Pavlova with blueberry mousse

8 pavlova approx. 2 hours
Luxury pavlova with blueberry mousse, a dessert that can be made both vegan and traditional and taste at least as good in both ways. Enjoy this Pavlova!
Pavlova with blueberry mousse
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Ingredients

    Vegan meringue

    • 150 ml chickpea cooking water
    • 170 g Dansukker Superfine Sugar
    • 3 g Dansukker Vanilla Sugar
    • 25 g cornflour

    Blueberry mousse

    • 200 g blueberries
    • 140 g Dansukker Jelly Sugar Multi
    • 300 ml plant-based cream

    Flavoured sugar

    Set the oven temperature to 100 °C.

    Drain the chickpeas, so that only the cooking water remains. Lightly whisk the cooking water and then add the sugar a little at a time, continuing to whisk. Increase the speed after a while.

    Whisk until a solid meringue forms and fold in the vanilla sugar and cornflour. Pour the mixture into a piping bag and pipe 8 meringues onto a baking sheet lined with parchment paper.

    Bake the meringues in the bottom of the oven for about 2 hours. Switch off the oven and leave the meringues to cool.

    Meanwhile make the blueberry mousse. Bring the blueberries, jelly sugar to the boil, and simmer for about 1 minute. Refrigerate the mixture for 1–2 hours. It should be completely cooled.

    Whip the cream and fold in the cold blueberry jelly a little at a time. Stir into a smooth mousse. Keep in the fridge, and whisk again before serving for a thicker consistency.

    Make a small hole in the centre of the meringues. Pipe or spoon the mousse into the centre of each meringue. Sprinkle a little flavoured sugar over the top.

    Tip! If you don't want a vegan dessert, use 4 egg whites, 300 ml sugar, 1 tsp vanilla sugar and 1 tbsp cornflour for the meringues and whipping cream in the blueberry mousse.

    The recipe was made by

    Dansukker