Vegan Berry Vacherin

So, this Vegan Berry Vacherin recipe contains a method for making very, very good vegan meringues. I couldn’t believe my eyes when I tried this out and it actually worked. Using the brine solution from tins of borlotti beans, I made a remarkably good-looking meringue with the taste to match. When you think about it, meringues only really taste like sugar, so omitting the egg white won’t harm the flavour in the slightest. I thought that it wouldn’t be an option to make meringues without eggs, but lo and behold, the starchiness and protein content of the water from tinned legumes is more than adequate to whip up into a nice stiff meringue! This time, I made simple meringues discs, but my next experiment will be to try vegan pavlovas and even vegan macarons with this same simple principle._DSC0687
Ingredients:
Drained water from one tin of legumes (chick peas, butter beans etc – I used borlotti beans)
1 cup of icing sugar
A pinch of salt
2ml vanilla extract
Note: don’t use flavoured or salted brines

Method:
Place the brine into a stand mixer and begin to mix on medium to high speed until foamy. Add your pinch of salt and turn to high speed. Once the volume has at least doubled, begin adding the icing sugar bit by bit until a nice stiff meringue forms. Add the vanilla extract at the end. Scoop into a piping bag and pipe your desired shapes. Bake at 100 degrees celsius for two hours until firm on the outside. Allow to cool in the oven and try not to open the oven whilst baking as this seems to deflate the meringues somewhat. Store in an airtight container.

To assemble the Vegan Vacherin:
Chill coconut cream in the fridge and add some sugar to taste if you have a big sweet tooth (I don’t add any myself, but I’m not a fan of overly-sweet desserts, so feel free to add to taste). Layer the meringue discs with the thick coconut cream, berry coulis and chopped strawberries. Dust with icing sugar and serve._DSC0680 _DSC0687

Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

Author: Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

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