Peach And Ginger Pavlova

In­gre­di­ents (Serves 1)

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✦ 1 egg white ✦ 50g caster sugar ✦ ¼tsp corn­flour ✦ ¼tsp white wine vine­gar ✦ 1tbsp plain Greek yo­ghurt ✦ 1tsp chopped glacé ginger ✦ ½ peach, sliced ✦ Grated lime zest, to dec­o­rate Pre­heat the oven to 150°C, Gas 2 and line a bak­ing sheet with non-stick pa­per. Put the egg white into a scrupu­lously clean bowl and whisk un­til it is stiff. Then grad­u­ally whisk in the sugar, 1tsp at a time. Con­tinue whisk­ing un­til the meringue mix­ture is thick and glossy. Mix corn­flour and vine­gar and fold in. Spoon the mix­ture into two mounds on the bak­ing sheet. Spread each into a cir­cle about 9cm in di­am­e­ter and make a slight dip in the cen­tre of each. Cook for 30-35min un­til the mounds are pale golden and can be peeled off the pa­per easily. Leave to cool. Just be­fore serv­ing, put 1 meringue onto a plate (wrap the other and store in the cup­board for another day), spoon the yo­ghurt on top and sprin­kle with the chopped ginger. Ar­range the peach slices over the yo­ghurt, sprin­kle on the lime zest and serve.

311 calo­ries per serv­ing

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