AL­LERGY-FRIENDLY DESSERTS!

Pav with a twist, rich rocky road and al­mond cus­tard tri­fle — we’ve got you cov­ered when cater­ing for al­ler­gies and in­tol­er­ances this Christ­mas!

Healthy Food Guide (Australia) - - CONTENTS -

Sweet treats for all!

Egg-free pavlova with sum­mer berries

Serves 10 Cost per serve $1.60 Hands-on time 30 min Cook­ing time 1 hour, 10 min

egg free vege­tar­ian 1 x 400g can chick­peas,

chilled overnight Pinch of cream of tar­tar ¼ cup caster sugar ½ cup ic­ing sugar mix­ture 1 ta­ble­spoon vanilla

bean paste 1 ta­ble­spoon xan­thum gum 2 tea­spoons chia seeds 250g re­duced-fat cream

cheese, soft­ened 3 x 150g tubs vanilla fraiche 500g fresh mixed berries Pulp of 3 pas­sion­fruit Mint leaves, to gar­nish 1 Pre­heat oven to 120°C. Line two or three large bak­ing trays with bak­ing pa­per. Mark out 3 x 20cm cir­cles onto the pa­per. Drain the chick­peas and re­serve the liq­uid. Place the chick­peas in a plas­tic con­tainer and re­frig­er­ate them for an­other use. 2 Place the chick­pea liq­uid in the large bowl of an elec­tric mixer. Add cream of tar­tar and beat for 5 min­utes, or un­til soft peaks form. Grad­u­ally add caster sugar, about 1 ta­ble­spoon at a time, beat­ing well af­ter each ad­di­tion. Add ic­ing sugar, 1 ta­ble­spoon at a time, beat­ing well af­ter each ad­di­tion. Con­tinue beat­ing un­til mix­ture is thick and glossy. Beat in the vanilla bean paste and the xan­thum gum un­til mix­ture is well com­bined. Scat­ter over chia seeds and beat un­til com­bined. 3 Spread the mix­ture evenly onto trays within marked cir­cles. Bake for 1 hour and 10 min­utes, or un­til meringue is dry and crisp. Turn oven off and leave meringues to cool in oven, with door slightly ajar. 4 Place cream cheese in a bowl and whisk un­til smooth. Grad­u­ally whisk in vanilla fraiche un­til thick and creamy. Place a pavlova disc onto a serv­ing plate. Spread one third of the fraiche mix­ture over. Scat­ter with fresh mixed berries. Re­peat with re­main­ing pavlova discs, cream and fruit. Driz­zle the pav with pas­sion­fruit pulp, and gar­nish with mint leaves. Serve. Note Meringue bases can be made up to two days in ad­vance. Store the baked bases in a cool, dry place in an air­tight con­tainer away from mois­ture. As­sem­bled pavlova needs to be eaten within a cou­ple of hours.

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