Eton Mess

1. Preheat the oven to 140°C/275°F/gas mark 1 or lower.
2. Whisk the liquid from the chickpeas for 2 minutes, then slowly add the sugar and continue to whisk.
3. After 5 minutes, add the xanthan gum. Your meringue mixture should stiffen up like traditional meringue.
4. Spoon small cases onto a lined baking sheet and place into the oven. Cook for 2 hours. This may take longer depending on how large the cases are.
5. When completely cooked, remove from the oven. They will crisp up as they cool.
6. Whip the cream or coconut milk until stiff.
7. Finally, create individual servings with meringue, vegan cream and fresh raspberries. For additional presentation create a raspberry coulis to spoon over the top. Serve straight away.

Chef’s tip: Of the two suggested creams, my preference is Elmlea. It will whip well and has a pleasant taste. The coconut cream needs to be thoroughly chilled, or it won’t whip. You may decide to add a little sugar to sweeten. Serve the meringues shortly after baking because they can lose their crispy texture.