Vegan Fruit Meringue
Artisan
Restaurateur
Ingredients
200 g Blackberry purée
10 g SOSA Gelcrem Cold
4 g SOSA Sojawhip
100 g Sugar
60 g SOSA Trehalose Powder
Mix the Gelcrem and Sojawhip with the blackberry purée.
Put all the ingredients in a food processor and beat as you would a meringue.
While you beat the purée, add in the sugar and Trehalose mixture in three batches.
Use a piping bag to pipe out with the nozzle of your choice.
Dry overnight at 120°F (50°C) in a dehydrator.
Tip: Store in a dry place.
