, do not open the oven door. Bake the meringues for 60 to 90 minutes, until the surface is hard and not tacky to the touch. Turn the oven off and leave the meringues to cool in the oven, for about 1 to 2 hours. Finish the pavlova: Finish the pavlova immediately before serving. The cream can soften the meringue. Cover each meringue with two tablespoons of cream. Finish with red berries, marmalade, blueberries or any other fruit of your choice. Gently dust with icing sugar, for a lovely snow effect.

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