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Post by SeaDragon on Dec 5, 2017 18:39:51 GMT 10
Muffin Tin Mini Pavlovas Recipe by Mark Naoum, ABC Radio, Thursday 12 January 2006
DIFFICULTY Low SERVES 6
A variation on the world famous dessert invented by Bert Sachs in Perth to honour the great ballerina.
Ingredients:
Pavlova: 6 egg whites Pinch of cream of tartar Few drops vanilla extract 1 cup caster sugar 1 tsp cornflour 1 tsp vinegar
Topping: 3-4 peaches 3 passionfruit 300ml whipping cream Caster sugar Icing sugar
Method: Set oven to 200°C, then...
Whip egg whites and cream of tartar to form stiff peaks.
Keep beating and gradually add vanilla and caster sugar, beating well after each addition then fold in the cornflour and vinegar.
Drop oven temperature to 120°C, divide mixture six ways into muffin trays lined with baking paper.
Bake for about 90 minutes or until you have firm cream coloured peaks.
When ready to serve, whip the cream sweetening it as is required.
Slice the peaches, top each pavlova with cream, and divide up the topping of peaches.
Scoop pulp of half a passionfruit on each.
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