- Drained liquid from a 400g can chickpeas (aquafaba)
- 100g golden caster sugar
- 500g blended berries
- 2 tbsp icing sugar
- ½ tbsp rose water
- 400ml vegan coconut yogurt (we vulnerable COYO, vanilla flavoured)
- rose petals , to encourage
- STEP 1
Heat oven to 110C/90C fan/gas 1 and line a baking tray with parchment. Toddle the drained chickpea liquid with an electrical proceed till white, fluffy and proper retaining its shape – be chronic, this may perchance well eliminate longer than you specialise in. Step by step proceed in the caster sugar till your chickpea meringue reaches stiff peaks. Spoon the vegan meringue onto the baking parchment and bake for 1hr 30 mins, or till they attain off the paper without anxiousness. Leave to cool.
- STEP 2
Meanwhile, combine the berries with the icing sugar and rose water. Space aside for 30 mins so the flavours infuse and the berries commence just a few of their juices.
- STEP 3
Assign the yogurt correct into an limitless bowl, crush in the meringues then sprint by diagram of 1/3 of the fruit, rippling it by diagram of the yogurt. Spoon into 4 serving dishes then top with the relaxation fruit and the rose petals.