Eton Mess - Vegan Recipe Club

Name: Eton Mess - Vegan Recipe Club
Ingredients: 1 x 400g tin of chickpeas, drained – use the water (aquafaba) to make the meringues. Use the chickpeas for another recipe or freeze them for another time); ¼ tsp cream of tartar; 100g/½ cup caster sugar, preferably golden; 250ml/1 cup thick coconut cream, eg Blue Dragon; ⅛ tsp cream of tartar; 2 tbsp caster sugar; 1-2 tubs Oatly Creamy Oat Fraiche, a vegan crème fraiche. Keep chilled until just before it is needed; Syrup eg agave or maple, to taste; 250-375g fresh raspberries (about 2-3 fresh punnets) OR a large box of defrosted frozen raspberries – or other berries/fruit of choice

www.veganrecipeclub.org.uk

This is delicious. Vegan meringues really do work! They can be prepared ahead and stored in an airtight container until needed. Once you've done that, the rest is quick and...

View full recipe on www.veganrecipeclub.org.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganrecipeclub.org.uk.

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Ingredients

1 x 400g tin of chickpeas, drained – use the water (aquafaba) to make the meringues. Use the chickpeas for another recipe or freeze them for another time)
¼ tsp cream of tartar
100g/½ cup caster sugar, preferably golden
250ml/1 cup thick coconut cream, eg Blue Dragon
⅛ tsp cream of tartar
2 tbsp caster sugar
1-2 tubs Oatly Creamy Oat Fraiche, a vegan crème fraiche. Keep chilled until just before it is needed
Syrup eg agave or maple, to taste
250-375g fresh raspberries (about 2-3 fresh punnets) OR a large box of defrosted frozen raspberries – or other berries/fruit of choice