Pavlova
Posted on 26/10/2011

How many would it make: 12 portion

Ingredients list:


1 pkt (85 gm.) Vitarium Raspberry Jelly.
200 ml. boiling water.
2 large free range egg whites.
¾ cup castor sugar.
1 teaspoon vanilla extract.
1 teaspoon white vinegar.
300 ml. thickened cream for final assembly.
500 gm. Frozen mixed berries.






Method:


In a small heatproof bowl, add the boiling water to the jelly, stirring briskly until the jelly is dissolved. Pour the jelly into four individual ramekins so that each is filled to about ¾ cm from the base. Cool and place in the refrigerator to set.

Place the frozen berries and ¼ cup sugar in a medium saucepan. Bring to the boil over gentle heat and simmer for 3 minutes. Remove from heat, cool and place in the refrigerator.

Line two large baking trays with baking paper.

Pre-heat oven to 130 degrees C (conventional).

In a bowl, beat the egg whites until soft peaks form. Slowly add ½ cup sugar and continue beating until the sugar dissolves and the mixture has become thick and glossy. Add the vanilla extract and vinegar and beat to mix. Divide the mixture evenly to make 6 individual mounds on each of the two trays (totally 12 Pavlovas). Bake in the oven for 50 minutes to 1 hour. When cooked, the Pavlovas should be hard and sound hollow when tapped. Cool in the oven with the door ajar.

Place thickened cream in a bowl and whip until thick. Set aside about ¼ of the whipped cream to use in final assembly. Drain the liquid from the cold berries and add the berries to the remainder of the whipped cream, stirring lightly to partially mix. Place the Pavlovas on a serving platter and spoon the cream and berry mixture onto each of the 12 Pavlovas.

Remove the set jellies from the ramekins by loosening the sides with a knife (ie: there is no need to stand the ramekins in hot water) and invert onto a large plate. Cut shapes from the jellies, using small cookie cutters to achieve the theme desired (Christmas, Valentine’s Day, etc).

Pipe the remaining cream on top of the berry cream mixture, and add the jelly decorations to the Pavlovas, and as decorations on the serving platter.


Serve and enjoy.




Other tips:

The Pavlovas are best made on the day they are required, and the assembly is best done as late as practical before serving.