| Ingredients: | |
| 6 | egg whites |
| 80g | sugar |
| 40ml | hot water |
| 2ml | vanilla essence |
| 2ml | champagne vinegar |
| Compote | |
| 100g | frozen blackberries |
| 50g | fresh blueberries |
| 50g | fresh raspberries |
| 50g | strawberries |
| 50g | fresh plums |
| 100ml | raspberry puree |
| 200ml | stock syrup |
| 200ml | double cream |
| Garnish | |
| 50g | mango |
| 50g | kiwi fruit |
| 10g | icing sugar |
Method:
Pavlova
Whisk egg whites and sugar for 1 minute.
Dissolve vanilla and champagne vinegar in the water. Add to the egg white and
continue to whisk for a further 9 minutes. (The water must be at a running boil).
Spoon onto trays of grease proof paper. Bake in the oven at 275 º F for
approximately 1 hour.
Compote
Bring stock syrup to a boil and add raspberry puree to it, then add to the fruit
mixture and allow it to cool.
Whip cream until thick, but do not over whip.
Assembly
Place pavlova on a plate, put a spoon full of cream on top of it and garnish
with 2 slices of mango and kiwi.
Put one I spoon of compote on top of the cream and sprinkle with icing sugar.