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PAVLOVA WITH POMEGRANATE AND BERRY COULIS

PAVLOVA WITH POMEGRANATE AND BERRY COULIS

6 egg whites (have at room temperature)
1 cup caster sugar
1 tsp white vinegar

120g pomegranate paste
1 cup fresh raspberries
1 tbsp brandy

300ml cream, whipped
1 tsp brandy
1 tbsp sugar

Toasted coconut threads
Fresh raspberries

Pre-heat oven to 110C and line a tray with baking paper. In a large bowl beat the egg whites until soft peaks form. Continue beating while adding the sugar a little at a time and beating until the sugar has dissolved. Add the vinegar.

Spoon the mixture onto the prepared tray and bake for approx 1 1/2 hours until crisp. Leave to cool in the oven for another 30 minutes.

While the pavlova is cooking place the pomegranate paste, fresh raspberries and brandy in a medium saucepan and bring to a gentle boil. Reduce until the mixture is syrupy in texture.

Whip the cream and add the vanilla extract and brandy.

When the pavlova is cool, put on a serving plate, swirl over the cream then drizzle over the berry coulis, followed by lashings of fresh berries. Sprinkle with toasted coconut and let everyone enjoy!  (Serves 8)

 

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