N e i l P e r r y ' s
r e d b e r r y p a v l o v a
Laden with summer berries and crunchy pistachio praline, this pav is hard to beat. Short on time? Buy the base, the cream and the berries in store at David Jones.
- 315g egg white (8-10 eggs)
- Pinch of table salt
- 525g caster sugar
- 3 tsp cornflour
- 1 ½ tsp vanilla extract
- 2 tsp white vinegar
- 500ml (2 cups) pouring cream
- 40g (¼ cup) icing sugar
- Fresh raspberries + chopped fresh strawberries, to serve
For pistachio praline:
- 440g (2 cups) white sugar
- 70g (½ cup) Pariya Slivered Pistachios
For Raspberry coulis:
- 150g fresh or frozen raspberries
- 1 tbsp icing sugar
To make the pistachio praline:
- Put sugar and 1 cup of water in a large saucepan over medium heat and stir until sugar dissolves.
- Turn heat to high and simmer for 8-10 minutes or until golden.
- Place pistachios on a baking tray lined with baking paper. Pour toffee mixture over nuts to cover. Allow to cool then chop into small chunks for sprinkling.
To make the pavlova:
- Preheat oven 150°C.
- Put egg whites and salt in the bowl of an electric mixer and beat on medium for 2-3 minutes or until soft peaks form.
- Add 175g sugar. Whisk until peaks are firmer but not stiff. Gradually add remaining sugar. Increase to high and whisk for another 1-2 minutes or until stiff peaks form.
- Fold through cornflour, vanilla and vinegar by hand.
- Spoon meringue onto a baking tray lined with non-stick baking paper. Shape into a large round with a palette knife.
- Place into the oven and reduce the temperature to 120°C. Bake for 1 hour or until a firm crust forms.
- Turn oven off and allow to rest in oven for at least 2 hours.
To make the raspberry coulis:
- Blend raspberries and icing sugar in a blender until smooth.
- Push through a fine sieve to remove the seeds.
- Add 1-2 tbsp water to get a pouring consistency.
- Put cream and icing sugar in a bowl and whisk until soft peaks form.
- Spoon onto pavlova. Top with berries and coulis. Sprinkle with praline to serve.
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