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)
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)