| | Mini pavlovas with strawberry and mint
Mini pavlovas with strawberry and mint
Mini pavlovas with strawberry and mint 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 100°C. Line a large baking tray with baking paper.
  2. Use an electric mixer to whisk the egg whites and cream of tartar in a clean, dry bowl until firm peaks form.
  3. Gradually add sugar, 1 tbs at a time, whisking well after each addition until sugar dissolves and mixture is thick and glossy. Add the cornflour and vanilla. Stir until just combined. Spoon 6 even portions of mixture onto lined tray and shape each portion into an 8cm disc.
  4. Bake for 1 1/2 hours or until dry to the touch. Turn oven off. Leave the pavlovas in the oven, with the door ajar, for 1 hour to cool completely.
  5. Meanwhile, to make the strawberry coulis, process the strawberry and icing sugar in a food processor until smooth. Strain through a fine sieve into a jug. Discard solids.
  6. To make the mint coulis, process the mint, basil, icing sugar and 1 tbs water in a clean food processor until smooth. Transfer to a separate jug.
  7. Use an electric mixer to whisk the cream in a bowl until soft peaks form.
  8. Place pavlovas on serving plates. Top with cream, strawberries and mint leaves. Drizzle with strawberry coulis and mint coulis. Serve immediately.
Time for preparing:
90 min.
Servings:
6

Ingredients:

  • 4 Coles Australian Free Range Egg whites
  • 1/2 tsp cream of tartar
  • 1 cup (220g) caster sugar
  • 1 tsp cornflour
  • 1/4 tsp vanilla bean paste
  • 300ml thickened cream
  • Strawberries, to serve
  • Mint leaves, to serve
  • Strawberry coulis
  • 250g strawberries, halved
  • 1 tbs pure icing sugar
  • Mint coulis
  • 1/2 cup mint leaves
  • 1 tbs basil leaves
  • 1 tbs pure icing sugar
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