Rum Infused Tropical Pavlova: Difference between revisions
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The perfect merging of [[Cuban]] and English [[Desserts|desserts]] | |||
===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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| 1 jigger [[Rum|rum]] | | 1 jigger [[Rum|rum]] | ||
}} | }} | ||
===[[Mise en place]]=== | |||
Preheat the oven to 150° C (300° F - gas 2), [fan oven 130° C & reduce cooking time by 10 mins per hour] | |||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
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| Whisk [[Eggs|eggs]] until frothy and start adding 1 tablespoon at a time as you continue to whisk. | | Whisk [[Eggs|eggs]] until frothy and start adding 1 tablespoon at a time as you continue to whisk. | ||
| Add [[Corn flour|corn flour]], [[Vinegar|vinegar]] and essence and keep whisking until stiff peaks form. | | Add [[Corn flour|corn flour]], [[Vinegar|vinegar]] and essence and keep whisking until stiff peaks form. | ||
| | | Fold merengue onto [[Parchment paper|parchment paper]] on a [[Baking sheet|baking sheet]] | ||
| Form into circle or [[Heart|heart]] and create a well in the centre. | |||
| | | Cook in [[Oven|oven]] for one hour, turn off [[Oven|oven]] and let it cool in the oven | ||
| | |||
| Heat [[Guava paste|guava paste]] under low flame. Add [[Strawberries|strawberries]], [[Guava|guava]] and [[Raisins|raisins]] and keep stirring until cooked. | | Heat [[Guava paste|guava paste]] under low flame. Add [[Strawberries|strawberries]], [[Guava|guava]] and [[Raisins|raisins]] and keep stirring until cooked. | ||
| Remove from heat and add [[Rum|rum]]....Pour over pavlova. | | Remove from heat and add [[Rum|rum]]....Pour over pavlova. | ||
}} | }} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Cuban recipes]] | [[Category:Cuban recipes]] |
Revision as of 07:44, 10 August 2014
Rum Infused Tropical Pavlova | |
---|---|
Servings: | Serves 4 |
Ready in: | 1 hour, 36 minutes |
Prep. time: | 18 minutes |
Cook time: | 1 hour, 18 minutes |
Difficulty: | |
The perfect merging of Cuban and English desserts
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 egg whites
- 1 teaspoon corn flour
- 1 teaspoon white wine vinegar
- 1 teaspoon pistachio essence
- 1 cup sugar
- ½ cup guava paste
- 1 cup cut strawberries
- 1 guava, chopped
- handful of raisins
- 1 jigger rum
Mise en place
Preheat the oven to 150° C (300° F - gas 2), [fan oven 130° C & reduce cooking time by 10 mins per hour]
Method
- Whisk eggs until frothy and start adding 1 tablespoon at a time as you continue to whisk.
- Add corn flour, vinegar and essence and keep whisking until stiff peaks form.
- Fold merengue onto parchment paper on a baking sheet
- Form into circle or heart and create a well in the centre.
- Cook in oven for one hour, turn off oven and let it cool in the oven
- Heat guava paste under low flame. Add strawberries, guava and raisins and keep stirring until cooked.
- Remove from heat and add rum....Pour over pavlova.
Recipe source
This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.