Dairy-free Raspberry & Passionfruit Nests
Preparation time is 30minutes
Cook time is 1hours 10minutes
Total time is 1hours 40minutes
Serve is for 10 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
10
- 1 can chickpeas 400g, chilled
- 1/4teaspoons cream of tartar
- 1 cup caster sugar
- 2tablespoons cornflour, sifted
- 500milliliter Flora Thickened Plant Cream
- 1teaspoons vanilla-bean paste
- 250grams raspberries
- 6 passionfruit, halved
- 1/4 bunch mint, leaves picked
Nutrition per serving
1260kJ / 300Cal
1260 Kilojoules or 300 Calories
14% of daily energy intake*
Protein
4.1grams
Fat
15.9grams
Carbs
32.7grams
Sugars
24.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
No dairy? No problem. These vegan meringues are packed with creaminess, fruity flavour and decadence while catering to culinary preferences and dietary needs.
Method
Step 1 of 4
Preheat oven to 190°C/170°C fan-forced. Line 2 large baking trays with baking paper.
Step 2 of 4
Drain chickpeas, reserving chilled liquid. Place chickpeas in an airtight container and store in fridge to use in another meal. Add chickpea liquid and cream of tartar to an electric stand mixer fitted with the whisk attachment and whisk for 5 minutes until soft peaks form. Add sugar, 1 tbs at a time, whisking constantly for 10 minutes or until sugar has dissolved. Fold in cornflour.
Step 3 of 4
Transfer mixture into a piping bag fitted with a 1cm star nozzle. Starting from the inside, pipe a concentric circle, piping layers in a single motion, to create a 6cm circle. Pipe another layer on top of the outermost layer to form a nest. Place nests in oven, reduce temperature to 100°C/80°C fan-forced and bake for 1 hour and 10 minutes. Turn off oven and leave nests in oven to cool completely.
Step 4 of 4
Using an electric stand mixer fitted with the whisk attachment, whisk cream and vanilla until soft peaks form. Dollop cream among nests. Top with raspberries, passionfruit pulp and mint leaves. Serve.
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