Cinnamon Pavlova with Strawberry Ice-cream
Recipe by Andros Gourmand & Végétal
- 100ml aquafaba
- 1/4 tsp cream of tartar
- 1/4 tsp xantham gum
- 125g caster sugar
- 1/2 tsp ground cinnamon
- 1 tbsp distilled malt vinegar
- 1 x 160ml can coconut cream, chilled
- 4 x 100g pots Andros Strawberry
- 3 tbsp strawberry syrup, sauce or cordial
- 1 tbsp icing sugar
- 1.Heat the oven to 150C, 130C fan, gas 2. Line a baking sheet with baking paper and mark a 15cm circle.
- 2.Chill a large bowl in the fridge or freezer for 2 hours. Chill the aquafaba in the fridge for 2 hours.
- 3.Put the aquafaba, cream of tartar and xantham gum in the chilled bowl and, using an electric whisk, whisk for about 5 minutes until the mixture forms soft peaks.
- 4.Slowly whisk in the sugar a tablespoon at a time. Whisk in the cinnamon and vinegar. Continue whisking for at least 10 minutes until the mixture forms stiff peaks.
- 5.Spoon the meringue mixture into the marked round on the lined baking sheet and make a dip in the middle.
- 6.Put the pavlova into the oven and immediately turn the oven down to 100C, 80C fan, gas 1/4.
- 7.Cook the pavlova for 2 hours then turn off the oven and leave to dry out in the oven overnight.
- 8.Meanwhile, make the ice-cream. Spoon three pots of Andros into a shallow freezer-proof container and freeze for 2-3 hours until firm.
- 9.Spoon the chilled coconut cream into a food processor and whizz for 1-2 minutes until whipped. Spoon in the frozen Andros with the strawberry syrup and icing sugar. Whizz until smooth.
- 10.Spoon the strawberry mixture back into the freezer container and freeze for about 2 hours until firm.
- 11.Serve the pavlova filled with the remaining Andros, scoops of strawberry ice-cream, fresh berries, freeze-dried strawberries and extra strawberry syrup.
Aquafaba is the liquid from a can of chickpeas in water (not salted water) which makes an excellent alternative to egg whites. It does take a lot of whisking, so be patient.
Look for Xantham gum in the home baking section of major supermarkets.
If making the ice-cream 1-2 days ahead, scoop the firm ice-cream into balls onto a baking sheet and freeze again until solid. Pop the balls into a freezer bag and re-freeze until ready to use.