mini pavlovas with honey roast peach, nectarine and passionfruit
These pavlovas make a wonderful summery dessert and can be made in advance for a dinner party or BBQ. Any combination of fresh fruits works well, but we especially love this combination of roasted and fresh stone fruits with coconut crème and passionfruit for a zesty kick.
180g vanilla sugar
5g crème of tartar
5g white/cider vinegar
1 Zazou vanilla pod, scraped
Place the egg whites and crème of tartar into the bowl of a Kitchen Aid or electric whisk. Whisk of a medium speed until frothy, then slowly add the sugar little by little.
Continue to whisk until a thick, glossy meringue has formed.
Fold in the cornflour, vanilla and vinegar by hand.
Line a tray with baking paper. Pipe meringue into rounds, approx. 10cm in diameter. Use the back of a spoon to smooth off the meringue.
Bake in the convection oven at 110deg for 1 hour, then turn the oven off and allow to cool in oven at least 1 hour or until cooled.
Coconut cream ingredients:
150g coconut yoghurt
150g double cream
Whisk the cream until whipped. Fold into the yoghurt.
Honey poached peaches:
1 Tbsp honey
1 cup water
1 used vanilla pod
Cut the peaches in half and remove the stone.
Place the honey in a saucepan, and heat on high until the honey starts to caramelise and darken.
Carefully add the water, vanilla and peaches.
Poach gently for 4-5 minutes or until just tender. Remove the peaches and allow to cool.
Continue to cook the liquid until a thick syrup forms.
Spoon the coconut crème onto the pavlovas, then garnish with sliced poached peaches, nectarines and passionfruit. Lastly, drizzle on the syrup.
Check out our store for some pods and extract to make this delicious recipe!