Vegan Eton Mess

A creamy, fruity vegan dessert called Vegan Eton Mess is ideal when you’re craving something lighter. It’s created with fresh fruit, dairy-free whipped cream, strawberry jam, and eggless pavlova pieces mixed in.

Tips for making this recipe:

By decreasing the aquanaut, the solution’s proteins become stronger and more like egg whites. By doing this, the pavlova bakes more steadily and doesn’t leak too much water down the bottom.

Ingredients:

For pavlova:

• Santa’s gum: 1/8 tsp.
• Reduced aquanaut: 80 ml.
• Cream of tartar: 1/4 tsp.

For arranging the Eton mess:

• Dairy-free whipping cream: 270 ml.
• Fresh strawberries: 250 g.
• Lying sugar: 1 tbsp.

Instructions:

For pavlova:

1. Turn the microwave to 130 °C. Using baking paper, line a tray.
2. Pour the cream and squeezed aquanaut into a small-sized bowl. Whisk it for about a minute with an electric whisk until it turns pale and foamy.
3. Put the sugar in it and mix it continuously. Whisk the sugar whenever the mixture becomes firm and glossy for a few moments. It should be possible to flip the cup upwards, preventing it from moving.
4. Add the xanthan gum and mix it in for a very short while if using.
5. Arrange the pavlova pipe in the baking tray. Switch off the microwave after one hour, and don’t open the door. Give the pavlova four hours to cool.
6. Take it out of the oven when it has cooled down, and wipe out the baking sheet from it very smoothly.

For craning the Eton mess:

1. To loosen the jam, thoroughly mix it in a small dish. Pour a tiny bit into each of the six serving jars or glasses. Set the remainder aside.
2. Cut the strawberries into small pieces and shred the pavlova.
3. Combine the icing sugar and dairy-free cream and beat until thickened. With a small portion set aside for the topping, fold in the pavlova and strawberry pieces.
4. Gently fold in the leftover jam after swirling it over the mixture.
5. Distribute the vegan Eton mess among your six glasses or jars for serving. Place the remaining pavlova pieces and strawberries on top.

Notes:

• Squeeze down the excess water from two 400-gram cans of canned, unsalted chickpeas to make aquanaut. It should be simmered on medium-high heat in a pot. After it has dropped by half, balance it by moving it from the pot to a basin. To help it coagulate like egg whites, chill it in a cool place for at least a few hours or overnight.
• It is advisable to eat this dessert right away. You can keep it for almost 12 hours.

Frequently asked questions:

Specifics:

Which is best for this recipe, strawberry purée or strawberry jam?

• Traditionally, sweetened strawberry purée is used to make Eton mess; however, strawberry jam works just as well and is less expensive. True, it’s not the same, but it keeps the work done. It is very enjoyable that the flavor was a little stronger when the jam was used.

Nutritional facts:

Sodium: 57 mg.

Calories: 287 kcal.

Protein: 1 g.

Carbohydrates: 40 g.

Sugar: 38 g.

Fat: 14 g.

Fiber: 1 g.