Pavlova With Fresh Summer Berries Raspberry Coulis Sauce Recipe 435 Food

PAVLOVA WITH FRESH SUMMER BERRIES AND A RASPBERRY COULIS SAUCE

Steps:

• Preheat oven to 250°F. and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7-inch (18-cm) circle on the paper.
• In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.
• Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges.
• Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)
• The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.

PAVLOVA WITH FRESH SUMMER BERRIES & RASPBERRY COULIS SAUCE RECIPE - (4.3/5)

Steps:

• Preheat oven to 250°F. and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7-inch (18-cm) circle on the paper. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. For the raspberry coulis sauce (optional): If you are using frozen raspberries, there is no need to thaw them. Simply rinse and put into a saucepan. Add the water, sugar, lemon rind and juice. Bring to a boil and allow the fruit to cook-- 5 to10 minutes. Ideally, using an immersion blender makes it very easily to puree the fruit. Otherwise, you can use a potato masher. It is important that you stain the pureed fruit with a fine mesh strainer. Push the juice through, by stirring the cooked fruit. You will end up with a lot of seeds! Toss the seeds. I prefer to have my coulis sauce a little thicker. I use about 1-2 teaspoons of Clear Jel (or cornstarch), with enough water to dissolve it (about 1 tablespoon); whisk completely before adding back to the strained fruit puree. Add this to the strained fruit puree and cook until it thickens. If desired, add the Chambord to the coulis sauce. I like to strain the sauce, again, to remove any potential lumps from the cornstarch (or Clearjel). Refrigerate until cold. I have stored this for up to 2 weeks, without any problems. Drizzle the coulis sauce over ice cream, custards, fruit or panna cota. I've even added this to warm maple syrup for a different flavor with pancakes. Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. If desired, drizzle a raspberry coulis sauce over each serving. Serve immediately as this dessert does not hold for more than a few hours.

SUMMER FRUIT PAVLOVA

Steps:

• If you're using fresh eggs and you have time, freeze the egg whites, then defrost completely (see tip, 'freeze for ease', below). Line a large baking sheet with baking parchment and heat the oven to 120C/100C fan/gas ½. Using a 20cm cake tin or plate as a guide, draw a circle on the parchment, then flip it over.
• Rub the reserved lemon half around the inside of a large bowl. Tip in the egg whites and whisk using an electric whisk until small, foamy bubbles form, about 1-2 mins. Continue to whisk until the egg whites resemble shaving foam, then add the sugar, 1 tbsp at a time, until the meringue is thick and glossy. Rub a dab between your fingertips - if you can feel any grains of sugar, keep whisking for a few minutes more. Add the cornflour and lemon juice, then whisk for another 30 seconds.
• Spoon the meringue mix into the middle of the circle template, then use a palette knife to spread it out to fill the circle, creating a dip in the middle (this will hold the topping later). Run the palette knife up the edges at regular intervals to create ridges, if you like. Bake for 1 hr, then turn off the oven and leave the pavlova to cool completely with the door shut (if you can, leave it overnight).
• For the topping, tip the strawberries into a bowl, dust with the icing sugar and squeeze over a little lemon juice. Mix together and leave to stand for 30 mins. Meanwhile, whisk the ingredients for the cream together until thick and pillowy. Gently stir the raspberries and redcurrants, if using, through the strawberries. Spoon the cream into the middle of the pavlova, then top with the fruit, drizzling over any juice. Scatter over the mint or basil before serving.

RASPBERRY COULIS

Steps:

• Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
• Put the raspberies and the sugar syrup in a blender and puree.
• Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
• The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

MIXED BERRY COULIS

Steps:

• In a medium saucepan, combine all but the lemon juice.
• Bring just to simmer and cook until berries are warm and sugar is dissolved.
• Transfer to a blender and puree until smooth.
• Strain through a fine sieve (or line coarse sieve with an old flour sack towel).
• Press as much through as possible, leaving only the seeds behind.
• Stir in the lemon juice and adjust sweetness if desired with additional sugar.
• Can be refrigerated for up to 4 days in an airtight container.

BURST OF SUMMER RED RASPBERRY COULIS (SAUCE)

Steps:

• Puree all ingredients in a food processor or blender until smooth.
• Chill for at least 1 hour.
• Note: If using frozen berries, allow them to defrost.