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Digital Subscriptions > Food Heaven > Issue76 > PUDDING HEAVEN

PUDDING HEAVEN

Epic desserts to satisfy a sweet tooth!

WE LOVE… CARROT CHEESECAKE pg64 // POPPY SEED CAKE pg66 // LEMON DELICIOUS pg70

For the iced chocolate parfait, see page 66.

Mixed berry pavlova

SERVES 8-10

4 large free-range egg whites

200g (7oz) caster sugar, plus 1 tsp for marinating

1 tsp cornflour

500ml (17¾fl oz) double cream

1 tbsp icing sugar, plus extra for dusting

2 tsp lemon water

400g (14oz) BerryWorld berries

1 Preheat the oven to 130°C/Gas Mark½.

2 Using an electric whisk, whip the egg whites until they become stiff. Gradually add spoonfuls of sugar, whisking well in between each spoonful, until all the sugar is combined and the whites are stiff and glossy. Spoon the meringue onto a baking sheet lined with silicone paper and spread into a circle. Build up the sides of the pavlova so, when cooked, there will be a well in the centre for the cream. Place on the middle shelf of the oven for 1 hour.

3 To prepare the fruit, slice the strawberries and combine them in a bowl with the other berries and 1 tsp caster sugar, then set aside to marinate.

4 After 1 hour turn off the oven and leave the meringue in to cool. It should be crisp and slightly golden, but it will still be soft in the middle. When it’s cool, carefully slide off the paper and onto a serving plate.

5 Beat the cream to soft peaks and spread in the middle of the pavlova. Drip and drizzle the lemon curd over and top with the berries, give it a final dusting of icing sugar and serve.

Wild Notes

Make sure that the bowl and whisk you use for the egg whites are very clean. If there’s any residual grease or oil on them it will inhibit the volume of the meringue.

By BerryWorld (www.berryworld.com)

Strawberry soufflés

SERVES 4

1 tbsp butter

4 large free-range egg whites

125g (4½oz) caster sugar

4 tbsp Bonne Maman Strawberry Conserve

1 tbsp icing sugar, to dust

1 Preheat the oven to 200°C/Gas Mark 6. Lightly grease 4 individual deep ramekin dishes with the butter. Put the dishes into a medium roasting tin.

2 Whisk the egg whites in a clean, dry bowl until stiff, then whisk in the sugar, a spoonful at a time, until it is thick and glossy. Fold in the conserve, then spoon the soufflé mixture into the prepared ramekin dishes.

3 Bake on the centre shelf in the oven for 12-15 minutes.

4 Lightly dust with the icing sugar and serve immediately.

TIPS

1 For an equally gorgeous soufflé, try Bonne Maman Berries and Cherries, Blackcurrant or Raspberry Conserve.

2 Put a small scoop of solid ice cream in the base of each ramekin before adding the meringue for a baked Alaskatype pudding.

By Bonne Maman (www.bonnemaman.co.uk/recipes)

Raspberry frangipane tarts

SERVES 4

175g (6¼oz) plain flour, plus extra for dusting

75g (2¾oz) butter

25g (¾oz) caster sugar

1 free-range egg yolk

1 tbsp almond extract

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About Food Heaven

Get your sweet fix in miniature form with our cute cupcakes and mini bakes for every occasion in the August/September issue of Baking Heaven. We’ve got recipes you can whip up in just 10 minutes (perfect for last-minute guests!), Mary Berry shares her gorgeous white chocolate and strawberry traybake and other delicious fast cakes, plus we take a look at how liquorice can enhance both sweet and savoury recipes. Also this issue, find out step-by-step how to make a surprise checkerboard cake, try sugarless baking and lots more. Get your copy now!