Episode 6!
This recipe is a summer classic, Eton Mess, perfect for a hot day treat. ☀️

Please kick back and enjoy the video, you can always see my full recipe below. 👍😀

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Episode 7 next Saturday!!!
As always thank you for watching, I hope you enjoy✌️🌱👍🏻

Please feel free to share my recipe and please credit me Poppy Lettice.

Serves 6 large portions

Ingredients;
Aguafaba - The liquid from a 400g tin of chickpeas
1/2tsp Vanilla
1/2tsp Cream of tartar
120g Caster sugar
Strawberries (approx 10)
1Tbsp Icing Sugar

Pop your oven onto 100’c
Strain the chickpeas into a bowl, put the chickpeas aside to use another time, keep the liquid, this is the Aquafaba. Add the vanilla and cream of tartar to the Aquafaba and whisk on high speed for 5-10 minutes, you will know its done when it starts to form soft peaks, you can’t over whip this so if in doubt give it an extra minute.
Once you are happy with your whip, start to add your sugar just one spoon at a time while you continue to whip, you must do this gradually otherwise you can knock the air out of your mix and the point is to whip and keep as much air in as possible - I whisk my sugar in for about 5 minutes.
Pop a little bit of your meringue mix onto the baking tray and stick the grease proof paper down using the mix, this saves you having to grease the whole tray. Then dollop the meringues onto your lined baking trays, bake at 100’c for 1hr 45mins. Once cooked turn your oven off and leave the door open keeping the meringues in the oven to cool down to room temperature, don’t bring them straight out of the oven otherwise they will crack (for Eton Mess the cracking doesn’t matter so much, but generally for pretty meringues remember to let them cool in the oven).
To make a quick strawberry sauce - slice 10 strawberries and pop them in your Nutribullet with the icing sugar, blitz until smooth.
Now that your meringues are cool, brake them up and mix them in with your vegan whipped cream, fresh strawberries, strawberry sauce and some fresh mint.
Serve in chilled bowls.
You can store your meringues in an air tight container for future use, they are very dependent on being air tight.

For vegan whipped cream see my recipe here
https://www.youtube.com/watch?v=ltgjN4IWt3o

Awesome Intro Music By: Panthurr
Summer Fun : https://soundcloud.com/panthurr
https://www.instagram.com/spencer.panthurr/
https://panthurr.bandcamp.com/
https://twitter.com/panthurr_music
https://play.spotify.com/artist/2NZPNX4jXljA8MsUTrrgNq?play=true&utm_source=open.spotify.com&utm_medium=open

Awesome Episode Music By: DJ Quads
First Time: https://soundcloud.com/aka-dj-quads/firsttime
https://soundcloud.com/aka-dj-quads
https://www.youtube.com/channel/UCusFqutyfTWRqGhC8kHA5uw
https://www.instagram.com/djquads/
https://play.spotify.com/artist/2VZrdImbvB03VWApYtBRr3