Vegan meringue and pavlova
This colourful, light and appetising dessert is bound to be an instant hit at any occasion.
This colourful, light and appetising dessert is bound to be an instant hit at any occasion. It is relatively simple to create but looks like a work of outstanding artistry. It contains a medley of fresh Summer fruits like strawberries, raspberries and blueberries, or others of your choosing, topped with a dollop of cream and a drizzle of chocolate. It makes use of the discarded aquafaba from a can of chickpeas, with cream of tartar and sugar which together whisk up a dream into peaks in around 15 minutes, with a hand blender. Science in motion!
- 90g/1 cup rolled oats
- 475ml/2 cups soya milk or plant-milk of your choice
- 1 tbsp chia seeds
- 1 medium-sized apple, grated
- 50g blueberries
- 1 tbsp coconut sugar/sweetener
- 2 tbsp sultanas
- 1 tsp cinnamon
- Grate the apple (minus the core and pips) using a cheese grater and place in a saucepan with the sugar and a dash of milk (approx 2 tbsp).
- On a medium heat bring to a simmer and stir for a couple of minutes until the apple softens and caramelises.
- In a separate pan, combine the oats, plant-milk, chia seeds and caramelised apple.
- Using the bowl you are going to serve the porridge in, pour in the apple and return the pan (no need to wash) to the hob.
- Add the oats, milk, cinnamon, sultanas and chia seeds to the pan and bring to a simmer.
- Add the apple and blueberries. Simmer on a low heat for 3-4 minutes stirring occasionally.
- SERVE!
- Topped with maple syrup
- Topped with maple syrup and chopped nuts
- Topped with blueberries and other mixed berries
- Decorate with a sprinkle of cinnamon and your favourite fruits
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