Saturday, 6 October 2007

Balsamic Strawberry Mini Pavlovas

This is one of those recipes I have had in my head for months. Strawberries and balsamic are a wonderful combination together, why not take that a step further. I have created my own easy balsamic glaze. Made mini pavlovas, filled them with fresh whipped cream, sliced strawberries and topped it all with the Balsamic glaze. It is what it is and that is Gorgeous!

For the Balsamic Glaze:

Take one 250 ml bottle of a standard balsamic vinegar, place in a saucepan, simmer and reduce by half. Then add 2 tablespoons of Glucose Syrup (Corn Syrup) whisk the syrup through and allow to cool. Your done. This is also the perfect glaze for roasts, steak, carrots the list goes on.

For the Mini Pavlovas:

4 egg whites, 1 cup of castor sugar ( superfine sugar), 3 teaspoons of cornflour, 1 teaspoon of white vinegar.

Whisk your egg whites on a high speed until they form stiff peaks. Then still whisking on a high speed, add your castor sugar little by little. The mixture should be stiff, glossy and all the sugar should have dissolved. Then fold in your vinegar and cornflour.

Stick your pavlova mixture into a piping bag with a large nozzle and pipe your desired amount of circular discs onto a lined oven tray. I then piped little circular tops for them separately. Bake in a low oven for 8-12 Min's. About 140 degrees. Allow to cool.

Now the fun part, the assembly. Fill with whipped cream, sliced strawberries, a drizzle of the balsamic glaze, more whipped cream. Pop your little top on and give it another little drizzle of the balsamic glaze. Your done.

This is my interesting take on a wonderful classic. Pavlova has to be my favourite all time dessert. I hope you enjoy?

Cheers Amelita