[AD] I absolutely love strawberry season it’s my absolute favourite time of year. It’s the middle of the year with long days and (hopefully) warmer weather. Life just seems a little easier. So after my visit to Hugh Lowe Farms I put the fruit to good use. Using the delicious strawberries I made this summer pavlova with a gorgeous strawberry coulis to drizzle over it.
Marksandspencer Tesco Morrisons Waitrose & Partners Sainsbury's
Serves 4-6
INGREDIENTS ⠀⠀⠀⠀⠀⠀
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3 large eggs⠀⠀⠀
175g Caster Sugar⠀⠀⠀
125ml Double Cream⠀⠀⠀
50g icing sugar + 1 tsp for dusting⠀⠀⠀
¼ tsp vanilla paste ⠀
200g Strawberries
Fresh mint to serve
Coulis
200g strawberries
2-3 tablespoons icing sugar (Blitz in a bullet until smooth)⠀⠀
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METHOD ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Preheat an oven to 150 degrees. ⠀⠀
Line a baking sheet with parchment paper. Draw a heart on the paper.⠀⠀⠀
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Separate the eggs placing each white in a cup or small bowl before adding it to the whisking bowl. Discard the yolks or refrigerate them for another use.⠀⠀⠀
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Whisk the egg whites in a clean mixing bowl on a medium speed for 4-6 minutes until you have stiff peaks.⠀⠀⠀
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Continue mixing on a medium speed adding 1tbsp of the caster sugar at a time until fully incorporated. The meringue mix should be stiff and glossy you have finished adding the sugar and you should be able to turn it upside down 😳
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Spoon the meringue mixture onto the parchment paper, making sure the perimeter is deeper than the centre. Place in the oven and immediately turn the oven down to 140 degrees. Cook for 1 hour then turn the oven off and leave the meringue to completely cool inside the oven. This helps the meringue to dry out. Don’t be tempted to open the oven. Sometimes I leave it there overnight.
Whip the cream until thick being careful not to over whip. Fold in the icing sugar and whip quickly once more.
Top the meringue with the cream and strawberries and drizzle with the coulis. Sprinkle with fresh mint.
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