Simply Her (Singapore) - - Cover Reads -

Mini pavlo­vas.

A tra­di­tional pavlova can be dif­fi­cult to get right, so make a de­con­structed mini ver­sion in­stead that pairs beau­ti­fully with soft fruit like man­goes, berries and lychees.


By Jachin Tan, ex­ec­u­tive chef of Skyve Wine Bistro

• In an elec­tric mixer, whisk 2 egg whites on high speed for 1min un­til foamy.

• Whisk in 40g caster su­gar, then 55g ic­ing su­gar, for 5min to form stiff peaks.

• Pipe into 4cm rounds onto bak­ing pa­per. Top each with pis­ta­chio nibs*.

• Bake for 3 hours at 75 deg C, then 200 deg C for one minute or un­til the pavlo­vas turn slightly golden-brown. Re­move from oven and cool.

• Serve with ly­chee sor­bet** and diced man­goes and kiwi fruit.

*Avail­able at Phoon Huat, #01-48 Chip Bee Gar­dens, Block 44 Jalan Merah Saga, tel: 6471-5250. **Chef Jachin rec­om­mends ly­chee sor­bet from The Daily Scoop, #01-78 Chip Bee Gar­dens, Block 43 Jalan Merah Saga, tel: 6475-3128.

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