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SACHA VAN NIEKERK CHRISTMAS PAVLOVA By @natalie.naturally After a heavy lunch and an evening of sampling leftovers, a light, summer dessert is the perfect end to a day of celebrations. Airy meringue with fluffy dollops of coconut cream and juicy berries or sharp granadilla pulp dusted with snowy powdered sugar – can dessert get any more indulgent than that? Whipped into
glossy peaks, aquafaba is the liquid surrounding legume seeds when canned. When baked it has a crunchy sugary crust and an airy interior that’s taken to the next level with the addition of complimentary toppings. For an added flavour burst, grate shards of dark chocolate over top. Ingredients 100ml chickpea juice chilled 120g caster sugar
1 tsp vanilla bean paste Preheat the oven to 120°C. Whip aquafaba for 15 minutes. Add sugar 1 tbsp at a time and leave to mix a good minute or two before adding the next. Dollop onto a lined baking tray and place in the oven for 2 hours. Turn the oven off and leave for a further hour. Top with coconut yoghurt or cream, berry coulis, fresh fruit and a dusting of powdered sugar.
