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INGREDIENTS

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MERINGUE

200g chickpea water reduced to 100g

200g caster sugar

A little lime zest

A pinch of cream tartar

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CREME CHANTILLY

200g double cream

A few drops vanilla essence

A pinch of Maldon salt

½ lime zest

25g icing sugar

 

Whip all at the same time until thick

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CHICKPEA MERINGUE

METHOD

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MERINGUE

Whip the chickpea water with 1g salt and a pinch of cream tartar. When very thick, add the sugar evenly in and then place onto parchment paper in a round circle of 6 inches in diameter. Dry out until semi crisp for about 1.5 hrs at 90c.

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ASSEBLEY

Place the whipped cream onto the meringue, add the strawberries and finish with lime zest.

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