Post by kickingfrog on Jan 29, 2011 11:05:06 GMT
CUK Pavlova (Glutafin)
A classic summer delight that is best made the night before to ensure the delicious crispy outside of the Pavlova and marshmallow like inside texture. For ultimate taste use white balsamic vinegar which contrasts beautifully with the soft fruit topping.
Makes: 1 Pavlova to serve 6 - 8
Preparation time: 30 minutes
Cooking time: 1 ½ - 2 hours
Oven Temp. Preheated at 130°C/250°F/Gas Mark 1 for 1 ½ - 2 hours, oven turned off and then left overnight.
Ingredients
4 Whites of large eggs
25g/8oz Caster sugar
½ x 5ml tsp Vanilla extract (use Madagascan for best flavour)
1 x 5ml tsp Balsamic vinegar (use white balsamic for best flavour)
1 x 5ml tsp cornflour
Topping
150ml/ ¼pt Double cream, whipped until just thick
225g/8oz Mix of strawberries, blackberries, blueberries and raspberries
Sprigs Mint for garnish
Method
Whisk egg whites with an electric mixer in a dry bowl free of grease until you can turn the bowl upside down without mix moving.
Whisk in sugar, then the vanilla extract, vinegar and cornflour to make a stiff glossy meringue.
Spoon into an approximate 20cm/ 8"circle on a baking sheet lined with bakewell paper.
Cook until the shell is crisp and beginning to break away from the soft middle.
Turn oven off and leave for at least 2 hours or preferably overnight.
Transfer onto serving plate.
Top with the whipped cream and soft fruits and serve in slices garnished with mint.
For more delicious recipes from Glutafin please visit www.glutafin.co.uk
A classic summer delight that is best made the night before to ensure the delicious crispy outside of the Pavlova and marshmallow like inside texture. For ultimate taste use white balsamic vinegar which contrasts beautifully with the soft fruit topping.
Makes: 1 Pavlova to serve 6 - 8
Preparation time: 30 minutes
Cooking time: 1 ½ - 2 hours
Oven Temp. Preheated at 130°C/250°F/Gas Mark 1 for 1 ½ - 2 hours, oven turned off and then left overnight.
Ingredients
4 Whites of large eggs
25g/8oz Caster sugar
½ x 5ml tsp Vanilla extract (use Madagascan for best flavour)
1 x 5ml tsp Balsamic vinegar (use white balsamic for best flavour)
1 x 5ml tsp cornflour
Topping
150ml/ ¼pt Double cream, whipped until just thick
225g/8oz Mix of strawberries, blackberries, blueberries and raspberries
Sprigs Mint for garnish
Method
Whisk egg whites with an electric mixer in a dry bowl free of grease until you can turn the bowl upside down without mix moving.
Whisk in sugar, then the vanilla extract, vinegar and cornflour to make a stiff glossy meringue.
Spoon into an approximate 20cm/ 8"circle on a baking sheet lined with bakewell paper.
Cook until the shell is crisp and beginning to break away from the soft middle.
Turn oven off and leave for at least 2 hours or preferably overnight.
Transfer onto serving plate.
Top with the whipped cream and soft fruits and serve in slices garnished with mint.
For more delicious recipes from Glutafin please visit www.glutafin.co.uk