This Eton Mess, using aquafaba (the magical liquid in a tin of chickpeas) gives maximum protein and festive flavour!
- Preheat a fan-forced oven to 110 Celsius and line 2 baking trays with greaseproof paper.
- Add the 'aquafaba' (liquid drained from the can of chickpeas) into a large bowl and use an electric hand-held or stand mixer to whisk for approximately 5 minutes until it's more than doubled in size, white and foamy.
- Add the white wine vinegar and whisk again for another minute. Slowly and gently start adding in the sugar, whisking until the mixture forms stiff, glossy peaks... like meringue!
- Transfer the meringue mixture into a piping bag with a large plain nozzle and pipe 32 small domes with 5cm diameter.
- Bake for 75 minutes. Do NOT open the oven! After cooking, turn the oven off and leave them to cool in the oven for at least another hour.
- These meringues should keep for a couple of weeks in an air-tight container, they can also be frozen.
- Place ¾ milk into a large saucepan and bring to the boil
- In a large bowl mix the remaining milk, sugar, salt, corn flour, yolks and eggs, and whisk to combine. Add the egg mix to the hot milk and cook over medium heat until thick and creamy.
- Remove from the heat and stir in the butter.
- Cover and refrigerate until cool.
- Meanwhile whisk the cream and skim milk powders until firm peaks form, fold the cream gently into the cold custard.
- Place into a piping bag ready to assemble.
- Place the strawberries and icing sugar in a saucepan over medium heat, and stew the berries for 10 to 15 minutes.
- Place into a blender and blend until smooth, pass through a sieve to remove the seeds.
- Line up 16 glasses or serving dishes, pipe 20g cream mix into each.
- Top with 55g strawberries, 2 meringues crushed, 60g cream mix and lastly 10g strawberry mix to finish.
- Served chilled.