بافلوفا نباتي بجوز الهند والتوت

British 35 Mins Prep · 70 Mins Cook

1. Preheat the oven to 120°C, gas mark ½. Prepare a baking sheet with baking paper and set aside.
2. To make the meringue, pour the aquafaba into the bowl of a stand mixer fitted with the whisk. Add the cream of tartar and whisk on medium speed for 3-5 minutes then increase the speed to high and whisk for 5-10 minutes until the meringue is stiff and forms peaks that don’t flop over.
3. Add the sugar 1 tablespoon at a time, whisking between each addition to a stiff meringue. Sift the xanthan gum over the meringue. Whisk briefly to incorporate.
4. Spoon the mixture into the large piping bag fitted with a large star nozzle and pipe the meringue into a decorative wreath shape.
5. Bake the meringues in the preheated oven for 1 hour or until crisp and dry. Turn the oven off and allow the meringues to dry in the oven until completely cool.
6. To make the pastry cream, place ¾ of the coconut milk into a saucepan with the sugar, salt and vanilla, and gently bring to the boil.
7. In a separate bowl, mix the cornflower and the rest of the coconut milk to form a paste then slowly whisk into the hot milk, while stirring continuously. Cook for 4-5 minutes or until thickened. Remove from the heat and transfer to a bowl. Cover the surface with cling wrap to prevent a skin from forming. Once chilled, fold in the coconut yoghurt. Place the meringue wreath on a large serving board or cake stand, spoon the coconut pastry cream on top and decorate with the raspberries, pomegranates and coconut flakes. Serve immediately

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