Stewed Apple Pavlova with Raspberry Sauce.
On the hottest September day on record, this crunchy yet gooey pavlova provides a welcome relief. The sweet meringue is piled high with delicious cooling cream, which contrasts perfectly with the sharp stewed apples. The raspberry sauce is visually beautiful as well as theatrical.
Equipment:
Baking tray lined with baking paper.
Oven 150c fan forced.
Use an electric mixer, beat,
-8 egg whites, until soft peaks form, add
-a tablespoon of sugar at a time, leaving the beaters running (you'll need 400g)
You should be able to turn the bowl upside down when the egg white mixture is ready.
Spoon onto the prepared tray, shape into a rough 20cm disc.
Bake around 1hrs 10 minutes. The Pavlova should be dry to the touch.
Leave the Pavlova to cool completely in the oven.
For the cream filling.
Use an electric mixer, to beat,
-2tbsp icing sugar,
-1tsp vanilla bean paste,
-300ml double cream,
-250g mascarpone cheese.
Beat until the cream just holds its shape.
Refrigerate until needed.
For the stewed apples.
In a large saucepan, with 2tbsp of butter, fry
-600g sliced Bramley apples, with
-100g caster sugar,
-1tsp vanilla bean paste,
-pinch of salt.
Cook, stirring occasionally until the fruits have broken down.
Leave to cool completely.
For the raspberry sauce.
In a large saucepan, put in
-300g frozen raspberries,
-2tbsp caster sugar,
-2tbsp water.
Leave to cook, stirring occasionally, on low- medium heat until softened,
Stir through,
-1tsp arrowroot mixed with a tbsp of water.
Stir well.
Pass through a sieve.
Leave to cool completely.
To assemble.
Place the pavlova onto a serving platter.
Spoon on the cream.
Top with the stewed apples.
Drizzle over raspberry sauce.
Serve immediately.
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