FOOLPROOF PUDS
FOOLPROOF DESSERTS
Whatever you're celebrating, these impressive puds by Jane Lovett will have the wow-factor!
Strawberry & pistachio mini pavlovas The nuts and the fruit topping can be varied according to the season, transforming them into a lovely year-round dessert.
MAKES 8 MINI PAVLOVAS (OR 10 SLIGHTLY SMALLER ONES)
3 free-range egg whites a pinch of sea salt
170g (6oz) caster sugar
1 tsp cornflour
1 tsp white wine vinegar
½ tsp vanilla extract
60g (2oz) shelled pistachio nuts, roughly chopped pink food colouring
300g (10½oz) crème fraîche, clotted cream or lightly whipped double cream
450g (1lb) fresh strawberries, 8 (or 10), hulled and sliced, the remainder left whole (un-hulled)
To serve (optional)
freeze-dried strawberry powder and/ or freeze-dried strawberry pieces; icing sugar; dried or fresh rose or cornflower petals; crystallised rose petals; mint leaves; pouring cream
1 Preheat the oven to 120°C/Gas Mark ½. Line a large baking sheet with silicone or baking parchment.
2 Whisk the egg whites and salt together in a bowl until stiff. Gradually add the caster sugar, a tablespoon at a time, whisking very well between each addition and ensuring it is fully incorporated before adding more. The mixture should be thick and shiny once all the sugar has been added. Whisk in the cornflour, vinegar and vanilla extract. Set aside two tablespoons of the pistachios, then gently fold the remainder into the meringue with a large metal spoon.