1 (200 g) tin of chickpeas (1 tin contains approx. 100 ml aquafaba)
1 lemon
600 g coconut yoghurt
100 g fine caster sugar
50 g hazelnuts
20 g coconut flakes
15 g mint
2 tbsp maple syrup
1 tsp vanilla extract
Preparation method
For the meringue:
Preheat the oven to 100 °C.
Halve a lemon and use to degrease a glass or metal bowl, as well as the whisks from the hand mixer. Then squeeze the lemon juice into a separate bowl and remove any pips.
Drain the chickpeas in a colander over the degreased bowl. Add the fine granulated sugar and two teaspoons of lemon juice. Put the chickpeas in the fridge. Use them to make another delicious recipe, such as hummus, falafel, a curry or salad dish.
Use a hand mixer to whisk the aquafaba for 8 minutes until smooth white peaks appear. Pay attention! The peaks appear less sturdy compared to traditional protein. Put the whisked aquafaba into a piping bag (or a zip lock bag - cut a corner off before using).
Place a sheet of baking paper on an oven tray. Lightly press the piping bag to pipe the meringue into 1-2 cm wide rosettes. Allow 1 cm spaces between the rosettes, as the meringues will expand in the oven.
Bake the meringues for 90 minutes in the preheated oven. When finished, turn off the oven and allow the meringues to cool off for 30 minutes, without opening the oven door.
For the hazelnut crumble:
Preheat the oven to 200 °C.
Put the hazelnuts in a bowl, add the maple syrup and mix thoroughly.
Spread the hazelnuts over a baking tray lined with baking paper. Roast the hazelnuts for 8-10 minutes in the oven until golden brown.
Remove the hazelnuts from the oven, allow to cool and coarsely chop.
For the mango-coconut mousse:
Peel the mango. First cut the flesh away from the stone and then into cubes.
Put half of the mango into a food processor with the coconut yoghurt and vanilla extract. Blend until it forms a smooth mango-coconut mousse. Put the mango-coconut mousse in the fridge until required.
Serve the Eton Mess:
Bring together the meringues, hazelnut crumble, mango-coconut mousse, mint, passion fruit and coconut flakes.
Finely slice the mint. Halve the passion fruit and scoop the flesh out of both halves.
Make sure you have four of your best glasses ready. Add one tablespoon of mango-coconut mousse to each glass. Then add a meringue, a tablespoon of passion fruit, a teaspoon of hazelnut crumble and a teaspoon of coconut flakes on top. Repeat this step until all the ingredients have been used. Finish with the hazelnut crumble and coconut flakes.
Serve the dessert immediately. Enjoy!
Tip: Have you got some meringues left over? Store them in an airtight container at room temperature.
