Crowd-pleasers
These mini pavlovas with cranberry coulis will add a festive note this Christmas.
Pavlova grazing board with cranberry coulis and summer fruits SERVES 8 PREP + COOK TIME 2 HRS 15 MINS (+ COOLING & DRAINING OVERNIGHT)
VANILLA YOGHURT
750g Greek style yoghurt
1½ teaspoons vanilla bean paste PAVLOVAS
1¼ cups (275 grams) caster sugar
40g brown sugar
½ teaspoon ground cardamom
6 egg whites
1 tablespoon cornflour
1 teaspoon white vinegar
Sliced mango, passionfruit pulp, chopped pistachios, toasted coconut flakes and mint sprigs, to serve CRANBERRY COULIS
170g packet Ocean Spray® Craisins®
Dried Cranberries
1 cup (250ml) water
1½ tablespoons lime juice
Finely grated zest of 1 lime
CRAISINS® TOPPING
2 tablespoons brown sugar 1 tablespoon lime juice
2 tablespoons Ocean Spray® Craisins®
Dried Cranberries
125g strawberries,
quartered
125g raspberries
1 VANILLA YOGHURT Combine yoghurt and vanilla in a bowl; spoon yoghurt mixture into a muslin lined sieve and place over a saucepan. Cover with a plate; refrigerate overnight to drain.
2 PAVLOVAS Preheat oven to 150°C (130°C fan-forced). Trace 8 x 10cm circles on two large sheets of baking paper.
Place sheets pencil side down on two large greased oven trays.
3 Combine caster sugar, brown sugar and cardamom in a bowl.
4 Whisk egg whites and a pinch of salt in an electric mixer on medium speed until soft peaks form. Gradually add sugar mixture, 1 tablespoon at a time, until meringue is firm and glossy. Add the cornflour and vinegar and whisk to combine. Spoon meringue evenly among circle templates. Use the back of a spoon to form peaks and swirls. Transfer meringues to oven and reduce oven to 120°C. Bake for 1 hour 15 minutes or until crisp. Turn oven off, leaving the oven door slightly ajar, and leave pavlovas to cool completely.
5 CRANBERRY COULIS Place Craisins® and water in a small saucepan. Bring to the boil; remove from the heat. Cover; cool to room temperature. Transfer the mixture to a bowl, add lime zest and lime juice and using a stick blender, blend until smooth. Refrigerate until ready to serve (see cooking tip).
6 CRAISINS® TOPPING Place Craisins®, lime juice, sugar and strawberries in a bowl and gently toss to combine. Set aside for 15 minutes to macerate. Add raspberries and gently toss to combine.
7 Place the vanilla yoghurt in a large bowl. Swirl through 1⁄3 cup coulis to create a rippled effect.
8 To serve, place berry topping, extra coulis, mango, passionfruit, pistachios, coconut flakes and mint in separate bowls. Fill pavlovas with yoghurt mixture and arrange on a large serving platter with toppings.
COOKING TIP: This recipe makes extra coulis than required. Store in the fridge for up to 1 week. Serve over ice-cream or drizzle over yoghurt and summer fruit for a quick dessert.