TANGY RASP­BERRY PAVLOVA WITH BAL­SAMIC GLAZE

Kuwait Times - - FOOD -

Start to fin­ish: 90 min­utes, in­clud­ing in­ac­tive time Serv­ings: 8 3 egg whites 1/4 cup sugar 1/2 tea­spoon white vine­gar 1 tea­spoon corn starch 1 tea­spoon vanilla ex­tract 1/4 tea­spoon al­mond ex­tract (op­tional)

Top­ping

1 cup light sour cream 2 ta­ble­spoons maple syrup 1 cup rasp­ber­ries (or other fruit) 1-2 ta­ble­spoons bal­samic glaze (re­duced bal­samic vine­gar) for driz­zling fresh mint leaves, chopped, for gar­nish (op­tional) Pre­heat oven to 275 F. In a stand mixer fit­ted with a whisk at­tach­ment, beat eggs on medium speed un­til foamy, about 1 min­utes. Add the sugar and con­tinue to beat on medium high speed un­til stiff peaks form. Add the vine­gar, corn starch and ex­tracts and beat on low un­til well mixed. (You can use a hand mixer, but times may be a lit­tle longer.)

Line a bak­ing sheet with parch­ment paper. Spoon the meringue into 8 even, round piles. Use the back of a ta­ble­spoon to spread the meringue into cir­cles about 1/2-inch tall, and ap­prox­i­mately 3-inches wide. Use the spoon to cre­ate a gen­tle de­pres­sion in the cen­ter of the meringue. Bake for 20 min­utes.

Keep­ing the oven door closed, turn off the heat but leave the pavlo­vas in the oven for an­other hour. Re­move the pavlo­vas from the oven and al­low to cool com­pletely. Stir the light sour cream and maple syrup to­gether in a small bowl. Re­move from the parch­ment paper gen­tly. Place the pavlova on a plate and spoon 2 ta­ble­spoons of the cream into the cen­ter. Top with berries and a driz­zle of bal­samic glaze. Top with a sprin­kle of mint leaves, if de­sired. — AP

In­gre­di­ents Prepa­ra­tion

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