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Raspberry pavlova with a tangy raspberry coulis – Philip Gilder

11 September 2006

INGREDIENTS

(serves 12-14)

300g egg whites
500g caster sugar
2tbs lemon juice
2tbs cornflour
450ml double cream, whipped
2 punnets of raspberries for garnish
Redcurrants kiwi fruit for garnish

For the coulis 2 punnets of raspberries
Lemon juice
Caster sugar to taste

METHOD

Whisk whites until they thicken slightly. Gradually spoon in sugar. Mix cornflour and lemon juice together and add to egg whites. Continue to whisk for 6-8 minutes until mixture is thick and shiny.

Spread over a lined and oiled tray (50cm x 30cm) and bake at 140ºC-150ºC for about 45 minutes until lightly golden. Cool and cut into rectangular portions.

Make the coulis by processing raspberries with a splash of lemon juice and sugar.

Place pavlova on plate and pipe cream thickly on meringue portions. Liberally dot raspberries over cream. Garnish with redcurrants and kiwi fruit and dust with icing sugar.

Drizzle coulis over edge and to the side of meringue to finish.

Philip Gilder

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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