National Vegetarian Week: Vegan Pavlova Recipe
Today for National Vegetarian Week, Annabel Latham, owner of Annabel’s Patisserie shares her recipe for vegan Tropical Pavlova.
Annabel’s Patisserie is a micro-patisserie specialising in artisan chocolates. The founder, Annabel Latham, is a Le Cordon Bleu trained pastry chef and has worked all over the UK, as well as Australia and New Zealand. She has a passion for quality, local produce, as well as supporting the local economy. Local fruits and alcohols often feature in her colourful creations.
Tropical Pavlova – Vegan and Gluten Free
Heat oven to 140 c.
- 120g aquafaba (this is the liquid drained from a tin of chickpeas)
- 250g caster sugar
- 1 tsp white vinegar
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- Strain the aquafaba, place in a mixer (or whisk with an electric handheld whisk), and whisk with 1tbsp of the sugar until fluffy and frothy. (Please note, this will take longer than with egg whites). Gradually add the remaining sugar, and whisk for 10+ minutes, until you’ve achieved a stiff, glossy mix. Whisk in the remaining ingredients.
- Spoon or pipe the mix onto a tray lined with greaseproof paper. You can make one large pavlova or individual baskets. Use a hot spoon to press down the middle of the pavlova(s), making a dip to contain the fruit.
- Bake for 1 hour. Turn the oven off and leave to cool inside the oven.
Vanilla Coconut Cream
- 2x tins coconut milk, place in the fridge for at least 1 hour.
- Icing sugar to taste
- 1 tsp Vanilla extract
- Take the chilled coconut cream, open the tins and separate the watery liquid (you can drink this!) from the solid coconut fats. Place the coconut fat in the mixer and whisk until firm. Mix in icing sugar, then vanilla extract, to taste.
- Spoon the coconut cream over the top of the cooled pavlova, and garnish with tropical fruits of your choice (mango, passion fruit, lychees, kiwi, berries, etc). For an extra boujee touch, add some edible flowers, micro herbs, or gold leaf!
Piña Colada: Add a splash of white rum to the coconut cream and top with ripe pineapple and fresh mint.
Black forest: Whisk some melted dark chocolate into the coconut cream, top with a cherry compote and grated dark chocolate.