SPICED NUTTY PAVLOVA WITH RI­COTTA CREAM

Diabetic Living - - Celebrate -

A tra­di­tional pavlova gets a sea­sonal makeover with the ad­di­tion of fra­grant spices and nuts.

PREPA­RA­TION TIME: 25 MINS

(+ 2 HOURS COOL­ING) COOK­ING TIME: 1 HOUR 30 MINS SERVES 4 (AS A DESSERT)

2 egg whites (from 60g eggs),

at room tem­per­a­ture

Pinch cream of tar­tar

5 Tbsp caster sugar

1 tsp corn­flour or gluten free

corn­flour

1/2 tsp mixed spice

1 Tbsp hazel­nut meal

125g mixed berries (such as rasp­ber­ries, blue­ber­ries and black­ber­ries)

1 Tbsp chopped roasted and skinned hazel­nuts

(see Cook’s tip)

Ri­cotta cream

150g Pan­talica Smooth

Light Ri­cotta

1 Tbsp ic­ing sugar or gluten free

ic­ing sugar, sifted

1/2 tsp finely grated or­ange zest 1/4 tsp vanilla ex­tract

1 Pre­heat oven to 120°C (fan­forced). Line a large bak­ing tray with bak­ing pa­per.

2 Us­ing elec­tric beat­ers, whisk egg whites and cream of tar­tar un­til soft peaks form. Add sugar 1 ta­ble­spoon at a time, whisk­ing well be­tween each ad­di­tion un­til the sugar dis­solves. Con­tinue whisk­ing un­til all the sugar has dis­solved. Stir in corn­flour, mixed spice and hazel­nut meal.

3 Spoon the mix­ture evenly into 4 piles and spread out each into cir­cles that are about 9cm in di­am­e­ter, round­ing the sides with a pal­ette knife. Add to the oven and then re­duce the oven tem­per­a­ture down to 100°C (fan-forced). Bake for 11/2 hours. Turn the oven off and put a wooden spoon into the oven to hold the door ajar. Leave in open oven for 2 hours to cool.

4 To make ri­cotta cream, com­bine ri­cotta, ic­ing sugar, or­ange zest and vanilla ex­tract in a small bowl.

5 To serve, place pavlova shells on serv­ing plates. Top with ri­cotta cream, berries and chopped hazel­nuts.

COOK’S TIP

To roast hazel­nuts, spread on a small bak­ing tray and roast in an oven pre­heated to 180°C (fan-forced) for 6-8 min­utes or un­til aro­matic. Rub the skins off the hazel­nuts and roughly chop.

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