Warm Pavlovas with Berry Compote Recipe Berry compote can be made a day ahead and served cold, or reheated to serve warm with paviovas. Paviovas must be made close to serving as they will deflate.
Serves: 6
Ingredients:
3 egg whites
2 cups (320g) icing
sugar mixture
1/2 cup (125ml)
boiling water
300ml thickened cream, whipped berry compote
1/2 cup (125m1) raspberry
cranberry fruit drink
1 tablespoon lemon juice
¼ cup (55g) caster sugar
1 tablespoon cornflour
1 tablespoon water
500g frozen mixed berries
Method:
Place oven rack n lowest shelf. Preheat oven to moderate. Une large oven tray with baking paper.
Beat egg whites, icing sugar arid the water in small bowl with electric mixer about 8 minutes or until firm peaks form.
Using a large metal spoon, drop six equal portions of mixture onto prepared tray.
Bake on the lowest shelf in moderate oven about 25 minutes or until pavlovas are firm to touch.
Serve paviovas immediately, topped with warm berry compote and whipped cream.
Berry compote:
Combine fruit drink, juice and sugar in medium saucepan; stir over heat, without boiling, until sugar is completely dissolved.
Blend cornflour and water to a smooth paste, add to saucepan; stir over heat until mixture boils and thickens. Stir in mixed bernes.
 |
| Warm Pavlovas with Berry Compote Recipe |
