Tag Archive for aquafaba

Lemon Blueberry Pavlova Two Ways {Vegan}

I’m not quite sure what I’ve gotten myself into. It’s blueberry season, and I seem to just keep acquiring more and more and more blueberries! It’s not my fault… they just follow me home, honest!

So, yeah, I have too many blueberries, so I have been making ALL the blueberry things. Earlier it was a (non vegan) lemon blueberry pound cake, but I always like to make sure I have something that’s entirely plant-based happening most of the time.

Today’s recipe is just that.

And I found, when I started to get into the recipe, that I could use the same ingredients in a variety of different ways. I was actually able to create two distinctive desserts out of the same group of ingredients.

Lemon Blueberry Pavlova

Dessert number one is a vegan pavlova.

If you’re not Australian you may not know what Pavlova is. Basically, it’s a big meringue that is baked at a low temp for a long time, and the final result is something that is crispy on the outside, but chewy on the inside. They are usually topped with a mixture of curd, whipped cream, and fresh berries, and often served at Christmas.

My vegan version is made, of course, from aquafaba. You simply take a basic aquafaba meringue recipe and instead of piping it into “kisses,” you pipe it into what looks a little like a bird’s nest. This creates the base of the pavlova. You top it with lemon curd, fresh berries, and coconut whip.

Blueberry Lemon Eton Mess

Dessert number two is inspired by a non-vegan one I had a few weeks back at a local restaurant, H2 at the Westin Bayshore. It was called a Blueberry Lemon Eton Mess, and it consisted of layers of lemon curd, whipped cream and a blueberry compote, topped with meringues. It was delicious, but I wanted to recreate it and make it vegan.

Vegan Blueberry Lemon Eton Mess

Here’s the basic recipes to create both:

Here is how to make the meringue. I piped half into “birds nests” to make pavlovas and half into “kisses” for the Eton Mess. You can skip the raspberry powder if you like, but I had some left over from making this recipe, and I liked the idea of raspberry and blueberry together.

Here is how to make the lemon curd.

  • 2/3 cup non-dairy milk
  • 2/3 cup water
  • 2 tbsp corn starch
  • 2/3 cup sugar
  • 2/3 cup lemon juice (about 2-3 lemons)
  • zest of one lemon
  • 1/2 cup vegan butter
  • pinch of salt
  1. In a mason jar, combine water, non dairy milk and cornstarch. Screw on the lid and shake well to mix. Pour into a small, heavy-bottomed saucepan, and then cook over medium heat, stirring continuously with a whisk until it starts to bubble.
  2. Add the rest of the ingredients, and continue to stir until it thickens and bubbles.You’ll know it’s done when it coats the back of a spoon, and you can run your finger through it without it running back together.

Here is how to make the coconut whip (or you can be lazy and buy it in a can!).

Here is how to make the blueberry compote:

  • 2 cups blueberries
  • 1/4 water
  • 1/4 cup sugar
  • 1-2 tbsp balsamic vinegar
  1. In a smallish saucepan, place all the ingredients over  medium heat, and gently bring to a boil. Allow to cook down for 5-10 minutes, until the consistency is jammy. I like to mash mine up with a potato masher, or you can puree it in your blender if you like a smoother consistency. Allow to cool before creating your dessert–it will thicken as it cools.

Aquafaba Buttercream {Vegan}

Let’s face it, there isn’t much I haven’t tried to do with Aquafaba, and many of my efforts have been successful.

I still haven’t mastered vegan choux pastry yet. Maybe that one isn’t doable? But the more I play with it, the more impressed I become with it. It really is amazing!

So, given that I have so much experience working with Aquafaba, it might come as a surprise that I only just recently used it to make a buttercream icing.

Aqufaba ButterCream Icing

Truthfully, I feel like icing is not something I’ve done great for most of my life. My normal icing consists of a little butter (vegan obvs), some icing sugar, vanilla, and a few drops of some kind of milk (whatever I have on hand) to smooth it out. This works fine. But it tends to be too sweet, and sometimes it can really harden and get difficult to work with.

Want more Aquafaba recipes? Check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)

 

I don’t know why I never tried Aquafaba Buttercream. To be fair, often when I’m making a cake, I just go for a simple ganache rather than some fancy icing. I can’t decorate a cake to save my life. I seriously suck. I won’t show you the photos of the cake I made for my friend Angela’s birthday last month (it tasted good though!). It was the Nailed It! version if there ever was one.

But I’ve been playing with mirror glaze recently, and when you do a mirror glaze on a cake, it first has to be iced and set. So I found this recipe for aquafaba buttercream and I thought I’d try it, and it was perfect (even though I left out the egg replacer, which I wasn’t sure was needed).

First of all, it’s not too sweet, which I love. Secondly, the texture is perfection. It spreads perfectly right out of the fridge, no need to re-whip or let it come to room temp before icing your cake. I will never make another boring frosting again, it’s this one all the way from now on.

Vegan Buttercream Icing

Aquafaba Buttercream

(adapted from Ichiban Vegan)

Ingredients

  • 1/2 cup aquafaba
  • 1/2 tsp cream of tartar
  • 1/4 cup granulated sugar
  • 1/4 cup icing sugar
  • 1/4 tsp vanilla bean seeds
  • 1/2 cup vegan butter, divided

Method

 

« Older Entries