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December 30, 2015

Raspberry Pavlova

These mini pavlovas were the latest addition to this year's Christmas brunch dessert menu. The simple but delicious confection was the crowd's favorite. The guests loved them so much that I had to replenish the tray frequently. What made them so good was the crisp crust, topped with a rich and creamy whipped cream and the tangy raspberry coulis. Such a perfect combo of color and taste.

So, if you want to win the hearts of your guests, try these irresistible treats.

Meringue cookie: 
6 egg whites
270 g caster sugar
2 teaspoons corn flour
1 teaspoon white vinegar
1/2 teaspoon vanilla extract

Whipped cream:
300 ml heavy cream
30 g icing sugar, sifted

Raspberry coulis:
300 g frozen raspberry
50 g caster sugar
10 g corn flour dissolved in 10 ml water

1. Preheat oven to 120 C. Using a marker, trace a non-stick baking paper with 4 cm circle. Turn the paper over (as you don't want the ink on your cookie), and place it in a flat cookie sheet.
2. In your electric mixer,whisk the egg whites  until soft peaks form. Add the sugar gradually,  one tablespoon at a time until meringue is thick and glossy and the sugar is dissolved. Add cornflour,vinegar and vanilla and continue whisking until combined.
3. Spoon meringue into a piping bag fitted with a 12 mm round piping nozzle. Using the circle as a guide, pipe the meringue in circular motion.
4. Bake for 1 1/2 hours until meringue cookie is dry to the touch. Turn off the oven and leave them with the door ajar until cooled completely.
5. Place frozen raspberry  and sugar in a saucepan. Cook on medium heat. When the raspberry comes to a boil, add the corn flour mixture,stirring constantly to prevent lumps. Simmer for another 5 minutes on low. Remove from heat. Cool completely.
6. Whisk the cream and icing sugar in an electric mixer until firm peaks form. Spoon whipped cream into a piping bag fitted with 11 mm rose piping tip.
7. Pipe whipped cream on top of meringue cookie. Spoon raspberry coulis on top. Serve and enjoy!

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