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Serves
4-6
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preparation
25 minutes
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to cook
2 hours
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difficulty
the middle
Freshly picked up with Simon Toohey.
Ingredients
- Aquafaba liquid from 1 ton of chickpeas
- ½ tsp Cream of tartar
- ¾ cup Castor sugar
For the topping
- ¾ cup Plant-based cream, whipped to thicken.
- 2 passionfruit
- 1 Punnet raspberry
- 1 Punnet strawberries, chopped
- Bunch of mint, chopped.
Instructions
- Preheat the oven to 100°C. Line two baking trays with baking paper.
- Beat the cream of tartar with the aquafaba in a stand mixer until bubbles begin to form. Very slowly (about a tablespoon at a time) gradually drizzle in the sugar, while continuing to stir, making sure the sugar dissolves before adding the next amount of sugar. The mixture will begin to bubble and become light and fluffy. Beat for 5 minutes until the mixture forms stiff peaks.
- Using a piping bag, pipe the mixture onto the lined tray to form the base and then the sides of the individual cups (or spoon onto the meringue and make a well in each with the back of a spoon/spatula). Place in preheated oven and bake for 2 hours.
- To serve chilled, pour cream into the center of each cup and top with passion fruit, raspberries, strawberries and mint.
Cook’s Notes
The oven temperature is conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 milliliters. 1 tablespoon equals 20 ml; 1 cup is equal to 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.
Freshly picked up with Simon Toohey.