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SWEET TREATS K
If you can’t indulge your sweet tooth at Christmas, when can you? Try your hand at one of these tempting desserts and win over your party guests...
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WINTER FRUIT & NUT PAVLOVA
Meringue is a great Christmas dessert stand by. Mix up and use roasted fruit or use pre-made caramel sauce instead of chestnut puree if you fancy.
SERVES 6-8
6 large egg whites 300g caster sugar Pinch sea salt 1 tsp vanilla extract 2 tbsp icing sugar 50g pecans
300ml double cream 1 tsp vanilla bean paste 4 fi gs
200g mixed berries (red currants, raspberries)
1 clementine or tangerine, peeled into segments 4 tbsp sweetened chestnut puree Ground cinnamon
1 Pre-heat the oven to 120C. Line a baking sheet with greaseproof paper and draw a 30cm circle on it as a template.
2 Place the egg whites in a large, spotlessly clean mixing bowl and whisk with a handheld or freestanding electric mixer until stiff peaks have formed. Add the caster sugar a spoonful at a time, whisking the whole time then add the sea salt and vanilla extract. Continue to whisk for around 8 mins or until all the sugar has dissolved and the mixture is smooth. To test this, take a pinch of mixture between your fi nger and thumb and rub together - if it’s a little gritty continue mixing.
3 Spoon the mixture onto the lined baking sheet using the back of the spoon to create peaks. Place the pavlova in the oven for around 1 hour and 20 mins or until set a crisp. Once baked, switch off the oven and allow the oven to cool down completely. Once cooled you can keep the pavlova in an airtight box for around 3 days in a cool dark place.
4 About 30 mins before you’re ready to serve remove the pavlova from the oven and preheat to 200C/gas 6.
5 Line a small roasting tin or baking sheet with grease proof paper. Rinse the pecans under cold water in a sieve and tip into
a roasting tin whilst wet, sprinkle over 1 tbsp icing sugar, toss together and bake in the oven for around 15 mins until toasted and crunchy.
6 Meanwhile pour the cream into a large mixing bowl with the remaining 1 tbsp icing sugar and vanilla bean paste. Whisk to soft peaks and place to one side.
7 Wash fruits and quarter the fi gs. Place the pavlova on a serving plate or board and spoon over the cream, spoon the chestnut puree on top and arrange over the fruit. Scatter over the caramelised pecans and dust over a little ground cinnamon.
www.clarencecourt.co.uk FOODLOVERMAGAZINE.COM | 37
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