photos: 22/12/15
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| Spiced Mini-Pavlovas: lower-sugar (the mini pavlovas are pale brown because of the spices & vanilla) |
Pavlovas are a perfect dessert - snowy, puffy, crisp on the outside, soft and light inside. They perfectly use up any egg whites accumulated from yolk-enriching custards and creamy bread puddings.
67 doesn't know why people don't make their own pavlovas more often; they're not difficult and they're such showstoppers. And they are nothing like shop bought meringues!
67's recipe was inspired by super-chef Angela Hartnett and was developed to reduce sugar. The Blogger reduced the amount of sugar by one-quarter but frankly, the mini-pavlovas didn't need even that much. If you're really sugar-phobic, take an extra 2 tablespoons of sugar off the recommended amount.
Yoghurt cream replaces the usual double cream and cuts fat. But if you want to push out the boat serve the pavlova with Yoghurt Cream with Candied Ginger. The recipe also reduces the cost of fresh berries by combining them with fresh oranges.
Owners of a stand-alone mixer or a electric hand whisk will find the recipe a breeze. Otherwise there's a heck of a lot of whisking by hand to do.
Ingred:
4 egg whites, pref stale, defrosted frozen or covered & left out overnight
150 gms/5.3 oz sugar (67 used mostly white with a bit of brown but all white is fine)
2/3 tsp cornflour
2/3 tsp white wine vinegar
1/4 tsp allspice
1/4 tsp cinnamon
2/3 tsp vanilla extract
Filling
zest & fruit of 2-3 oranges
50-75gm/1.7-2 3/4oz each raspberries & blueberries (and/or others)
1-2 tbsp black molasses sugar
1/2-1 tbsp grated fresh ginger
2-3 tbsp syrup from a jar of candied ginger
Method:
:
Method:
- Line a baking tray with greaseproof paper
- Prepare a large, clean bowl by running a cut lemon over its inner surface to remove grease
- Add egg whites; whisk until soft peaks form when whisk is lifted (soft peak: the white rises, hesitates then falls back)
- Gradually add sugar, 1 dessert spoon at a time, whisking well after each addition. Test the mix; it should not be grainy with sugar. Once the sugar has been used up, the whites should be at the firm peak stage (firm peak: the white rises, curls & stays; if the bowl is upended the mix should stay in the bowl) Beat another 3-5 minutes until very glossy.
- Pre-heat oven to 125C/250 f/gas 1/2
- Using a spatula, fold in cornflour and vinegar (fold: use the spatula to cut down the middle of the mix, bring it up again, turning the bowl clockwise as you go - you're mixing the ingreds without losing the air)
- Fold in spices and vanilla extract
- Using a tablespoon, make six nest shapes on the baking tray; they'll be the size of a fist; use a teaspoon and knife to build up sides in pretty shapes
- Place in the oven for 10 mins
- Reduce heat to 100c/200f/gas 1/4 and bake for 1 hour
- Turn off oven, leave the oven door open a crack (insert a piece of cardboard) and leave to cool overnight
- Zest 2-3 oranges; set aside
- Top, tail, peel and segment 2-3 oranges;catching the juice; halve segments
- Add to 50-75 gms each of raspberries & blueberries; combine
- Sprinkle over orange zest, 1-2 tbsp black/molasses sugar, 1/2-1 tbsp fresh grated ginger and 2-3 tbsp syrup from a jar of candied ginger.
- Spoon over mini-pavlovas and serve with yoghurt cream on the side (see intro above)
Tips:
- Leftovers will keep for weeks if stored in a cool, dry environment
- Leftovers can be crushed and made into Eton-style Mess with layers of crushed mini-pavs, oranges & berries and yoghurt cream.
- These can also be shaped into swirly pyramids
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Also How to...Host the Festive Season Healthily & Affordably
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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