IN­DI­VID­UAL STRAW­BERRY MOUSSE PAVLO­VAS

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 20 mins plus 2 hours chill­ing Cook­ing time 25 mins Serves 4

2 x 250g pun­nets

straw­ber­ries Juice of ½ lime 175g caster sugar 2 tsp gre­na­dine syrup 175ml milk 1 free-range egg Seeds of 1 vanilla bean 15g corn­flour

2 gela­tine leaves, soaked

in cold wa­ter 100ml thick­ened cream 1½ Tbsp glu­cose syrup ½ cup pis­ta­chio ker­nels Large pinch sea-salt flakes 140g (4 pack) Wool­worths

in­di­vid­ual pavlo­vas Baby mint leaves, to serve

STEP 1 Hull and chop 1½ pun­nets straw­ber­ries, then com­bine in a small saucepan with lime juice, 50g sugar and gre­na­dine syrup.

Set over low heat and sim­mer for 25 min­utes, un­til thick­ened. Press through a fine sieve, dis­card­ing solids, then set aside to cool.

STEP 2 Mean­while, pour milk into a medium saucepan and set over medium heat un­til sim­mer­ing. Put egg, vanilla, corn­flour and 35g sugar in a large bowl and whisk un­til pale. Pour in hot milk, whisk­ing as you pour. Pour into the same saucepan and set over medium heat. Whisk con­stantly un­til thick­ened and smooth. Whisk in gela­tine leaves then trans­fer to a large bowl and set aside to cool.

STEP 3 Pour straw­berry mix­ture into cooled cus­tard and stir un­til well com­bined. Put cream into a large bowl and whip, us­ing an elec­tric hand beater, un­til soft peaks form. Fold the straw­berry cus­tard into cream un­til smooth. Chill for 2 hours, or un­til firm.

STEP 4 Mean­while, line a large oven­proof tray with bak­ing pa­per. Put glu­cose syrup and re­main­ing sugar in a small saucepan and set over high heat for 5 min­utes, or un­til a deep brown caramel forms. Re­move from heat, mix in pis­ta­chio ker­nels and sea-salt flakes, then spread across the pre­pared tray and al­low to cool com­pletely. Break pra­line into small pieces.

STEP 5 Hull and quar­ter re­main­ing straw­ber­ries. Spoon straw­berry mousse onto in­di­vid­ual pavlo­vas, then gar­nish with pis­ta­chio pra­line, quar­tered straw­ber­ries and mint leaves.

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