125ml of boiled chickpea juice (usually extracted from a 400g can of chickpeas)
1 tsp apple cider vinegar or white wine vinegar
1 tbsp Cornstarch
800ml Provamel Soya with Vanilla Drink
70g cane sugar
1 vanilla pod
A few sprigs of mint
Preheat the oven to 100°C. Cut the vanilla bean lengthways in two and scrape the seeds with a knife.
Drain chickpeas and whip the juice until stiff. Add sugar, vanilla seeds and vinegar and scoop into a pastry bag. Spray the meringue on baking paper.
Put in the oven and bake for 1 - 1 1/2 hours. Turn oven off and leave in the oven to fully cool and dry.
Meanwhile make the crème anglaise by warming 500ml of Provamel Soya with Vanilla Drink with cornstarch and sugar. Let cool and add the remianing Provamel Soya with Vanilla Drink to desired thickness before serving.
Cut the nectarines into wedges, remove the pit and grill until brown. Spoon the flesh from the passion fruit.
Serve the meringue with the crème anglaise, passion fruit, grilled nectarines and mint. Enjoy!