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Pavlova
Makes 8 serves
6 x egg whites (from 59g free range eggs)
1 tsp cream of tartar
1 ½ cup caster sugar
300ml pure cream, to serve
300g strawberries, hulled, halved, to serve
300g raspberries, to serve
2 x passionfruit, flesh only, to serve
1. Preheat a fan forced oven to 140˚C
and line a flat baking tray with canola
oil spray and baking paper.
2. Place the egg whites into the mixing
bowl with the whisk attached and
whisk on speed setting 8 until soft
peaks form, approximately
30 seconds.
3. Add the cream of tartar and then
the sugar, one tablespoon at a time,
mixing well after each addition. Whisk
for approximately 10 minutes in total.
4. Scoop out onto the baking tray in a
round shape approximately 10cm
high and 20cm across and spread
evenly using a spatula and place into
the oven for 50 minutes to bake.
5. Turn the oven off and place a wooden
spoon in the oven door and allow the
pavlova to cool inside the oven.
6. Thoroughly clean the mixing bowl
and whisk attachment and whisk
the cream until stiff peaks form,
approximately 45 seconds.
7. Top the pavlova with cream,
berries and passionfruit and serve
immediately.
NOTE: Test that the sugar in
the meringue has dissolved
completely by rubbing a
small amount between two
fingers and checking for sugar
granules. If you can feel sugar
feel sugar granules, continue to
whisk for a further minute until
completely dissolved.
Chocolate Mousse
Makes 6 serves
300g dark chocolate melts
3 x 59g free range eggs
¼ cup caster sugar
1 tbsp cocoa powder
300ml pure cream
200g fresh raspberries, to serve
1. Place the chocolate melts into a heat
proof glass bowl and microwave for
1 minute on high. Remove from the
microwave and stir. If not completely
melted, melt for a further 30 seconds.
2. Place the eggs and sugar into the
mixing bowl, with the whisk attached
and beat for 3 minutes on speed
setting 8.
3. Fold in chocolate and cocoa powder
on speed setting 1 until just combined.
4. Pour chocolate mixture back into the
melted chocolate bowl and wash the
mixing bowl and whisk attachment
thoroughly. Reassemble the mixer
and pour the cream into the mixing
bowl. Whisk for 1 minute on speed
setting 8 or until stiff peak consistency
is reached.
5. Using a large metal spoon, fold the
chocolate mixture through the cream
until just combined. Evenly divide the
mousse into 6 glasses and chill in the
refrigerator for 2 hours and serve with
fresh berries.
NOTE: Stiff peak consistency is
when the cream holds a firm
shape when spooned out of
the bowl.