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Disneyland Paris chefs reveal their iconic recipes for a culinary journey throughout the park. In this episode of Totalement Toqués, Anas Alaoui Mdaghri, Head Sous-Chef of the Yacht Club restaurant at Disney’s Newport Bay Club, invites you to discover his recipe for a vegan version of Pavlova with Red Fruits – a dessert that everyone around the table will love!
Ingredients
Vegan Meringue
Cider vinegar: 1 teaspoon
Powdered sugar: 1 cup
Hazelnuts: 1 tablespoon
Chickpea water: ½ cup
Vegan Coconut Cream
Coconut cream: 1 cup
Powdered sugar: 1 cup
One Lime
Preparation:
Roast the hazelnuts in a pan. Rub them in a clean towel to remove the outside layer, then crush and set aside.
In a food processor, whip up the chickpea water, add the sugar as you go, then the vinegar. You must obtain a firm foam. Place the mixture in a pastry bag and pipe circles 10 cm in diameter. Sprinkle with the crushed hazelnuts and bake at 215°F for 90 minutes.
Pour the coconut cream into the food processor and process until frothy. Add the powdered sugar and then the lime zest. After finished, place in a pastry bag.
Arrange your Pavlova starting with a meringue disk. Add a layer of cream, then red fruits, more cream and another meringue disk. Finish the preparation of your dessert by decorating the top disk with coconut cream and fresh fruit. For the finishing touch, you can sprinkle with lime zest and fresh mint leaves.
Did you miss other episodes?
Episode 1 – Chicken with cactus and Espelette pepper
Episode 2 – Oven-baked mahi-mahi fillet
Episode 4 – Asian beef and vegetable noodles
