Master Dylan’s 13th birthday cake! He has been my happy gut eating buddy through this journey and it was my joy to create this pretty thing for him. It is fruit sorbet layered between meringue. Now, the meringue - it’s been made with the very cool - Aquafaba. ‘What on earth is that?’ I hear you say! It is only a relatively new discovery - 2015 that set the vegan world abuzz. Aquafaba is the water in which chickpeas have been cooked. This liquid has been found to contain special proteins that mimic egg whites. By draining a tin of chickpeas you can make very tasty, fluffy and egg free meringue. Who knew!
Vegan, Dairy Free, Gluten Free
Tin chickpea liquid
1/8 tsp cream of tartar
3/4 cup coconut sugar
2 1/2 cups frozen strawberries or frozen berry mix
1 tsp vanilla
water for berry sorbet = 3/4 cup
1 1/2 cups frozen mangoes
1/2 tsp vanilla extract
water for mango sorbet = 1/2 cup
1. Heat oven to 100C and line a baking tray with baking parchment.
2. Drain the can of chickpeas over a bowl and reserve the liquid. Save the chickpeas for another recipe like hummus or as an addition to salad.
3. Whipping aquafaba takes far longer than for a traditional meringue. Add the coconut sugar a little at a time, whisking constantly with a electric hand mixer until thick and glossy. Spoon the meringue mixture into large dinner plate sized (20cm) discs onto the baking paper.
4. Bake for 1 hr 15 mins until crisp. Leave to cool completely in the oven. Tip - don't start the sorbet until the meringue is completely cool.
5. Blitz the frozen fruit, vanilla adding a little water at a time in a high powered blender until a nice thick and smooth consistency is achieved.
6. Once the meringue discs are cool and ready to assemble, immediately place spoonfuls of the sorbet in 1.5cm layers between the meringue. Serve IMMEDIATELY and enjoy!
If you would like to make your own sorbet that will last in the freezer and still be soft, see this recipe from Love Is In My Belly - https://loveisinmytummy.com/2017/07/vegan-mango-ice-cream-w-aquafaba.html