Coconut Cream 400 g (about 1 ¼ cups) Lime 1 (about 100 g) Cream Of Tartar ½ teaspoon (about 2 g) Xanthan Gum ¼ teaspoon (about 2 g) Vanilla Extract 2 teaspoons (about 10 ml) Caster Sugar 300 g (about 1 ½ cups) Icing Sugar 2 tablespoons (about 15 g) Fresh Fruit Compote as needed Raspberries as needed Tinned Chickpeas 400 g (about 1)
1 - Strain tinned chickpeas into a clean jug and reserve liquid2 - Transfer liquid to saucepan3 - Simmer until reduced and let cool - medium-low heat4 - Pre-heat oven - 120°C5 - Grease and line a clean traybake tin with parchment paper6 - Transfer content of saucepan to Cooking Chef XL Bowl7 - Attach the Whisk8 - Add cream of tartar, xanthan gum and vanilla extract to the Cooking Chef XL Bowl9 - Lift the Cooking Chef head and fit the heat shield10 - Mix with splashguard fitted until light and fluffy - 2 min, Speed 611 - Add caster sugar to the Cooking Chef XL Bowl gradually while machine is running12 - Mix with splashguard fitted until stiff - 3 min, Speed 613 - Spoon meringue into traybake tin14 - Spread out into 2 circles, one smaller than the other, approx. 2.5 cm (1”) thick with a slightly thicker outer edge15 - Bake until crispy and let cool - 2 hr, 120°C16 - Clean Cooking Chef bowl17 - Attach the Whisk18 - Add coconut cream and icing sugar to the Cooking Chef XL Bowl19 - Mix with splashguard fitted until light and fluffy - 4 min, Speed 620 - Then fold lime into the Cooking Chef XL Bowl21 - Place one meringue on serving plate22 - Transfer two thirds of cream to meringue23 - Top with fresh fruit compote24 - Place the smaller meringue circle on top25 - Scoop the rest of cream onto meringue26 - Top with fresh fruit compote27 - Garnish with raspberries28 - Serve