RADISH PAVLOVA

MAKES ONE 20CM/8IN PAVLOVA

Serves 6–8

175ml aquafaba, i.e. the liquid from a can of chickpeas ¼tsp cream of tartar (optional) ¼tsp guar gum (optional) ¼tsp Versawhip (optional) ½tsp vanilla extract 50g cornflour 150g caster sugar Bunch of radishes, topped & tailed 2 tbsp raw agave syrup 1tsp rose water (optional) 400ml can of coconut cream, chilled

Mint sprigs and rose petals

1. Set the oven to 100c/200f/gas ¼. Line a large baking sheet with baking parchment or use a silicone mat.

2. Using an electric whisk on high, beat the aquafaba until whipped to stiff glossy peaks, about 8 minutes. Whisk in the cream of tartar, guar gum and Versawhip (if using), and vanilla extract.

3. Sift the cornflour into a small bowl, and mix with the sugar. Slowly add this mixture, one tablespoon at a time, to the aquafaba foam, still beating on high with the whisk. After about 2– 3 minutes the ingredients will be combined.

4. Spread the foam onto the baking sheet, heaping it in the middle as it will spread out slightly.

5. Bake for 2 hours, then turn the heat off and leave the meringue in the oven for another 5 hours.

6. While the meringue is cooling in the oven, slice the radishes as thinly as possible using a mandoline. Soak the slices in the agave and rose water, if using.

7. When you’re nearly ready to serve the pavlova, open the coconut cream and drain away the liquid (retaining it in a bowl), leaving the thick cream. Using a whisk, whip the cream, adding some of the reserved liquid little by little until the desired consistency is reached — it needs to be thick so it will stay on top of the pavlova.

8. Remove the meringue from the oven, spread with the cream and top with the radishes. Decorate with mint sprigs and rose petals. Serve immediately.

SARAH’S VERDICT

THIS recipe involves making a pavlova base from chickpea juice — a vegan alternative to egg whites — and then topping it with radish.

The coconut cream is calorific, but radishes are packed with Vitamin C and fibre. The pillowysoft meringue, topped with peaks of white cream and dainty slices of pink and purple radish, is almost too pretty to eat.

Sadly, this is a case of style over substance. The meringue tastes watery and soon disintegrates, and the radishes on top are pungent and earthy. Lovely to look at, not quite so lovely to eat.★★☆☆☆