Printer Friendly

BERRY PAVLOVA.

Serves 6 For the meringue: ? 4 egg whites ? 100g icing sugar ? 100g caster sugar ? Juice of half a lemon ? Berry cream: ? A handful of crushed fresh berries ? 200ml fresh double cream ? Tablespoon of sugar ? Splash of Creme de Cassis (optional) Garnish ? Fresh berries (or frozen) ? Stock syrup (equal ? amount sugar to water) ? Mint leaves.

Method Whisk egg white and icing sugar until stiff peaks are formed. Gradually add the caster sugar and lemon juice. The mixture needs to be stiff.

Meanwhile get a tray ready with greaseproof paper and spoon the mixture onto the tray, about the same size as the palm of your hand.

Cook in a preheated oven to 140[bar]C and bake for 1-1.5 hours. Turn off the oven and leave the meringue in the oven until it is cooked.

For the berry cream Whisk the cream to a stiff peak, add the berries, sugar and cassis. Fold together.

For the berry garnish: To make the stock syrup bring equal amounts of sugar and water to the boil, remove from heat and add the berries.

To serve Gently place the meringue on a plate, spoon the berry cream on top. Add a scoop of vanilla ice cream. Garnish with the berry syrup, and fresh mint leaves.

Sprinkle with icing sugar.

FOR MORE RESTAURANT REVIEWS GO TO WalesOnline.co.uk /food
COPYRIGHT 2011 MGN Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2011 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Features
Publication:Wales On Sunday (Cardiff, Wales)
Date:Nov 20, 2011
Words:225
Previous Article:WELSH RIB OF BEEF WITH BEARNAISE SAUCE.
Next Article:Sunsets inspire quayside gem.

Terms of use | Privacy policy | Copyright © 2019 Farlex, Inc. | Feedback | For webmasters