Dessert Recipes > Raspberry and Lavender Pavlova
Starter - Feta Cheese Puffs with Basil
Main Course - Smoked Chicken and Avocado Salad
Dessert - Raspberry and Lavender Pavlova
6oz lavender sugar
1 level teaspoon cornstarch
1 teaspoon raspberry vinegar
1/2 pint Greek style yogurt
1lb fresh raspberries
1/4 pint double cream whipped.
a few lavender flowers, to decorate (see measure conversions for more information)
- Fold in the cornstarch and vinegar.
- Pile the meringue into a circle on a piece of greaseproof paper on a baking tray.
- Make an indentation in the middle of the meringue (this will hold the cream, yogurt and raspberry filling).
- Bake at 180 degrees C for 5 minutes.
- Reduce the temperature to 130 degrees C. and cook for a further 45 - 50 minutes.
- The meringue should be crisp on the outside and soft in the middle.
- Cool and peel off the greaseproof paper.
- Allow to get completely cold.
- Fold the whipped cream into the yogurt.
- Add the raspberries.
- Pile onto the meringue.
- Serve the ice cream with sprinkling of the toasted almonds and the raspberry sauce.
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Comment Script
This recipe is part of the August 2007 Recipes Menu
Starter - Feta Cheese Puffs with Basil
Main Course - Smoked Chicken and Avocado Salad
Dessert - Raspberry and Lavender Pavlova
How to make raspberry and lavender pavlova:
A Pavlova is a lovely way to finish a meal and this one has the unusual twist of being flavoured with lavender sugar. Lavender sugar isn't difficult to make. Just put a few heads of fresh lavender flowers into a screw topped jar. Then fill the jar with caster sugar. Leave for at least 2 weeks in a cool, dry place. Before using shake the jar well and discard the lavender.
Ingredients
3 egg whites6oz lavender sugar
1 level teaspoon cornstarch
1 teaspoon raspberry vinegar
1/2 pint Greek style yogurt
1lb fresh raspberries
1/4 pint double cream whipped.
a few lavender flowers, to decorate (see measure conversions for more information)
Method
- Make a meringue mixture with the egg whites and the lavender sugar.- Fold in the cornstarch and vinegar.
- Pile the meringue into a circle on a piece of greaseproof paper on a baking tray.
- Make an indentation in the middle of the meringue (this will hold the cream, yogurt and raspberry filling).
- Bake at 180 degrees C for 5 minutes.
- Reduce the temperature to 130 degrees C. and cook for a further 45 - 50 minutes.
- The meringue should be crisp on the outside and soft in the middle.
- Cool and peel off the greaseproof paper.
- Allow to get completely cold.
- Fold the whipped cream into the yogurt.
- Add the raspberries.
- Pile onto the meringue.
- Serve the ice cream with sprinkling of the toasted almonds and the raspberry sauce.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Dessert Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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