Mini pavlovas
A recipe from sarahdall.co.zaSunday 12th February 2012, Dinner for 15
Requirements: A local braai
Menu
Aubergine and mint bruschetta
Fig and Parma ham tarts
Fillet
Prawns
Lentil, roasted tomato, avocado and fig salad
Butternut, beetroot, rocket and Danish feta salad
Roasted baby potatoes, asparagus and green bean salad
Summer berry pavlovas
Summer Berry Pavlovas
Makes 10 individual pavlovas
- 4 egg whites
- 240g castor sugar
- pinch of salt
- 2.5ml NoMU vanilla paste
- 250ml milk
- seeds from half a vanilla pod
- 3 egg yolks
- 50g castor sugar
- 15g cornflour
- 100ml whipping cream
- summer berries and mint
To make the custard, scald the milk and vanilla. Strain into a bowl. Whisk the egg yolks, sugar and cornflour together. Add a little of the milk mixture and whisk well. Slowly add the remaining mixture. Return to the heat and bring to the boil, whisking all the time until a thick custard has formed. Remove from the heat and transfer to a glass bowl. Cover the surface of the custard with plastic wrap.
Whip the cream and fold into the cooled custard. Spoon the custard into the meringue nests and top with summer berries and mint. Serve immediately!
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