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Recipe : ***** Wattleseed pavlova

Wattleseed pavlova
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Course:
Dessert

Practical information

  • Prep time
    25 min
  • Cooking
    20 min
  • Ready in
    45 min
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

Recipe for 4 people
  • 7 egg whites
  • 1 teaspoon lemon juice
  • 1 tablespoon corn flour
  • 1¼ cups castor sugar
  • 300ml whipped cream
  • 2 tablespoons Wattleseed extract*
  • ½ cup crumbed Dick Smith Foods’ Bushfood Breakfast cereal or biscuit crumbs
  • strawberry jam
  • juice of 1 lemon
  • ¼ teaspoon Fruit Spice*
  • (* Can be found at: www.dining-downunder.com/shop/ )

  • Recipe preparation steps

  • 1
    Add the Wattleseed extract to the cream and whip this to stiff peaks; this can and is best done the day before to allow the full flavour to develop; taste and add more extract if you want a stronger flavour.
  • 2
    Whip the egg whites to soft peaks; add the sugar and lemon juice slowly until stiff peaks form.
  • 3
    Line a baking tray with baking paper to cover an area the width of the baking paper and 1¼ times the length.
  • 4
    Spread the pavlova mix over the baking paper in a rectangular shape to a depth of 2cm.
  • 5
    Bake at 150°C for 10 to 15 minutes or until firm and nearly touch dry but not browned; it should look like soft meringue at this stage.
  • 6
    Remove from the oven and slide it off the tray to stop it cooking on; sprinkle the top with the crumbed breakfast cereal evenly coating the surface.
  • 7
    Flip the meringue over, seasoned side down, onto a clean tea towel and remove the baking paper carefully; if it sticks, place a wet towel which has been heated in a microwave (or soaked with really hot water) on to the baking paper for 30 seconds; try peeling the paper away again and it should come away cleanly.
  • 8
    Spread the Wattle cream evenly over the meringue to a thickness of around 1cm or ½ an inch.
  • 9
    Roll up the pavlova using the long edge of the towel; cut the ends on an angle (good cooks will selflessly taste-test the trimmings).
  • 10
    Before removing the towel completely, lift the pavlova onto a platter and roll the pavlova off the towel.
  • 11
    Styling : Serve with a sour fruit coulis, for example, a berry jam mixed with enough lemon juice to taste tart and to pour like a thick sauce. I’d add a pinch of Fruit Spice to this sauce as well to enhance the fruitiness.
  • Ready !