Firstly, I've got some news. My first article has been published in the Suffolk Magazine : http://edition.pagesuite-professional.co.uk/launch.aspx?referral=other&pnum=&refresh=X0q8mF31N40f&EID=181e28e8-940b-446d-8b4a-5ccb33c02f2b&skip= (just type 135 into the page number bow at the top to get to my article)
Secondly, a recipe!
Secondly, a recipe!
Mango and Passion Fruit Pavlova
Juice of half a lime
Pre-heat an oven to 150'c/ Gas 2. Place the egg whites in a mixing bowl and beat with an electric mixer until they form soft peaks. Add the sugar a few spoonfuls at a time and whisk vigorously to incorporate so the sugar has dissolved. When all the sugar has been added the meringue should stand in very firm, shiny peaks. Sprinkle over the cornflour and stir in with the vinegar. Line a baking tray with greasproof paper and spoon the meringue onto it to form a circle approximately 25cm in diameter. Using a fork, peak the sides of the pavlova so it forms a dip in which to hold the filling. Place in the oven for 30 minutes so a crust forms on the outside. When cooked, turn off the oven and open the door slightly. When the oven is completely cool, remove the pavlova and peel off the paper. Gently whip the cream and spoon into the cold pavlova. Slice the mangoes and mix with the lime juice and the seeds of the passion fruits. Pile this on top of the cream and serve.
An all round great dessert and a very popular one. Layers of soft, chewy meringue, lightly whipped cream and tropical fruit, Pavlova's are very simple to make and very rewarding to eat.
Ingredients-
4 Egg Whites
320g Caster Sugar
1tsp Cornflour
1tsp White Wine Vinegar
For the filling-
300ml Double Cream
2 Mangoes
3 Passion FruitJuice of half a lime
Pre-heat an oven to 150'c/ Gas 2. Place the egg whites in a mixing bowl and beat with an electric mixer until they form soft peaks. Add the sugar a few spoonfuls at a time and whisk vigorously to incorporate so the sugar has dissolved. When all the sugar has been added the meringue should stand in very firm, shiny peaks. Sprinkle over the cornflour and stir in with the vinegar. Line a baking tray with greasproof paper and spoon the meringue onto it to form a circle approximately 25cm in diameter. Using a fork, peak the sides of the pavlova so it forms a dip in which to hold the filling. Place in the oven for 30 minutes so a crust forms on the outside. When cooked, turn off the oven and open the door slightly. When the oven is completely cool, remove the pavlova and peel off the paper. Gently whip the cream and spoon into the cold pavlova. Slice the mangoes and mix with the lime juice and the seeds of the passion fruits. Pile this on top of the cream and serve.
