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Prep time 10 mins Cooking time 7-10 mins Grilling time 3-5 mins for the pavlo­vas; about 10 mins for the fruit Serves 4 FOR THE PAVLOVA 1 1/2 cup caster sugar 1/4 tsp cream of tar­tar 80ml wa­ter A pinch of salt 3 egg whites 1 tsp vanilla essence FOR THE FRUIT 3 guavas, 2 ap­ples, 1 pineap­ple, 1 or­ange, cut into pieces and slices but not peeled Brown sugar A few fresh ba­nanas (op­tional) FOR THE CHEESE 230g cream cheese or cottage cheese 115g pas­sion fruit pulp 2 tbsp caster sugar 1 tsp lemon juice 1 To make pavlova, put the in­gre­di­ents in a glass bowl over a pan of gen­tly boil­ing wa­ter, tak­ing care the bot­tom of the bowl doesn’t touch the wa­ter. Whisk for 7 to 10 min­utes or un­til the meringue is thick and shiny. Set aside to cool slightly. 2 Spoon mounds of the mix­ture on heat­proof plates, spread­ing slightly with a fork. Grill un­til brown. 3 Ar­range all the fruit ex­cept the ba­nanas in an oven­proof dish, sprin­kle sugar over and grill un­til lightly browned. 4 Lightly mix the cheese and pas­sion fruit pulp. Add the caster sugar and lemon juice. 5 To serve, spoon a lit­tle of the cheese mix­ture on the meringue and run a fork through it to make a dec­o­ra­tive pat­tern. Ar­range the grilled fruit and ba­nanas (if us­ing) on top.

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