Ruth Allen Recipe For Mango And Ginger Pavlova?
mango and ginger pavlova
Serves 6
Ingredients
6 egg whites
1/4 teaspoon cream of tartar
1 1/3 cup granulated sugar
4 teaspoons cornstarch
1 cup heavy cream, whipped
1/2 teaspoon cardamom
1/4 cup candied ginger, finely diced
1 large mango, diced
1 pint blueberries, washed and dried
1 pint raspberries, washed and dried
Directions
1. Preheat oven to 200 F. Line a baking sheet with parchment paper.
2. In a large bowl beat egg whites and cream of tartar until soft peaks form. Add sugar slowly and continue to beat until stiff, glossy peaks form.
3. Spoon mixture onto parchment paper creating a 12 inch circle with a slight, broad depression in the center (see photo above).
4. Bake for 90 minutes. Leave meringue in closed oven for a further 120 minutes. The meringue should not darken. If it does, the heat should be reduced to 150 or 175F (see photo above).
5. Carefully fold cardamom and ginger into whipped cream and spoon the mixture onto the cooled meringue.
6. Decorate pavlova with mango, blueberries and raspberries. You can use many types of fruit. Kiwi fruit, passionfruit and strawberries are popular.
Sep 7th 2010 • 04:09
by lou
Go to BBC Saturday Kitchen website and search recipes. However, all you have to do is make a flat pavlova about 8-10″ diameter cover centre and towards the edge with whipped cream, slice a nice ripe mango or two and place over cream. Chop some crystallised candied ginger and drop the pieces of ginger over the mango, dress with a sprinkling of icing sugar. Done – you could even make individual ones with those 4″ round pavlova bases they sell in supermarkets
Sep 7th 2010 • 07:09
by caugie
mango and ginger pavlova
Serves 6
Ingredients
6 egg whites
1/4 teaspoon cream of tartar
1 1/3 cup granulated sugar
4 teaspoons cornstarch
1 cup heavy cream, whipped
1/2 teaspoon cardamom
1/4 cup candied ginger, finely diced
1 large mango, diced
1 pint blueberries, washed and dried
1 pint raspberries, washed and dried
Directions
1. Preheat oven to 200 F. Line a baking sheet with parchment paper.
2. In a large bowl beat egg whites and cream of tartar until soft peaks form. Add sugar slowly and continue to beat until stiff, glossy peaks form.
3. Spoon mixture onto parchment paper creating a 12 inch circle with a slight, broad depression in the center (see photo above).
4. Bake for 90 minutes. Leave meringue in closed oven for a further 120 minutes. The meringue should not darken. If it does, the heat should be reduced to 150 or 175F (see photo above).
5. Carefully fold cardamom and ginger into whipped cream and spoon the mixture onto the cooled meringue.
6. Decorate pavlova with mango, blueberries and raspberries. You can use many types of fruit. Kiwi fruit, passionfruit and strawberries are popular.