Pavlova-style Dessert (GF)

pavlova:

2 cups warm soy milk

1/3 cup honey

1/3 cup agave

1 tablespoon vanilla extract

2 teaspoons guar gum

1 cup water

2 ¾ - 3 teaspoons agar (depending on desired softness)

Note: For a more denser texture, you can add 1/3 cup cashews to soy milk – and blend well.

         

Place milk, honey, agave & vanilla in blender. While blending those ingredients, add guar gum. Blend until mixture is thick and fluffy. In a small saucepan, boil the water and then stir in agar quickly and simmer for 20 seconds. While blender is on, gradually pour agar water into blender and blend for 20 seconds. Detach blender from motor and stir mixture with wooden spoon near blade, this makes sure agar is blended well and no soft pockets form on the pavlova. Pour mixture immediately into a small greased spring form tin and refrigerate until firm. 

raspberry sauce:

2 cups defrosted frozen raspberries
2 tablespoons strawberry/raspberry fruit spread

Mix raspberries with strawberry/raspberry fruit spread. Pour raspberry sauce over dessert and decorate with fresh fruit.

Rest in the Lord and wait patiently for Him.
Psalm 37:7