Pavlova with chickpea cream and summer truffle
NUMBER OF GUESTS
2 people
DIFFICULTY
Difficult
PREPARATION TIME
10 minutes
BUDGET
Weak
COOKING TIME
1 hour 30 minutes
TOTAL TIME
1 hour 40 minutes
KIT Signorini TARTUFI
Summer Truffle Hummus
to have at home
125 g caster sugar 100 g icing sugar
1 tsp vanilla powder
40 cl of coconut milk
1 tbsp agave syrup
300 g of mandarins
Preparation
1. Pour the chickpea cream into a salad bowl. Beat with an electric mixer until the texture is close to that of egg whites.
2. Gradually add the caster sugar, vanilla powder and icing sugar while continuing to beat. You should obtain a smooth and shiny meringue.
3. Transfer the meringue to a piping bag fitted with a fluted tip. Pipe about ten meringues onto a baking sheet lined with baking paper. Make sure to space them well apart, as they will spread slightly during cooking.
4. Bake the meringues for 1 hour 30 minutes (preheated oven at 110°C). Let the meringues cool before removing them from the paper.
5. Add mandarin orange segments as decoration which will bring color and acidity to your preparation!
