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Plant-Based Pavlova Wreath
December 9 2020
December 9 2020

Ingredients:
240ml of Water from Tinned Chick Peas (Aqua Faba)
1tsp White Wine Vinegar
250g Caster Sugar
Pomegranate Seeds (from half a pomegranate)
1 Mango
1 Passion Fruit
Mint Leaves for Garnish
Method:
1. Pre heat the oven at 100°
2. Whisk the aqua faba and the vinegar until creating stiff picks.
3. Add the sugar one table spoon at the time and continuing whisking.
4. Transfer the mix on to a lined baking tray creating a wreath shape.
5. Bake for 2h at 100°
6. Once cool, top the wreath with chopped mango, figs, pomegranate seeds, passion fruit and garnish with fresh mint leaves.
7. Serve with whipped cream or yogurt.
240ml of Water from Tinned Chick Peas (Aqua Faba)
1tsp White Wine Vinegar
250g Caster Sugar
Pomegranate Seeds (from half a pomegranate)
1 Mango
1 Passion Fruit
Mint Leaves for Garnish
Method:
1. Pre heat the oven at 100°
2. Whisk the aqua faba and the vinegar until creating stiff picks.
3. Add the sugar one table spoon at the time and continuing whisking.
4. Transfer the mix on to a lined baking tray creating a wreath shape.
5. Bake for 2h at 100°
6. Once cool, top the wreath with chopped mango, figs, pomegranate seeds, passion fruit and garnish with fresh mint leaves.
7. Serve with whipped cream or yogurt.
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