FOR THE PAVLOVA
6 large egg whites
1 3/4 cup Superfine Sugar
1 tsp White Wine Vinegar
1 tsp Corn Flour
FOR THE FILLING
1 1/4 cups Heavy Cream
1 tsp Vanilla
1/2 cup Confectioners’ Sugar, sifted
Strawberries, Raspberries, Blueberries
Pomegranate Seeds
Mint Leaves, to decorate
Confectioners’ Sugar, for dusting
DIRECTIONS
Preheat the oven to 300
Line a baking sheet with baking parchment and draw a circle on the paper, slightly smaller than the serving plate. Draw a 2nd circle about 3 inches smaller inside.
Put six egg whites into a mixing bowl and whisk with an electric whisk until they look like clouds. Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy. Mix the vinegar and corn flour in a cup until smooth, then stir into the bowl.
Spoon the meringue between the 2 circles on the baking parchment, to make a wreath shape. Using a large spoon make a trench in the meringue for the cream and fruit to sit in. Slide into the oven, then immediately reduce the temperature to 250 and bake for 1 hour – 1 hour 15 minutes. Turn the oven off and leave the pavlova inside for an hour or overnight.
To assemble, whip the cream, vanilla & icing sugar until just stiff. Spoon the cream into the trench in the meringue. Arrange the strawberries, raspberries, blueberries and pomegranate on top and decorate with a few mint leaves, if using. To serve, dust with icing sugar and cut in wedges.
The pavlova can be made up to 1 month ahead and stored: wrap it in cling film and then foil and keep in a cool place.
Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law
"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."
1-800-Help-Fla (435-7352) Www.Floridaconsumerhelp.Com
No comments:
Post a Comment