Philip Khoury served up a delicious vegan Eton mess with wine jelly, Chantilly cream, jam and fresh berries on Saturday Kitchen.
The ingredients for the meringue are: 2 x 400g tins chickpeas, 300g caster sugar and 3g cream of tartar.
For the berry jam: 2g agar-agar, 30g caster sugar, 120g strawberries, trimmed, 110g raspberries and 22ml lemon juice.
For the sparkling wine jelly: 2g agar-agar, 20g caster sugar and 150ml English sparkling wine.
For the Chantilly cream: 300ml plant-based double cream, 1 vanilla pod, seeds scraped out or 1 tsp vanilla bean paste and 30g caster sugar.
To assemble: 8 strawberries, sliced lengthways, 16 raspberries and gold leaf (optional).
See more vegan dessert recipes in the book titled: Vegan Dessert Cookbook: Recipes for Cakes, Cookies, Puddings and more available from Amazon now.