INDIVIDUAL STRAWBERRY MOUSSE PAVLOVAS
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.