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)

 

back to all RECIPES