Mini pavlovas

ANNIE White of ParisiAnn Patisserie in West St said these delectable treats have been walking out the door.

Pavlova base

8 large egg whites

1 pinch of salt

500 grams of castor sugar 2 tsp cornflour

1 tsp vanilla essence

2 tsp white vinegar

Method

Preheat oven to 180 degrees, line a baking tray with greaseproof paper. Draw 8 circles 6cm in diameter.

Ensure your mixing bowl is clean and dry.

Mix egg whites and salt on high until peaks start to form, slowly add in the sugar. Continue process until mixture is glossy and stiff.

Pipe in clockwise motion until the desired height of the base or spoon mixture within the pre-drawn circles.

Place in oven and reduce the temperature to 150°c – cook for 30 minutes, turn off oven and let sit for 30 minutes.

Cool and store in an air tight container.

Chantilly Creme

1 cup of cream

100g of pure icing sugar 1 tsp of vanilla bean paste

Method

Place cream, sugar and vanilla into a bowl and whisk until firm. Place in star nozzled piping bag and set aside.

Berry Coulis

1 cup of mixed berries 75g castor sugar 50ml water

1 tsp of fresh lemon juice 1 tsp of vanilla

Method

Place berries, sugar, water, vanilla and lemon juice into a pot, cook on a medium heat until mixture is looking thickened and reduced.

With a stick blender, blitz the berries until smooth and strain mix to remove seeds. Store in a squeeze bottle.

White Chocolate Chard

Melt one block of good quality cooking chocolate over a double boiler. Take a dessert spoon of the chocolate, make a dollop action then spread across greaseproof paper on a baking tray. Allow to cool.

You’re now ready to assemble these beauties!