PETIT POT OF MERINGUE, LEMON COCONUT WHIP CREAM AND POMEGRANATE - SPARKS AND BLOOM - wip

icon_prep icon_cooking 45 min 25 min 25 min | PORTION: 6 INGREDIENTS MERINGUE 1/2 cup of aquafaba ( juice from a can of chickpeas, unsalted) 1/3 cup of sugar 1/2 Tsp. balsamic vinegar 1/2 Tsp. pure vanilla extract LEMON COCONUT WHIP CREAM The cream from an organic coconut milk can (400ml) ** 1 Tbsp. coconut water Zest of a lemon 2 Tbsp. lemon juice 3 Tbsp. sugar POMEGRANATE 1 pomegranate 1 Tbsp. mint, finely chopped 1 Tbsp. lemon juice 1 Tsp. sugar PREPARATION Preheat the oven at 350F. In a bowl, whisk the aquafaba, with an electric mixer, until stiff peaks forms. This step can take up to 15 minutes, depending on the speed of your electric mixer. Very slowly, add the sugar to the mixture. Add the balsamic vinegar and the vanilla extract and mix until well combined. With a pastry bag, fitted with a small plain tip, shape small pearl of meringue (about 1 cm circumference) on a baking sheet. Lower the temperature of the oven at 300F, put the meringue pearls in the center of the oven. Cook for 25 to 30 minutes. Once the meringue is cooked, open the door of the oven and let them dry for 25 minutes. During that time, whip the coconut cream. Add the rest of the ingredients for the “lemon coconut whip cream” until you obtain a silky whip cream. Refrigerate Open and clean the pomegranate, to only keep the fruits. In a bowl, mix all the ingredients for the “pomegranate”, put aside in the refrigerator. Once the meringue is crisp and brittle, keep them in an airtight container. When ready to serve, in a small bowl, add the pearls of meringue, then the lemon coconut whip cream and top with the pomegranate. Serve immediately. TIPS & TRICKS To separate the cream from the coconut milk, you must place a can of coconut milk in the fridge for 8 hours. Gently take the can out of the fridge and open the lid. You can now discard the coconut water and keep the cream for your recipe!

PETIT POT OF MERINGUE, LEMON COCONUT WHIP CREAM AND POMEGRANATE - SPARKS AND BLOOM - wip
Adapted from sparksandbloom.com
PETIT POT OF MERINGUE, LEMON COCONUT WHIP CREAM AND POMEGRANATE - SPARKS AND BLOOM - wip

PREP TIME

45

minutes

TOTAL TIME

95

minutes

SERVINGS

6

servings

PREP TIME

45

minutes

TOTAL TIME

95

minutes

SERVINGS

6

servings

Adapted from sparksandbloom.com

Ingredients

  • icon_prep icon_cooking

  • 45

    min 25 min 25 min | PORTION: 6

  • INGREDIENTS

  • MERINGUE

  • 1/2

    cup of aquafaba ( juice from a can of chickpeas, unsalted)

  • 1/3

    cup of sugar

  • 1/2

    Tsp. balsamic vinegar

  • 1/2

    Tsp. pure vanilla extract

  • LEMON COCONUT WHIP CREAM

  • The cream from an organic coconut milk can (400ml) **

  • 1

    Tbsp. coconut water

  • Zest of a lemon

  • 2

    Tbsp. lemon juice

  • 3

    Tbsp. sugar

  • POMEGRANATE

  • 1

    pomegranate

  • 1

    Tbsp. mint, finely chopped

  • 1

    Tbsp. lemon juice

  • 1

    Tsp. sugar

  • PREPARATION

  • Preheat the oven at 350F.

  • In a bowl, whisk the aquafaba, with an electric mixer, until stiff peaks forms. This step can take up to 15 minutes, depending on the speed of your electric mixer.

  • Very slowly, add the sugar to the mixture.

  • Add the balsamic vinegar and the vanilla extract and mix until well combined.

  • With a pastry bag, fitted with a small plain tip, shape small pearl of meringue (about 1 cm circumference) on a baking sheet.

  • Lower the temperature of the oven at 300F, put the meringue pearls in the center of the oven. Cook for 25 to 30 minutes.

  • Once the meringue is cooked, open the door of the oven and let them dry for 25 minutes.

  • During that time, whip the coconut cream.

  • Add the rest of the ingredients for the “lemon coconut whip cream” until you obtain a silky whip cream. Refrigerate

  • Open and clean the pomegranate, to only keep the fruits.

  • In a bowl, mix all the ingredients for the “pomegranate”, put aside in the refrigerator.

  • Once the meringue is crisp and brittle, keep them in an airtight container.

  • When ready to serve, in a small bowl, add the pearls of meringue, then the lemon coconut whip cream and top with the pomegranate. Serve immediately.

  • TIPS & TRICKS

  • To separate the cream from the coconut milk, you must place a can of coconut milk in the fridge for 8 hours. Gently take the can out of the fridge and open the lid. You can now discard the coconut water and keep the cream for your recipe!

Directions

icon_prep icon_cooking 45 min 25 min 25 min | PORTION: 6 INGREDIENTS MERINGUE 1/2 cup of aquafaba ( juice from a can of chickpeas, unsalted) 1/3 cup of sugar 1/2 Tsp. balsamic vinegar 1/2 Tsp. pure vanilla extract LEMON COCONUT WHIP CREAM The cream from an organic coconut milk can (400ml) ** 1 Tbsp. coconut water Zest of a lemon 2 Tbsp. lemon juice 3 Tbsp. sugar POMEGRANATE 1 pomegranate 1 Tbsp. mint, finely chopped 1 Tbsp. lemon juice 1 Tsp. sugar PREPARATION Preheat the oven at 350F. In a bowl, whisk the aquafaba, with an electric mixer, until stiff peaks forms. This step can take up to 15 minutes, depending on the speed of your electric mixer. Very slowly, add the sugar to the mixture. Add the balsamic vinegar and the vanilla extract and mix until well combined. With a pastry bag, fitted with a small plain tip, shape small pearl of meringue (about 1 cm circumference) on a baking sheet. Lower the temperature of the oven at 300F, put the meringue pearls in the center of the oven. Cook for 25 to 30 minutes. Once the meringue is cooked, open the door of the oven and let them dry for 25 minutes. During that time, whip the coconut cream. Add the rest of the ingredients for the “lemon coconut whip cream” until you obtain a silky whip cream. Refrigerate Open and clean the pomegranate, to only keep the fruits. In a bowl, mix all the ingredients for the “pomegranate”, put aside in the refrigerator. Once the meringue is crisp and brittle, keep them in an airtight container. When ready to serve, in a small bowl, add the pearls of meringue, then the lemon coconut whip cream and top with the pomegranate. Serve immediately. TIPS & TRICKS To separate the cream from the coconut milk, you must place a can of coconut milk in the fridge for 8 hours. Gently take the can out of the fridge and open the lid. You can now discard the coconut water and keep the cream for your recipe!

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