Transfer the mix to a piping bag fitted with a medium 1½-2cm nozzle (or put it in a freezer bag and cut a 1½-2cm hole in one corner of the bag), then pipe out small meringue rounds on to the lined trays, keeping them spaced well apart. Slowly beat in the sugar bit by bit, until the meringue mixture is stiff and glossy. Gently fold in the lemon (or cream of tartar), then beat again to stiff peaks. In a clean, dry mixer, or in a bowl with a whisk, beat the aquafaba for two or so minutes, until it forms medium peaks. Heat the oven to 120C (100C fan)/250F/gas ½ and line two medium oven trays with greaseproof paper. Alternatively, just leave it out altogether.įor the hibiscus meringue 200ml aquafaba – I use a carton of Oggs 20ml lemon juice, or ½ tsp cream of tartar 200g caster sugar A few pinches of hibiscus powder, to dust (optional)įor the elderflower cream 140g vegan cream – I like Elmlea 25ml elderflower cordialįor the rum pineapple 250g sugar 150ml dark rum 1 pinch flaked sea salt (2g) 1 pineapple, peeled, cored and cubed 4 passion fruits, halved 25g desiccated coconut (about 1 tbsp), toastedįirst make the meringues. Hibiscus powder is most easily found in healthfood shops if you can’t get hold of it, take the contents of a hibiscus teabag and grind them finely in a mortar or spice grinder.
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