Apologies for missing in action and no new recipes for such a long time! However I have still been working hard to come up with new ideas so many more to come once more - Enjoy!!
I came up with the idea for this recipe when I was creating a Moroccan themed dinner party and needed something to finish the night with a bang!! We were heading into Autumn and the usual pavlova did not feel right for the that time of year. Then I saw the rose water in the cupboard and got inspired!!
Pavlova
* 4 egg whites
* pinch of salt
* 250g castor sugar
* 2 teaspoons of cornflour
* 1 teaspoon of white wine vinegar
* 1/2 teaspoon vanilla essence
* 1/2 teaspoon of rose water
* 1 teaspoon of pink food dye (optional)
Topping
* 400ml of double/whipping cream
* 1 teaspoon of vanilla paste
* 50g of castor sugar
* a couple of punnets of strawberries (deheaded and cut up into bite size bits)
* the seeds of 1 pomegranate
* a large handful of roasted coconut flakes
* gold leaf or silver ball balls (if you really want to push the boat out!)
- Pre-heat oven to 150 degrees
- Prepare a flat baking tray with baking paper and if you need the help draw on a circle of about 20cm radius as a guide.
- Beat egg white and salt until satiny peaks form, then beat in sugar a 3rd at a time until mixture is stiff and shiny.
- Sprinkle in cornflour, vinegar, vanilla, rose water and food dye if using, then lightly fold into the egg whites.
- Spead the egg mixture onto baking paper within your circle then smooth the tops and sides. - Place in oven for approx. 1 hour. If you are using a fan forced oven I would turn the temparture down after about 15mins to about 120 degrees as you want the middle of the pavlova to stay nice and mashmallowy. Also check on a pavlova at about 45mins as depending on your oven you may feel it is ready. When ready it should be lightly browned up still a little bit wobbly!
- Once cooked whip your cream, sugar and vanilla until firm.
- Decorate with the strawberries followed by pomegranate seeds then coconut flakes and gold/silver.
Tip: if strawberries are not in season sift some icing sugar over them a couple of hours before to sweeten them up! Happy eating!!
I came up with the idea for this recipe when I was creating a Moroccan themed dinner party and needed something to finish the night with a bang!! We were heading into Autumn and the usual pavlova did not feel right for the that time of year. Then I saw the rose water in the cupboard and got inspired!!
Pavlova
* 4 egg whites
* pinch of salt
* 250g castor sugar
* 2 teaspoons of cornflour
* 1 teaspoon of white wine vinegar
* 1/2 teaspoon vanilla essence
* 1/2 teaspoon of rose water
* 1 teaspoon of pink food dye (optional)
Topping
* 400ml of double/whipping cream
* 1 teaspoon of vanilla paste
* 50g of castor sugar
* a couple of punnets of strawberries (deheaded and cut up into bite size bits)
* the seeds of 1 pomegranate
* a large handful of roasted coconut flakes
* gold leaf or silver ball balls (if you really want to push the boat out!)
- Pre-heat oven to 150 degrees
- Prepare a flat baking tray with baking paper and if you need the help draw on a circle of about 20cm radius as a guide.
- Beat egg white and salt until satiny peaks form, then beat in sugar a 3rd at a time until mixture is stiff and shiny.
- Sprinkle in cornflour, vinegar, vanilla, rose water and food dye if using, then lightly fold into the egg whites.
- Spead the egg mixture onto baking paper within your circle then smooth the tops and sides. - Place in oven for approx. 1 hour. If you are using a fan forced oven I would turn the temparture down after about 15mins to about 120 degrees as you want the middle of the pavlova to stay nice and mashmallowy. Also check on a pavlova at about 45mins as depending on your oven you may feel it is ready. When ready it should be lightly browned up still a little bit wobbly!
- Once cooked whip your cream, sugar and vanilla until firm.
- Decorate with the strawberries followed by pomegranate seeds then coconut flakes and gold/silver.
Tip: if strawberries are not in season sift some icing sugar over them a couple of hours before to sweeten them up! Happy eating!!
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