Small Blueberry Pavlova

Name: Small Blueberry Pavlova
Cook time: 4 h
Total time: 5 h
Yield: 20
Ingredients: 1 can(s) (425 ml each) Chickpeas; 50 g Dark chocolate; 150 g Sugar; 7-10 Tbsp Salt; 1 TABLESPOON Arrow root starch (from the health food shop; see tip); 1 TEASPOON Vinegar (e.g. fruit vinegar); 1 Msp. red food paste (e.g. from Wilton); 50 g redcurrant jelly; 50 g Frozen blueberries; 200 g Soy whip cream (from the health food store); 7-10 Tbsp small freezer bag; baking paper; 7-10 Tbsp Piping bag with large star-shaped spout

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

Sweet and heavenly airy! For this, whip chickpea stock with sugar to a fluffy mixture. Bake in the oven until wonderfully crispy. Top them with soy cream and fruity berry compote.

COOK TIME
240 mins

TOTAL TIME
300 mins

Ingredients

Servings: 20

1 can(s) (425 ml each) Chickpeas
50 g Dark chocolate
150 g Sugar
7-10 Tbsp Salt
1 TABLESPOON Arrow root starch (from the health food shop; see tip)
1 TEASPOON Vinegar (e.g. fruit vinegar)
1 Msp. red food paste (e.g. from Wilton)
50 g redcurrant jelly
50 g Frozen blueberries
200 g Soy whip cream (from the health food store)
7-10 Tbsp small freezer bag
baking paper
7-10 Tbsp Piping bag with large star-shaped spout

Directions

1
Pour the chick peas into a sieve, collecting 125 ml of the brew (use the chick peas for other purposes, e.g. in curry or salad). Chill the brew for about 30 minutes.
2
Meanwhile, for the decoration, break the chocolate into pieces and melt in a hot water bath. Fill into the small freezer bag and let it cool down for about 5 minutes. Cut off a small corner and spray mini-fir (3-4 cm each) on a piece of baking paper. Let it dry.
3
Line two baking trays with baking paper. Draw 8-10 circles (each 7 cm Ø) on each. Turn over baking paper sheets so that the painted side is at the bottom.
4
Preheat oven (electric cooker: 100 °C/circulating air: 80 °C/gas: see manufacturer). Mix sugar, 1 pinch of salt and starch. Whip the cold chickpea stock for approx. 5 minutes with the whisk of the mixer, letting the sugar mixture trickle in. Continue beating until the mixture forms peaks and has a silky shine. Stir in vinegar and food paste. Pour the mixture into a piping bag with a large star-shaped spout and spray flat "bowls" onto the drawn circles.
5
Dry meringue in a hot oven one above the other for 3-4 hours (with top and bottom heat; replace trays after about 2 hours). Remove the meringue shells and let them cool down, then carefully remove them from the baking paper.
6
Bring the jelly to the boil and remove from the stove. Stir in the frozen berries and allow to cool. Whip the whipping cream until stiff. To serve, arrange berry compote and cream in meringue shells. Decorate with chocolate firs.