M in i-pavlov as with white choco­late mousse & berry coulis

Essentials (South Africa) - - FOOD -

Makes 30-40 meringues Ready in 1 hr 5 min

1 egg white

250g cas­tor sugar

2 tsp white-wine or ap­ple-cider vine­gar

2 tbsp boil­ing water

1 tsp vanilla essence

2 tsp bak­ing pow­der

For the white choco­late mousse and berry coulis fill­ing

100g white choco­late

1 tbsp milk

150ml dou­ble-thick cream

1 cup frozen mixed berries, de­frosted Fresh berries for serv­ing

1 Heat the oven to 120°C and line two bak­ing trays with bak­ing pa­per. Beat the egg white with an elec­tric mixer for 2-3 min un­til peaks form, and then grad­u­ally add the sugar, beat­ing all the while. While still beat­ing, add the re­main­ing in­gre­di­ents one at a time, ex­cept the bak­ing pow­der.

2 Beat well for a fur­ther 10 min un­til stiff and glossy white, then gen­tly fold in the bak­ing pow­der with a fork.

3 Spoon tea­spoon-sized dol­lops of the meringue mix­ture onto the lined bak­ing trays, each about 2cm apart. Us­ing the back of a tea­spoon, make a small ‘crater’ in the mid­dle of each meringue, which will be for the fill­ing at a later stage. Have a cup of hot water handy to dip the spoon into be­tween each one so that you have a clean spoon for each meringue.

4 Bake for 45-50 min and then switch off the oven, but leave the meringues in un­til cold.

5 To make the mousse, slowly melt the choco­late with the milk in a small saucepan, whisk un­til smooth, then leave to cool. Whip the cream and fold into the choco­late mix­ture. Re­frig­er­ate un­til ready to serve. For the berry coulis, blend the de­frosted berries in a food pro­ces­sor.

6 Just be­fore serv­ing, fill each pavlova case with about 1 heaped tsp mousse, driz­zle over 1 tbsp berry coulis and gar­nish with a fresh berries. It’s im­por­tant to only fill the pavlova cases just be­fore eating, oth­er­wise they'll be soggy.

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