I don’t want to stress you out, but it’s Valentine’s day this week, and it is THE perfect moment to impress your partner, or just to treat yourself. This recipe is a pure delight that will make everybody happy.
For the history, after baking everything, I did a 1 hour nap, and when I woke up, everything was gone. My mother and her friend felt on them and eat them all. It please even the pickiest eater, guaranteed! It is also the perfect opportunity to limit your waste using the chickpea «juice» but also to make a fantastic vegan recipe.
It is also the moment for you to discover a boreal spice I love from ChezNousEnHaut: dune pepper. Normally, we use it in salted dishes, put it adds a tasteful depth in this recipe in combination with peaches. You will fall in love.
What are you waiting for? Try it! You will thank me later.
The liquid of one chickpea can ( aquafaba)
1 cup ( 250 ml) sugar
1 tablespoon melilot or vanilla extract
2 teaspoon ground dune pepper
1 tablespoon apple cider vinegar
1 teaspoon cornstarch
5 ripe peaches
1 tablespoon white tea or oolong
1 cup ( 250 ml) sugar
6 cups (1500 ml) water
Baby basil leaves
First of all, it is very important to have a cold aquafaba, so place it in the fridge overnight before doing this recipe.
Preheat the oven at 300°F.
In a pan, heat the water, sugar and tea for the peach coulis. When water is boiling, add the peaches and cook for 5 to 7 minutes, until the are soft.
Take the peaches out of water and peel it. The skin is suppose to be easy to take off.
Put the pulp of the peaches in the blender and blend until you reach smooth consistency. Keep it aside.
In the electric mixer, whisk the aquafaba until you obtain soft peaks. Don’t lose hope, it can take 10 to 15 minutes.
When you obtain the good texture, gradually add the sugar and continue to whisk. Whisk until you obtain ferm peaks and the cream is shiny.
Add the apple cider vinegar, melilot extract, cornstarch and dune pepper. Whisk well to incorporate all the ingredients.
Add the ⅓ of the peach coulis in the meringue preparation and mix softly to create ribbons of peach coulis.
With 2 large and clean spoons, form 8 meringue balls on a sheet pan covered with parchment paper.
Cook in the oven for 1h30 to 2 hours, or until the pavlovas are well cooked.
When cooked, let the pavlovas cool down completely in the oven.
When the pavlovals are cold, dig a small whole in the middle. Add peach coulis, raspberries and baby basil leaves.