Brown Sugar Pavlovas Recipe
Summary
Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupEveryday
Ingredients
| Egg whites | 2 Large | |
| Cornstarch | 1 Teaspoon | |
| Raspberry vinegar | 1 Teaspoon | |
| 100 g/3 1/2 oz light muscovado sugar, crushed free of lumps | ||
| 2 tbsp redcurrant jelly | ||
| 2 tbsp unsweetened orange juice | ||
| Natural yogurt | 150 Milliliter | |
| 175 g/6 oz raspberries, thawed if frozen | ||
Directions
GETTING READY
1)Preheat oven to 300 degrees F or 150 degrees C or Gas Mark 2.
2)Lay baking sheets along with baking parchment.
MAKING
3)In a clean, grease-free bowl, whisk egg whites until peaks appear.
4)Fold in vinegar and cornflour.
5)Add sugar gradually and mix well until a thick consistence is achieved. The mixture should be glossy now.
6)Make 4 portions of the mixture and spoon each onto a separate baking sheet. Spread each into a round of 4 inch in size.
7)Bake at 300 degrees F for 40 to 45 minutes until crisp and brown. Cool.
FINALIZING
8)In a small pan, heat together redcurrant jelly and orange juice. Stir until the jelly melts and then cool for 10 minutes.
9)Use a palette knife and gently ease the pavolvas from baking sheets onto serving plate.
SERVING
10)Top the pavlovas with fromage frais and raspberries. Glaze with redcurrant jelly mixture and serve.
1)Preheat oven to 300 degrees F or 150 degrees C or Gas Mark 2.
2)Lay baking sheets along with baking parchment.
MAKING
3)In a clean, grease-free bowl, whisk egg whites until peaks appear.
4)Fold in vinegar and cornflour.
5)Add sugar gradually and mix well until a thick consistence is achieved. The mixture should be glossy now.
6)Make 4 portions of the mixture and spoon each onto a separate baking sheet. Spread each into a round of 4 inch in size.
7)Bake at 300 degrees F for 40 to 45 minutes until crisp and brown. Cool.
FINALIZING
8)In a small pan, heat together redcurrant jelly and orange juice. Stir until the jelly melts and then cool for 10 minutes.
9)Use a palette knife and gently ease the pavolvas from baking sheets onto serving plate.
SERVING
10)Top the pavlovas with fromage frais and raspberries. Glaze with redcurrant jelly mixture and serve.
Chef
