Page 46 - Fresh Magazine

gluten free

Tutti frutti mini pavlovas

MAKES 6 TO 8

4 egg whites, at room temperature FOR THE CHANTILLY CREAM
225g caster sugar 250ml single cream
1½ teaspoons gluten-free 1 dessertspoon icing sugar
cornflour ½ teaspoon vanilla essence
1½ teaspoons white wine vinegar
FOR THE FILLING
FOR THE BERRY SYRUP passion fruit, seeds scooped out
115g caster sugar fresh pineapple
1 lime, juice only fresh mango
1 tablespoon honey kiwi fruit
200g blackberries, redcurrants or fresh blackberries
raspberries tiny fresh mint leaves

Preheat the oven to 100°C/gas Put the cornflour and vinegar in
mark ¼. Line a large baking sheet a small bowl and mix to a paste.
with non-stick baking paper. Add to the egg whites and mix
It’s very important that you use a well to fully combine.
spotlessly clean, grease-free bowl Place a drop of the meringue on
to whisk the egg whites, as you the reverse side of the corners
won’t achieve the volume you of the baking paper to hold it in
want if there’s any trace of grease place. Alternatively, you could use
in the mixture. Eggs at room a silicone baking mat. Put 6 to 8
temperature ensure good volume separate dollops of the meringue
too. Clean your whisk attachment mixture onto the lined sheet.
and bowl with boiling water before Make a slight hollow in the centre
use. Use kitchen paper to wipe of each one using the back of the Roast spiced pineapple
everything dry. spoon. This will hold the whipped with caramel rum sauce
In a food mixer fitted with the cream and fruit when baked.
balloon attachment, whisk the egg Bake in the oven for 80 minutes. SERVES 4
whites until they maintain soft Leave the pavlovas in the oven,
peaks. Gradually add the caster but turn the oven off and leave 1 ripe pineapple, left Chantilly cream, to serve,
sugar, spoon by spoon, mixing the door open to allow the nests whole, peeled and eyes see recipe for the
well after each addition. Once all to dry out and cool completely. removed pavlovas
the sugar has been added, run Meanwhile, to make the berry 16 whole cloves
the mixer on high speed for 3 to syrup, combine the sugar, lime 150g dark muscovado FOR THE CARAMEL RUM
4 minutes. The biggest mistake juice and honey in a small sugar SAUCE
people make is not mixing it saucepan set over a medium 1 teaspoon mixture of 100g butter
enough, which means the pavlova heat and stir until the sugar has ground black pepper, 100g dark muscovado
won’t hold its shape. ground ginger and sugar
dissolved. Bring to the boil, then freshly grated nutmeg 200ml double cream
add the berries and cook at a 50g butter, softened 25ml white rum
rapid boil for 1 minute. Remove
from the heat and cool slightly. Preheat the oven to 180°C/gas mark 4.
Transfer to a food processor and
blend until smooth, then strain Stud the pineapple with the cloves. Put the sugar on a
through a fine-mesh sieve. This plate, then roll the pineapple in the sugar until it’s coated
will keep for several days in an all over.
airtight container in the fridge. Put the pineapple in a large roasting tin. Dot it with pieces
of the butter and roast in the oven for 35 to 40 minutes,
For the Chantilly cream, put all the basting every 8 to 10 minutes, until sticky and golden.
ingredients in a bowl and whisk
together until soft peaks form. Meanwhile, to make the caramel rum sauce, put the butter
and sugar in a heavy-bottomed saucepan and cook over
Chop the fruit into pieces about a medium heat for 5 minutes. Remove from the heat and
the size of a blackberry.
add the cream, then return to the heat and allow to reduce
To serve, spoon some of the for a couple of minutes, until the sauce is thick and creamy.
Chantilly cream into the hollow of Remove from the heat, then stir in the rum.
each pavlova, then top with the When the pineapple is done, remove it from the tin and
fresh fruit. Drizzle the berry syrup allow to cool slightly. When it’s cool enough to handle,
over the pavlovas and scatter over cut the pineapple into quarters, remove the core and cut
the fresh mint just before serving.
into slices. Serve with the caramel rum sauce and Chantilly
cream on the side.
44 | FRESH AUTUMN 2017

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