Fig & Plum Pavlova
A DECADENT TREAT WITH SEASONAL FRUIT AND SEXY ROOTS
When the mood strikes for something decadent, we turn to Mother Nature's sweetest creations to satisfy. Here, culinary artist Ashton Keefe crafted a plant-based recipe for the fluffiest, whipped-to-perfection pavlova made from aquafaba, or chickpea liquid. The versatile ingredient plays the starring role, but the true scene-stealers are the mineral-rich seasonal fruit atop the treat: plum and fig.
The fig is perhaps notorious for its sensuous qualities. There's even a scandalous poem from the 20th-century poet, D.H. Lawrence to describe its seductive nature:
The proper way to eat a fig, in society,
Is to split it in four, holding it by the stump,
And open it, so that it is a glittering, rosy, moist, honied, heavy-petalled four-petalled flower.
Then you throw away the skin
Which is just like a four-sepalled calyx,
After you have taken off the blossom with your lips.
But the vulgar way
Is just to put your mouth to the crack, and take out the flesh in one bite.
Ashton suggests to quarter the sexy fruit, pair with the equally vibrant plum, and garnish with thyme— an ancient symbol of bravery, the antidote to poison and once thought of as "the home to fairies." Altogether, this dish is rich in fiber, antioxidants, vitamins, and mysticism. Savor and enjoy.
- 2/3 cup aquafaba, chilled
- Pinch of salt
- ½ teaspoon xanthan gum
- ¾ - 1 cup maple syrup sugar
- 1 can coconut milk, chilled over night
- 6-7 figs, halved or quartered
- 3 plums, pit removed and cut into wedges
- 1 teaspoon maple syrup
- 1 teaspoon extra virgin olive oil
- Few sprigs of thyme
- Preheat oven to 300° F. Line a sheet tray with parchment paper.
- Drain a can of organic chickpeas and keep liquid: this is the aquafaba. Set aside chickpeas.
- In a stand mixer fitted with a whisk attachment add aquafaba and beat until slightly foamy. Add salt and xanthan gum and then slowly stream in maple syrup sugar until light and fluffy – this will take about 15 minutes.
- Dollop ½ cup portions on the sheet tray, making a swirl design and slightly hole with the back of your spoon to eventually fill with coconut whipped cream and fruit.
- Bake for 90 minutes, without opening the oven and then turn off oven and cool completely.
- While cooling whisk coconut cream until light and fluffy and keep chilled.
- Preheat broiler and place figs and plums on a small sheet tray. Dress with maple syrup and olive oil and broil until lightly charred and slightly juicy.
- Top pavlova with a scoop of coconut whipped cream and fruit. Garnish with a sprig or two of thyme.