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The Christmas spirit sometimes hits me very late in the game. This year is one of them. With about another week to go I still don’t feel the Christmas spirit and that even though I am currently living in the most Christmas obsessed country in the world. Last week’s snowy weekend did not help much...


Servings

10

Total time

5 minutes

Cuisines

Courses


Ingredients

  • pavlova
  • 250 ml Chickpea Brine
  • 125 g powdered Xylitolsugar
  • 1 pinch of salt
  • 425 g powdered Xylitolsugar
  • 5 ml Aroma
  • 2 el Cornstarch
  • chestnut Cream
  • 250 g raw Chestnuts
  • 100g g powdered sugar
  • 50 ml Almondmilk

Method

  1. For the Pavlova
  2. Mix the Chickpea brine in the Mixer and add the sugar. Mix at high speed until the brine takes on a whiter colour. Then add powdered Xylitolsugar and Corn starch to the brine after 4 Minutes. Mix at high speed for another 4-6 Minutes and until the Aquafaba has triples in size and turned glossy white. Bake in the oven for 15 Minutes at 120°C
  3. For the Chestnut Cream
  4. Crack the Chestnuts open and roast in the oven for about 2 hours at a low heat of 150 °C. Then grind the Chestnuts until smooth. Meanwhile cook the Almond milk at a low heat for a few minutes and add the sugar to the milk. Then add the Chestnuts and use a hand mixer to grind the mass further.
  5. Then let both the Pavlova and the Chestnut Cream cool. Then stack the Pavlova and Chestnut Cream and Chestnuts and top the Pavlova of with Pomegranates.