Ingrédients
- Liquid from 1 x 400g tin of chickpeas (about 135ml)
- 175g caster sugar
- 1 tbsp cornflour
- 200ml full fat coconut milk
- 80g sugar
- 1-2 tsp salt, to taste
- 125ml plant-based double cream
- 75g Merchant Gourmet Chestnut Puree
- 1 tbsp maple syrup
For the salted caramel
For the chestnut cream
Méthode
- Preheat the oven to 110C (90C fan) and line two baking sheets with greaseproof paper.
- To make the caramel, place the coconut milk and sugar into a saucepan, stir to combine and bring to a gentle boil. Boil for 20-25 minutes, stirring frequently until it has reached a thick caramel consistency. Stir in the salt, to taste, and set aside to cool.
- Put the chickpea liquid into a large mixing bowl. Using an electric whisk, beat the liquid on the lowest setting for 2 minutes, or until bubbly and starting to foam. Whisk on a medium speed for a minute, then increase to the highest speed and whisk until stiff peaks form (up to 10 minutes). Add the cornflour and whisk again.
- Once the mixture is stiff, add the sugar a tablespoon at a time until fully combined and the meringue is thick and glossy.
- Form the mixture into 3-4inch wide meringues, either using a spoon or a piping bag. Dollop on some of the salted caramel, then use the handle of a teaspoon, or a chopstick, to swirl the caramel round.
- Place in the oven for 1 hour and 10 minutes, or until the meringues are crisp and cooked through. Set aside to cool.
- Place the cream in a separate bowl and whisk until it reaches whipped cream consistency. Push the chestnut puree through a small sieve to ensure there are no lumps, then add to the cream with the maple syrup. Gently fold until fully combined, whisking once more if needed. Enjoy!
