MyMenu2

Wednesday, 29 July 2015

Peach Melba 'Eton Mess', with Aquafaba

Peach melba 'Eton Mess', with Aquafaba

A couple of months ago I came across the wonder of 'Aquafaba'.  I suspect most people will have come across this modern day miracle by now, but just in case anybody hasn't heard of it, Aquafaba is the liquid found in tinned beans, used to make egg free bakes!  Yes, egg free!  So anything from meringues to brownies and cookies and even royal icing to pasta!  Who ever made this discovery is a genius, and I doff my cap to them!  Clearly such a massive break through for vegan bakes & cooking.


Now, although Mr E & I aren't vegan (though Mr E is vegetarian), aquafaba has been on my 'to bake' list from the very moment I heard about it.  Everything I've read about aquafaba suggests that the go-to liquid is from chickpeas, closely followed by white beans.  Not being a lover of chickpeas, I used the liquid from butter beans. 

Using Aquafaba to make meringues

And you know what, it works!  It really works!  The aquafaba whipped up into a meringue easily, though it did take a little longer than using conventional egg whites.  The mixture baked like an egg based meringue and it tasted, not like beans, but like meringue!  The same chewy, marshmallow type texture you can achieve with meringue.  Mmm, yum! 

Now, I'm not an expert regarding aquafaba, so if you'd like to learn more and find some more fabulous recipes using this usually thrown away liquid, then have a look at these webpages:
I made an Eton Mess, Peach Melba style with my aquafaba meringues.  OK, it's not vegan but I just wanted to play around with the aquafaba. It was scrummy; the sharpness of the raspberries cutting through the richness of the cream, teamed with the flesh of the peach and texture of the meringue was mmm, lovely! I had intended to included some shredded basil leaves in the mixture (knowing how good basil works with peaches), but it completely slipped my mind and said basil leaves are still waiting patiently to be used! I'll openly admit, I'm not a massive lover of cream, though, personally, I do find chantilly cream much more acceptable (as I used in my chocolate ├ęclairs), so that's what I used here.  And this Peach Melba style Eton Mess was far more than just 'acceptable', let me tell you! 

Peach melba 'Eton Mess', with Aquafaba

One recommendation though, once I'd assembled the 'Eton Mess', (yes I know 'assembled', it's a 'chuck it all in and mix sort of recipe') and then messed around taking photos for half an hour, I found the meringue seemed to have had largely dissolved.  So, firstly avoid crumbling your meringues too small, trying to keep some slightly larger pieces; and secondly assemble the Eton Mess just before you want to serve the dessert.  It only takes a moment if all of the elements are ready.

If you like this recipe, you may also enjoy:

Griddled Peaches with Macerated Strawberries, Basil & Cream



Griddled Peaches with Macerated Strawberries, Basil & Cream.   The smell of the peaches as they cook and char is just divine!






Summery Strawberry Roulade, with basil


Summery Strawberry Roulade with Basil.  This didn't last long between my parents & ourselves!




Posh Beans




And if you're looking for inspiration as to how to use your tinned beans, how about trying our 'Posh Beans', though, it's really not posh!







This Recipe has been shared with:
Cuddle Fairy

 

So lets get to it and bake!

Peach Melba 'Eton Mess', with Aquafaba     Yum
Serves: 4
Difficulty: Easy 
Time: hands on time 15 minutes; plus 90 minutes bake time and 90 minutes cooling time.

You will need:
1 x Large Baking Tray
Greaseproof Paper
Stand Mixer or Hand Held Electric Mixer
For the Aquafaba
Water from 1 x 215g (net weight) tin of beans, I used Butter Beans (ensure it's salt free!)
60g Icing Sugar, sieved
For The Peach Melba Flavours
250g Fresh Raspberries
1- 1.5 tbsp. Icing Sugar
2 - 3 tbsp. Water
2 Peaches
2 - 3 small Basil Leaves finely hand shredded (optional)
300 ml Double Cream
1 capful of Vanilla Extract.
2 tsp Icing Sugar

How to make it:

1. Preheat the oven to 110c / Fan 90c

2.  Line your baking tray with greaseproof paper, tacking the corners down with a little margarine.

3. Make the meringue.  Drain the water from the tinned beans into a bowl and beat until firm. Slowly add the icing sugar, beating well after each addition.  You should end up with a thick glossy mixture.  It will take a little longer than a traditional egg white meringue.  Add a little more icing sugar if you feel it's not thick enough.  Use a teaspoon to drop 'blobs' of the meringue mixture onto the baking tray.  Place in the oven for 90 minutes.  After the baking period has ended, turn the oven off, DO NOT open the oven door, allowing the meringues to cool slowly in the oven.  Remove the meringues after at least 90 minutes.

