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Close To Each Other
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Ginger/orange pavlova stacks by @asweetpointofview 💛
Recipe: 250 ml Chickpea Brine 125 g powdered Xylitolsugar 1 Pinch of Salt 425 g powdered Xylitolsugar 5 ml Aroma. 2 EL Cornstarch
For the vegan Whipped cream: 100 ml vegan whipped cream 2 Tablespoons Cornstarch
For the Marmalade 300 ml Orange juice 1 Ginger Clove 200 g vegane Marmelade sugar or 30g Applepektin
How to make: Mix the Chickpea brine in the Mixer and add the sugar. Mix at high speed until the brine takes on a whiter colour. Then add powdered Xylitolsugar and Corn starch to the brine after 4 Minutes. Mix at high speed for another 4-6 Minutes and until the Aquafaba has triples in size and turned glossy white. Bake in the oven for 15 Minutes at 120°C. For the Marmalade: Cook the orange juice with the Ginger for about 15 Minutes. Then sift the Ginger and add the Marmalade sugar and cock until the juice has become thicker. Cool the Marmalade. Whip the vegan Whip cream and add Corn starch and powdered sugar. Now stack the Pavlova and add whip cream in between and top with the Ginger Orange Marmalade and fresh Oranges. Enjoy! #letscookvegan
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