Ep 12 - Deconstructed Pavlova

Deconstructed Pavlova - Purini kahu wewete               

Ingredients:

• 5 egg whites size 7                          kahu heki
• ½ cup sugar                                        huka
• 1 tspn vanilla essence   hā wanera
• ⅓ cup desiccated coconut             kokonati maroke
• 1 cup cream                                       kirīmi
• 2 tblspns passion fruit syrup   miere hua ripeka
• Petals of 3 edible flowers             kai putiputi
• 25 gms dehydrated fruit                hua maroke

Method:

1. Whisk egg whites and slowly add sugar during the whisking process, add vanilla essence and whisk until peaks form.
2. Lightly grease oven tray and lay a sheet of greaseproof paper over tray. You can grease the greaseproof paper also if you wish.
3. Spread mixture over the paper evenly (about 1cm deep) with a spatula and sprinkle coconut over the top.
4. Bake at 180°C for approximately 10-15mins until lightly golden brown.
5. Place on rack to cool.
6. When pavlova is cold evenly spread over 1 cup of whipped cream, and sprinkle with dehydrated fruit and roll into a roulade.
7. Let it sit to stick together for a few minutes.
8. Slice into 8 pieces.

Cherry Compote  - Tieri ranu huka

Ingredients:

• 1 cup frozen cherries, tieri mātao
• ½ cup sugar, huka

1. In small sauce pan bring the cherries and sugar to the boil, simmer for 4mins and leave to cool.
2. To serve place 2 pieces of pavlova on the plate, spoon cherry compote onto plate, add passionfruit syrup and edible flowers and crushed dehydrated fruit.