Chefs from The Botanic turn the classic Australian pavlova into a locally-inspired dessert. And the best part. It’s vegan free
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Consist of an eggless meringue; made from aqua faba (chickpeas) and coconut cream and is then topped with jackfruit granita, salted gula melaka and mango
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The eggless meringue is nicely done; crispy outer layer and soft inner layer. And had a nice chewiness bite to it
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Sweetness from both the haru manis Indonesian mango and the jackfruit granita and the saltiness from the salted gula melaka managed to combine a flavour similar to the chendol that we are most familiar with
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