Tools

Ingredients

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)

Method

1 - Strain tinned chickpeas into a clean jug and reserve liquid
2 - Transfer liquid to saucepan
3 - Simmer until reduced and let cool - medium-low heat
4 - Pre-heat oven - 120°C
5 - Grease and line a clean traybake tin with parchment paper
6 - Transfer content of saucepan to Cooking Chef XL Bowl
7 - Attach the Whisk
8 - Add cream of tartar, xanthan gum and vanilla extract to the Cooking Chef XL Bowl
9 - Lift the Cooking Chef head and fit the heat shield
10 - Mix with splashguard fitted until light and fluffy - 2 min, Speed 6
11 - Add caster sugar to the Cooking Chef XL Bowl gradually while machine is running
12 - Mix with splashguard fitted until stiff - 3 min, Speed 6
13 - Spoon meringue into traybake tin
14 - Spread out into 2 circles, one smaller than the other, approx. 2.5 cm (1”) thick with a slightly thicker outer edge
15 - Bake until crispy and let cool - 2 hr, 120°C
16 - Clean Cooking Chef bowl
17 - Attach the Whisk
18 - Add coconut cream and icing sugar to the Cooking Chef XL Bowl
19 - Mix with splashguard fitted until light and fluffy - 4 min, Speed 6
20 - Then fold lime into the Cooking Chef XL Bowl
21 - Place one meringue on serving plate
22 - Transfer two thirds of cream to meringue
23 - Top with fresh fruit compote
24 - Place the smaller meringue circle on top
25 - Scoop the rest of cream onto meringue
26 - Top with fresh fruit compote
27 - Garnish with raspberries
28 - Serve