Pom-pom pavlo­vas

Takes 2hrs, plus cool­ing Makes 16

Ideal Home (UK) - - Simple Pleasures -

IN­GRE­DI­ENTS

● 2 EGG WHITES

● 100G CASTER SUGAR

● 1TSP VANILLA BEAN PASTE (OR EX­TRACT)

● 1TSP WHITE WINE VINE­GAR

● 1TSP CORN­FLOUR

● 227G CLOT­TED CREAM ● 2 POMEGRANATES (SEEDS ONLY)

1 Pre­heat the oven to 110°C/90°C fan/gas ¼. Line a bak­ing sheet with bak­ing parch­ment.

2 Beat the egg whites in a bowl with an elec­tric whisk un­til peaks form. Beat in sugar, one dessert spoon at a time. Whisk well un­til mix­ture is thick and glossy. Add the vanilla and vine­gar and sift in corn­flour. Whisk lightly un­til in­gre­di­ents are com­bined.

3 Take 1 heaped tsp of the mix­ture and place on the pre­pared bak­ing sheet. Flat­ten and neaten the sides with the back of the spoon, make a small cav­ity in the cen­tre. Re­peat with the re­main­ing mix­ture. Bake the pavlo­vas for 1-1½hr or un­til cases are crisp. Leave to cool.

4 To serve, spoon clot­ted cream onto each mini pavlova and sprin­kle with the pomegranate seeds.

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