Easy Summer Fruits Pavlova

 

 

Ingredients

3 Large Egg Whites

175g Caster Sugar

 

For the Topping

200ml Whipping or Double Cream (whipped)

300g Mixed Summer Fruits. ( I went for Strawberries, Raspberries and a pomegranate)

 

 

This recipe requires a little time it is best to make the pavlova the night before and let it cool in the oven.

 

Heat the oven to 140oC. Lay some grease proof paper on a flat oven tray.

 

Measure out the sugar and in a separate clean bowl begin to whisk the egg whites until soft peaks form. When you can turn the bowl upside down and the egg whites don't fall out your done! Do not over whisk or the pavlova will collapse.

 

Now whisk in a table spoon of sugar at a time gently until it is all mixed in.

 

Take a metal spoon and put some of the meringue onto the baking sheet form a circle with it being, then blob the rest around the edges to for a bowl look.

 

Bake for 50 mins -1hour, if it begins to colour to much too soon reduce the heat to 120oC. Leave to cool overnight in the oven.  This should prevent it from cracking.

 

Once cooled. Whip up your cream and prepare your fruit then dollop the cream followed by the fruit on top of your meringue et voila! a completed Pavlova. 

Lemon Meringue Ice Cream

This is a Delia Smith Recipe

 

Ingredients

 

For the Syrup

200ml Fresh Lemon Juice (4-5 Lemons)

Zest of 2 Lemons

2 tsp Cornflour

150g Caster Sugar

 

For the Custard

425ml Whipping Cream

4 Large Egg Yolks

1 tsp Cornflour

175g Caster Sugar

 

200ml Greek Yoghurt

4 Meringue Nests, Broken up

 

Begin by making the syrup.  In a bowl mix the cornflour with 2tbsp of lemon juice. In a pan mix the rest of the lemon juice with the sugar and leave on a low heat for 5 minutes to let the sugar dissolve. Add the lemon zest then simmer for a further 5 minutes. Pour this mixture over the cornflour mixture and stir. Put it back in the pan and on a low heat keep stirring for 2 more minutes until thickened. Once thickened set aside to cool.

 

Next make the custard, this is the base of the ice cream. Place the cream in a saucepan and heat slowly. In a separate bowl whisk the egg yolks, cornflour and sugar together. When the cream reaches simmering point add it  gradualy to the other ingredients and keep whisking.  Put it all back in the pan and bring back to a simmer, keep stirring. Once the custard has thickened put it aside to cool with cling film over the surface. (it will prevent a skin)

 

When the custard has cooled mix it with the Greek yoghurt and place in a 1.5-2 litre freezer box, cover and freeze for 2 hours.

 

After 2 hours remove from the freezer and use an electric whisk to stir up the mixture making sure you get all the edges. Place back in the freezer for another 2 hours.

 

Again remove from the freezer and whisk the mixture, this time add the lemon syrup and mix thoroughly. Once mixed fold in the meringue pieces and then freeze for another 6-8 hours or overnight.