Menu de Noël - les desserts : pavlova et gâteau (vegan) | L'Herboriste

Last chapter of this Christmas menu, desserts. I don't make you wait, let's start right away with my recipe for Pavlova à la crème and au kumquat. To make my meringue, I will use my KitchenAid, but you can also use a simpler whisk as long as it is powerful. I already have a whole article on how to make vegan meringue, I put the link on and under the video, and I advise you to go see if it is not already done in order to succeed in your meringue. I pour in the bowl my already reduced aquafaba, lemon juice, but I recommend vinegar, and I beat it at maximum speed. It is important to let it rise well, if your aquafaba does not rise firmly, it is not reduced enough. This is how it should be, firm, especially not liquid, especially not just foamy, it must hold up well. When I get there, it's time to slow down a bit and add icing sugar, which I mixed with starch for more hold. Yes, it's a lot of sugar, because it's meringue, don't try to put less, the recipe must be followed to the letter or watch the fiasco. Your meringue must now be very firm, even firmer than what I show you on the screen. It must make a beautiful bird's beak, not fall off the bowl or the whisk. It is time to form the Pavlova on a baking sheet covered with baking paper. I prefer to warn you in advance, your Pavlova may spread out in the oven. I did several tests and on my side there is nothing to do. So I advise you to spread it much smaller than what you plan, less than 20 cm, and high enough because it will lose a centimeter whatever it is. You can simply spread it out with a spatula and keep a rustic look, but if you make shapes like me, think about really exaggerating them and making them deep so that they are always visible after cooking. This is why I re-sculpt several times with the spoon. Ouf, it can finally go to the oven for at least 2 hours at very low temperature. Once completely dry, I give you the details on the blog, here is our meringue. As I said, it crumbled. I, who always succeed my meringue perfectly, I broke it by removing it from the baking paper. But it does not matter, it will be invisible then. To start, and now that my meringue has cooled, I'm going to template it, that is to say spread a thin layer of melted chocolate on the surface. This is not an absolutely mandatory step, but the point is to prevent the meringue from melting instantly when I put the cream on top. I then take out the KitchenAid to make my whipped cream. I use Soyatoo's Soy Whip, it's far from my favorite, the Schlackfix's whipped cream is much better. But we're going to make sure to make it tasty. I start whipping it up, I add a lot of homemade vanilla extract based on rum, lemon zest and lemon juice. It really helps to nullify the very soy taste. I then add it to my meringue, being careful not to overdo the chocolate. I don't use a funnel, just the spatula for a rustic look. You can whip this cream in advance and add it only at the last moment. I dig a little nest, and all I have to do is put my tasty kumquats cut in slices. And voila! The crunchy fondant of the meringue, the sweetness of the cream, the acidity of the kumquats, this wedding is perfect for an end-of-festive dessert. Find the recipe with the quantities on my blog, the link is in the description. We now move on to the Christmas cake with cranberries, perfect for a little lunch or a Christmas snack. I start by generously oiling my mold. I used a fairly narrow and high mold, but you can use a more standard one, or use a cake mold. I add baking paper, and I can put it aside. I will use the basic recipe for my yogurt cake. In a bowl, I pour yogurt, neutral oil, I mix the two, then I add sugar, which I also incorporate with a whisk, before adding my vegetable milk. I will then put the zest of half an organic orange, and while I'm at it, the juice of half an orange too. Cinnamon, and it's optional for people who are afraid of taste, but I add rosemary. Not much, just enough to give a festive and slightly woody taste. In a bowl now, I mix my flour and baking powder in advance, and I pour it all into my bowl. I mix with a whisk, being careful not to put it everywhere, and to incorporate everything well. Then when there are no more big lumps, I pour the dough into my mold. I smooth the top, then I finish by adding my fresh strawberries. Personally, I find them in December in the supermarket, and I prefer to warn you that they have a very, very acidulous flavor. You don't have to use strawberries, I give you lots of other fruit ideas on the blog recipe, the link is under the video. A little sugar on top, and it goes in the oven for 45 minutes to 1 hour of cooking. Here is my beautiful cake with all the strawberries that burst in the oven. I advise you to let it cool for a few minutes, then remove it from the mold quite quickly if you have not used baking paper, to prevent the fruits from sticking to the edges. And that's it for this festive cake and its Christmas recipes! I hope you enjoyed all the recipes I shared with you. Tell me in the comments what you preferred. I know I didn't attack the logs this year, but why not do it next year? See you soon for a new video, so in the meantime, don't forget to subscribe, and above all, have a great holiday!