Mini vanilla Pavlovas with honey roast peach, nectarine and passionfruit
By Heather Kaniuk
3 h
8 raciones
Difficulty:
Fácil
Ingredients
-Vanilla Pavlovas
270g sugar
180g egg whites
5g crème of tartar
30g cornflour
5g white/cider vinegar
1 vanilla pod
scraped
-Coconut cream
150g coconut yoghurt
150g double cream
-Honey poached peaches
4 peaches
1 Tbsp honey
1 cup water
1 used vanilla pod
-Garnish
Fresh nectarines
Passionfruit
Lime zest
Vanilla Pavlovas
1. Place the egg whites and crème of tartar into the bowl of a Kitchen Aid or electric whisk. Whisk of a medium speed until frothy, then slowly add the sugar little by little.
2. Continue to whisk until a thick, glossy meringue has formed.
3. Fold in the cornflour, vanilla and vinegar by hand.
4. Line a tray with baking paper. Pipe meringue into rounds, approx. 10cm in diameter. Use the back of a spoon to smooth off the meringue.
5. Bake in the convection oven at 110deg for 1 hour, then turn the oven off and allow to cool in oven at least 1 hour or until cooled.
Coconut Cream
1. Whisk the cream until whipped. Fold into the yoghurt.
Honey Poached Peaches
1. Cut the peaches in half and remove the stone.
2. Place the honey in a saucepan, and heat on high until the honey starts to caramelise and darken.
3. Carefully add the water, vanilla and peaches.
4. Poach gently for 4-5 minutes or until just tender. Remove the peaches and allow to cool.
5. Continue to cook the liquid until a thick syrup forms.
Assembly:
1. Spoon the coconut crème onto the pavlovas, then garnish with sliced poached peaches, nectarines, passionfruit and lime zest. Lastly, drizzle on the syrup.
Heather Kaniuk
Bergner,s core values of innovation and teamwork mirror my own, and the quality and craftsmanships of their kitchen utensils ensures I can produce seamless patisserie time and time again.
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