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Preparation time is 30minutes
Cook time is 2hours 5minutes
Total time is 2hours 35minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
10
- 1tablespoons cornflour
- 1teaspoons vanilla extract
- 4 green kiwifruit
- 2tablespoons mint leaves (to serve)
- 1/4 pawpaw, deseeded (chopped)
- 1/2teaspoons cream of tartar
- 400grams chickpeasingredient tip
- 600milliliter coconut vanilla yoghurt
- 1teaspoons Macro xanthan gum
- 1 cup caster sugar
Nutrition per serving
1060kJ / 253Cal
1060 Kilojoules or 253 Calories
12% of daily energy intake*
Protein
2.8grams
Fat
6.2grams
Carbs
37.6grams
Sugars
28.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 150°C. Draw a 20cm circle onto 2 sheets of baking paper. Turn over and place each on a baking tray.
Step 2 of 6
Drain liquid from chickpeas into a mixing bowl. Using an electric mixer, beat liquid with cream of tartar for 10 minutes or until stiff peaks form. Continue beating while gradually adding sugar, 1 tbs at a time, until mixture is thick and glossy. Add cornflour, vanilla and xanthan gum and continue to beat until combined.
Step 3 of 6
Divide mixture evenly onto baking paper and spread with a palette knife to cover circles. Smooth sides.
Step 4 of 6
Bake for 20 minutes. Reduce oven to 120°C and bake for a further 1 hour 45 minutes or until crisp and dry. Remove from oven and cool completely.
Step 5 of 6
Peel kiwifruit. Process 1 1/2 kiwifruit in a small food processor until almost smooth. Slice remaining kiwifruit.
Step 6 of 6
Top each meringue with yoghurt and arrange on top of each other. Top with kiwi slices, pawpaw and mint. Drizzle over purée and serve.
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