Another delicious chef level recipe that was part of our Lakanto Pastry Chef of the Year competition that was run by the Australian Culinary Federation.
Chefs like Caroline are showing us just how versitile Lakanto products are - so many methods and components. Desserts and pastries are usually so overloaded with sugar it can be hard to get to sleep afterwards! Imagine when eating at a 5 star restuarant that this wasn't the case.. in fact the whole dessert was sweetened by monkfruit & erythritol, wow. All those extra calories gone but it still tasted out of this world. Now that sounds like a dinner we want to go to!!
Thank you for putting together such an amazing creation Caroline!
This is one to attempt on a no plans Saturday at home, your tastebuds and family will totally thank you!
Vegan Lemon Meringue with Coconut Lemon Mousse and Raspberry Coulis
Serves 4 Prep:1h30m Cook time: 50mins
Short crust pastry
- 125g plain flour
- 25g Lakanto baking blend
- 0.5g salt
- 75g vegan butter
- Combine the flour, Lakanto baking blend and salt together.
- Add butter and combine together to form a dough.
- Let it set in the fridge overnight or alternatively 4 hours in the freezer.
- Roll the dough and line four 8cm tartlet rings.
- Let it rest for an hour in the fridge.
- Bake at 180°C for 15min.
- Set aside at room temperature.
- 22.5g cornflour
- 50g water
- 100g freshly pressed lemon juice
- 100g Lakanto classic sweetener
- 30g soy milk
- 35g vegan butter
- In a saucepan, add the cornflour and water and whisk together.
- Add the lemon juice and Lakanto Classic Sweetener and cook on medium heat while whisking. When the texture becomes thick, add the milk on low heat and whisk.
- Remove from the heat and add the butter, give it a final whisk.
- Pour in the tartlet shells and let it set in the fridge.
- 300g frozen raspberries
- 50g Lakanto golden sweetener
- 20g water
- In a saucepan, combine the raspberries and the Lakanto Golden Sweetener together.
- Cook on medium heat for 8min.
- When the raspberries have cooked through, remove from heat and mix with a stand mixer.
- Leave in the fridge prior to serving.
- 30g aquafaba (chickpea water)
- 30g Lakanto baking blend
- 30g Lakanto icing powder
- 0.2 g cream of tartar
- Combine the aquafaba and the cream of tartar together.
- Whisk until the meringue starts to take shape.
- When the meringue is halfway through, add half of the baking blend, whisk to combine.
- Add the remaining of the baking blend and continue whisking.
- Add half of the icing powder, whisk and add the remaining half.
- Pour in a piping bag with a 8” nozzle and pipe small meringues on a baking paper.
- Cook at 150°C for 15min. Let it cool down in the fridge, then place them in an airtight container at room temperature prior to plating.
Coconut and lemon mousse
- 200g chilled coconut cream
- 50g Lakanto maple flavoured syrup
- Zest of half a lemon
- Combine all ingredients together.
- Whisk until firm and leave in an airtight container in the freezer prior to serving.
- 75g aquafaba (chickpea water)
- 75g Lakanto baking blend
- 1 vanilla bean
- 0.5 g cream of tartar
- Combine the aquafaba, the cream of tartar and the vanilla bean together.
- Whisk all together until the meringue starts to take shape.
- When the meringue is halfway through, add half of the baking blend. Whisk to combine.
- Add the remaining part of the baking blend and whisk a bit more. The meringue should be airy and fluffy.
- Pour in a piping bag with a 8” nozzle.
- 1 tart shell
- Lemon custard
- Raspberry coulis
- Coconut and lemon mousse
- Crunchy meringue
- Mint leaves
- Insert the lemon custard inside the tart shell.
- Pipe the meringue on top of the tart shell and brown the meringue with a blow torch.
- Plating: Insert the raspberry coulis on the plate with the tartlet. Make a quenelle with the coconut and lemon mousse and display on the plate. Garnish with fresh raspberries, crunchy meringues and a mint leaf.