4.  Make the raspberry coulis.  Place a third to half of the raspberries into a small pan with the tablespoon of icing sugar and water.  Mix.  Place over a low heat and allow to cook.  Once the raspberries have broken down, pass the raspberry coulis through a sieve to remove the seeds. 

5.  Whip the cream.  Place the cream, vanilla extract & 2 teaspoons of icing sugar into a good sized bowl and whisk, ideally with a balloon or egg whisk, to avoid over beating.

6.  Prepare the peaches.  Halve the peaches with a sharp knife carefully and slice each half into 4.  Set 4 slices aside for decoration, chopping the remaining peach into chunks.

7.  Assemble.  Set aside 12 raspberries for decoration (3 per portion). Place the remaining raspberries, peach chunks & torn basil leaves (if using) into the cream.  Gently combine with a spatula.  Crumble the meringue into the cream (not too small and aiming to leave some slightly larger pieces) & gently mix again.  Pour half of the strained coulis into the cream mixture & stir gently to create a rippled effect.  Decant the Eton Mess into 4 glasses, top with the peach slice and remaining raspberries.

Enjoy!


Only Crumbs Remain
Share this Post Pin This Share on StumbleUpon Share on Tumblr Share on DigItShare on Redditt Share on Google PlusEmail This

10 comments:

  1. These look lovely, and the aquafaba is a great idea! #foodpornthursdays
    Debbie
    www.myrandommusings.blogspot.com

    ReplyDelete
    Replies
    1. Thank you Debbie. The aquafaba is just amazing stuff, whoever decided to whip up tinned bean water is a genius!
      Thanks for popping over and reading,
      Angela x

      Delete
  2. What a brilliant recipe. I probably wouldn't have the patience for it but it looks like you mastered it! Thanks so much for linking up with #foodpornthursdays

    ReplyDelete
    Replies
    1. Aw, your too kind, thank you. It's really not too intensive, I guess it's just the waiting for them to bake & cool in the oven for so long; but actual hands on time is quite minimal really.
      Your welcome, though thank you for hosting a great party,
      Angela x

      Delete
  3. Wow, what a brilliant idea, I haven't heard of this before! Thanks for linking up with us for Fabulous Foodie Fridays, I hope you had a great weekend :)

    ReplyDelete
    Replies
    1. Thanks Lauren :-) I must say that I only came across aquafaba by chance through seeing a particular tweet. I guess folk would only search for such options if they were vegan (which we're not), or catering for a vegan, otherwise it'd be the usual egg whites. I must say I was amazed had how similar it was to a regular egg white meringue; a fantastic alternative.
      Thanks for hosting Lauren and popping by,
      Angela x

      Delete
  4. Amazing isn't it, who would of thought! :D I'm dying to try this out on my brother's vegan girlfriend, she'll be well impressed! I could do the peaches, then do whipped coconut cream with it. You just have to remember not to use anything in salted water like I nearly did :D That would of been grim!

    ReplyDelete
    Replies
    1. I think who ever thought of it should be knighted! It's truly wondrous! Ah, coconut cream, I didn't really know a vegan alternative to cream. Eugh, salted meringues wouldn't be a good move!
      Thanks for popping by and commenting Mands,
      Angela x

      Delete
  5. I'm so glad you shared this recipe on #TryaBiteTuesday - I haven't heard of aquafaba! Always love learning something new and what a great recipe you've shared. Your dessert looks amazing - thanks for stopping by!

    ReplyDelete
    Replies
    1. From what I've read Debra the culinary benefits of Aquafaba has only recently been discovered - in the last couple of months or so. It's so ingenious, who on earth decided to beat up some bean water to see what would happen!! If you haven't already done so, do check out the links in the post as there is a wealth of information in them with different recipes. I've got another Aquafaba recipe coming this way very soon!
      Thanks for hosting and popping by Debra,
      Angela x

      Delete

Thank you for spending your time to read my recipe posts. Feel free to leave a comment, I enjoy receiving your feedback. However, due to spam I have activated comment moderation, which simply means that each comment will be read by myself before it is visable on Only Crumbs Remain. I shall publish and respond to your valuable comments as soon as I can. So please don't panic when your comment disappears when you hit the publish button :-)

Flick through our recipes!