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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.
Ingredients:
Directions:
By S LIFE MAG • October 25, 2019
Photographer: Liana Tarantin
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