AceFoodDesk says …here’s today’s Yummy sweet recipe for ‘ Dairy Free ‘ enjoy with Kindness & Love XX A&M

Ace Press News From Cutting Room Floor: Published: Sept.14: 2023: This recipe is part of the 2023 season of Kitchen Cabinet on ABC iviewand ABC TV from Tuesday August 15: TELEGRAM Ace Daily News Link https://t.me/+PuI36tlDsM7GpOJe

Heres a fancy nutty meringue, with a coconut yoghurt and halva cream.

1. 1.Preheat oven to 160°C fan-forced.
2. 2.Using electric beaters or a stand-mixer with the whisk attachment, whip the egg whites to firm peaks with a pinch of salt, slowly add the sugar until glossy and the sugar has dissolved. Beat in the cornflour and vinegar. Fold in the nuts.
3. 3.Line two baking trays with baking paper then trace a 20cm circle onto each. Spread the meringue mixture out fairly thin across both trays, making it a bit higher on the edges than in the centre. You’ll only need one meringue for the final dessert — so there’s a spare for safety, or you could choose to layer them.
4. 4.Turn the oven down to 140°C and put the meringues in for about an hour. Then turn the oven off and let it cool with the meringues still inside.
5. 5.To make the dairy-free filling, whizz up the halva with the coconut yoghurt in a food processor until smooth, adding in the miso at the end. Put the coconut oil in a warm place so it turns to liquid (but isn’t hot). Fold it in to the mix and give it a bit of a whip to make it super smooth. Spread it generously over the vacherin and top with raspberries and pistachios.

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