Plant-Based Pavlova Wreath

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
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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