PavlovaV the Haunlupe

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🍰 Pavlova 🍰
Author: Chloe (Baked By Clo)

A light, eggless meringue with a fluffy, marshmallow centre. Topped with vegan whipped cream and fresh fruit.

Ingredients

🍰 80 g Reduced aqua faba (β…“ cup (see post above for how to reduce))
🍰 ¼ Teaspoon Cream of tartar
🍰 1 Teaspoon Vanilla extract
🍰 β…› Teaspoon Xanthan gum (optional)*
🍰 150 g Caster/ superfine sugar (¾ cup)
🍰 Vegan whipped cream of choice (I used Elmlea plant-based double cream)
🍰 2 Handfuls Berries of choice

Instructions

🍰 1. Preheat your oven to 130°C/265°F (110°C/240°F if using a fan or convection oven) and line a large tray with baking paper. I strongly recommend using an oven thermometer for the most accurate results.

🍰 2. Measure out your caster sugar and set aside.

🍰 3. Place the reduced aqua faba into a large, clean bowl along with the cream of tartar, vanilla and xanthan gum (if using). Use an electric whisk or stand mixer to mix until it becomes thick, pale and frothy.

🍰 4. Keep the mixer on and slowly start adding in the sugar, around 2 tablespoons at a time. Make sure the first 2 tablespoons of sugar are completely mixed in before adding the next 2.

🍰 5. Keep whisking until the mixture forms very stiff peaks. If you're using xanthan gum, it will whip a lot quicker so just whisk for as long as you can before it starts sticking to the mixers. You should be able to hold the bowl upside down for a few seconds without the mixture moving around.

🍰 6. Spoon or pipe the mixture onto your lined baking tray and bake for 2 hours.

🍰 7. After this time, turn off the oven completely and do not open the door. Keep it in there with the door closed for at least 4 hours before removing it (leaving it overnight is ideal). This will give it time to firm up and prevent excess cracks. Don't worry too much about any cracks though- they can be covered up with the cream.

🍰 8. Whip up your cream of choice and spoon or pipe it onto the pavlova just before serving.

🍰 9. Top with fresh fruit of your choice and enjoy!

Notes

🍰 For best results, weigh the aqua faba and sugar with a scale & use measuring spoons for the other ingredients.

🍰 *Xanthan gum is not required for this recipe but helps the pavlova to hold its shape slightly better which is ideal if you're piping it.

🍰 Pavlova can be stored for at least 2 days in an airtight container without any toppings. After the cream is added, store in the fridge for up to 12 hours.

https://bakedbyclo.com/vegan-pavlova/#wprm-recipe-container-3539
https://bakedbyclo.com/wprm_print/3539

@dreamworld Thank you, Brit! ❀️

About Haunlupe Eggs

On certain autumn nights when moonlight mingles with fog and residual magic or spirit energy a Haunlupe egg can form. Haunlupe eggs spend most of their time being incorporeal, only gaining a tangible presence in this world in the hours before hatching.

About the Haunlupe Creature

The Haunlupe is a strictly nocturnal species whose presence is associated with hauntings. However Haunlupes are not the cause of hauntings instead they seem to be drawn to haunted areas. Given time any area that exhibits signs of a haunting will attract at least one Haunlupe. When a Haunlupe takes residence in a haunted area or building paranormal activity will increase. This effect seems to have diminishing returns as the presences of additional Haunlupes past the first do not measurably increase paranormal activity. It's been speculated that the presence of a Haunlupe provides more energy for spirits to manifest. Unfortunately this theory has proven difficult to test as Haunlupes are as difficult to capture as the spirits themselves.

Haunlupes appear to be made primarily out of ectoplasm and energy. They spend most of their time in an ethereal form that can pass through solid matter. However they can briefly manifest physically and have been seen interacting with objects and living beings.