3 Levels Of Vegan Dessert | Which one will you make?

[@EarthyGoodnessKitchen]

Happy baking 💚 😋 Find the recipes in the description box and in this comment. Lemon meringue pie For the pastry: 200g flour plus extra for dusting 100g vegan butter (and extra for greasing) 2-3 tbsp cold water 25g icing sugar ½ tsp salt For the lemon curd: 150ml lemon juice (about 3-4 lemons) Zest of 2 lemons 200ml coconut milk 200 ml oat milk 100 caster sugar 1 tsp agar agar powder 40g cornflour ¼ tsp turmeric 50g vegan butter, cut into small cubes For the meringue: 300 ml aquafaba - 150ml (roughly the water from 2 cans of chickpeas) ¼ tsp cream of tartar 125 g caster sugar 40ml water 1 tsp agar agar powder For the italian meringue (part 1) - Bring the aquafaba to a boil in a small saucepan and simmer for around 10 minutes or until reduced to 150ml. - Pour into a bowl and leave to cool. For the Pastry - Preheat the oven to 180C. - Lightly grease and 9 inch fluted tart case. - In a food processor add the flour, vegan butter, icing sugar and salt. - Pulse together until it forms rough breadcrumbs. - You don’t want it to be too fine so small little pieces of butter are fine, about the size of a sunflower seed. - Add the water and pulse until the dough starts to come together, do not over process. - Dust a worktop with a little plain flour and very lightly knead the dough together to form a disk. - Wrap in parchment paper and refrigerate for at least 30 minutes, ideally 2 hours. - Lightly dust a worktop with a little plain flour, place the dough on top and lightly dust flour on top. - Roll out to the thickness or roughly a £1 coin and wide enough to cover your tart tin. - Pick up the pastry by rolling it onto the rolling pin then drape over the tart case. - Gently press the pastry into the tin and all the grooves. Place in the fridge for at least 30 minutes. - Screw up a piece of parchment paper and place onto the pastry then pour in baking beans or rice and press into the tart case. - Place the tart case onto the middle shelf of the oven and cook for 15 minutes. Then remove the baking beans and paper. Increase oven temperature to 200C and cook for a further 10 minutes or until slightly golden. For the lemon curd: - Add all the ingredients to a medium saucepan and heat over a medium heat. - Bring to a boil while whisking continuously. - Reduce to a simmer and cook for 10-12 minutes. - It’s important to boil the lemon curd to activate the agar agar. Add the butter in at the end and whisk until melted. - Take off the heat and leave to cool for 5 minutes. - Then pour into the tart tin. - Leave to set for about 2 hours at room temperature or until firm but with a slight wobble. For the italian meringue (part 2): - Whisk together the aquafaba and cream of tartar using an electric whisk. - Whisk until you have soft peaks, about 10 minutes. - Meanwhile add the sugar, agar agar and water to a small saucepan and bring to a rapid simmer. - Simmer until the mixture reaches 118C. - Remove from the heat and pour into the whipped aquafaba while whisking at the same time. Being careful not to splatter the hot mixture on yourself. - Continue whisking until the meringue cools down a bit, about 5 minutes. - Once the meringue is glossy and thick, dollop onto the lemon curd or pipe on. - Then use a blowtorch to lightly burn and caramelise the meringue. - Or place under the grill for a few minutes turning regularly and keeping a close eye on it to ensure it doesn't burn.

[@trishramsden5551]

All three look so delicious 😋

[@EarthyGoodnessKitchen]

Glad you think so! Which one will you try?

[@trishramsden5551]

@EarthyGoodnessKitchen all of them at some point 😃

[@EarthyGoodnessKitchen]

Love to hear it 😊

[@katsweeterly2039]

Most likely to try the tarte since I am from the Black Forest and the ingredients are most readily available ❤thank you 🎉

[@katsweeterly2039]

Would looove to be served the lemon meringue pie though 😂

[@EarthyGoodnessKitchen]

Oh well that's very cool! I assume you have cherry trees in the area then? You're welcome, enjoy 💚

[@EarthyGoodnessKitchen]

Aha I'm on my way to Black Forest! 😬

[@Julie5231veg]

Obviously the sticky ginger cake, my favourite!💜💜

[@EarthyGoodnessKitchen]

Its such a tasty treat 😋 💚

[@TheHoveHeretic]

Those look delicious. Can't wait to have a crack. 😋

[@EarthyGoodnessKitchen]

Thank you! Hope it goes well for you 😁

[@VeganViki]

Fabulous show stopper desserts! Thank you for sharing your amazing recipes!💚🌱🙏

[@EarthyGoodnessKitchen]

My pleasure! Hope you give them a go 😊💚

[@JeDindk]

Oh, they all look awesome. I'm trying to loose a bit of weight, so I'm not going to try any if them right now. But I promise to save the video and try ALL of them another time. They are all looking both delicious and elegant - exactly what deserts should look like. 😀

[@EarthyGoodnessKitchen]

Yeah they’re definitely not the diet option 😂 But nice for a treat. That’s what I was aiming for, you eat with your eyes after all

[@edyann]

Oh, my sister has the biggest sweet tooth, she'll love this! Hello from México. :)

[@EarthyGoodnessKitchen]

Hello all the way to Mexico! 💚 Send it her way, hope she loves it :)

[@cathycuriositycorner]

I was dreaming about chocolate ganache last night 😂 I shall do a stock take and see which one I'll start with first! All 3 look delicious

[@EarthyGoodnessKitchen]

Mmm I’m always dreaming about chocolate ganache 😂 Sounds good! Enjoy

[@NurunNaharLilian]

Very nice ❤ from Bangladesh 🇧🇩

[@suze6999]

I like that you don't assume we all know everything and throw in little tips and tricks along the way. I really like the look of the lemon meringue pie but it might stretch my skills too far at the moment. I think I'll start with the first one and see how I go.

[@EarthyGoodnessKitchen]

Glad you find them helpful, always trying to provide value. Sounds like a good plan, it is quite a project the lemon meringue pie but it’s satisfying when it all comes together.

[@claremorley9845]

Thank you 😊 ❤🙏

[@EarthyGoodnessKitchen]

You’re very welcome! 😊

[@TheLoreHuntress]

These look absolutely delicious! Can the Sticky Ginger Cake be steamed? If so, you do have any advice?

[@EarthyGoodnessKitchen]

Thank you! I don’t see why not. I haven’t done many steamed puddings myself but I would follow cooking times for a regular steamed pudding and it should be fine :)

[@joannapebbleworthy9343]

A question: do I get the same results if I beat the meringue with a stand mixer?

[@EarthyGoodnessKitchen]

Yes you will, in fact much easier with a stand mixer assuming you mean with a whisk attachment and not a paddle.

[@joannapebbleworthy9343]

@EarthyGoodnessKitchen Of course the whisk attachment. Thanks!

[@Sergio2006A]

I love your recipes, but I'm too lazy to make them.

[@EarthyGoodnessKitchen]

Aha that’s ok, hope you get some inspiration from them or atleast enjoy watching the videos 😊