Passion Fruit and Hazelnut Pavlova
Recipe Image:
Introduction:
This tasty dessert comes from Food List Manager, Anne Manning, who wrote the Society’s cookery book: Gluten Free All-Sorts. It is available from head office for only €10.
Preparation:
Heat the oven to 180°C or Gas Mark 4 and line a large baking sheet with parchment or greaseproof paper (slightly dampened).
Ingredients:
100g blanched almonds*,
3 egg whites,
150g caster sugar,
3 tbsp dark brown sugar,
2 tsp cornflour*,
1 tsp vanilla essence,
1 tsp white wine vinegar,
250ml double cream,
4 large ripe passion fruit.
* Please check the Food List for suitable gluten-free brands.
Method:
- Put hazelnuts in frying pan without any oil and stir over a medium heat for 3 to 4 minutes, until lightly toasted. Keep a few nuts for decoration, tip rest into food processor and blitz to coarse powder.
- Whisk the egg whites until they form stiff peaks, add caster sugar, then dark brown sugar – one tablespoon at a time, whisking between each addition.
- Mix together the cornflour, vanilla essence and vinegar, whisk into the egg whites until combined, then beat until stiff.
- Carefully fold in the hazelnut powder until fully combined with mixture – mixture should take on a beige uniform colour.
- Put mixture in the centre of the lined baking sheet and spread out to form a circle about 22cm in diameter, leaving a little room around the sides for it to spread. Have a slight dip in middle.
- Put In oven and immediately turn down to 120°C or Gas Mark 1 or 2 and cook for 1 hour.
- Turn off oven and leave the pavlova inside with the door open for 15 minutes to cool. Remove from oven and let it cool completely. Peel off baking parchment and put the pavlova on a large plate.
- Before serving, beat the cream adding a little vanilla essence until it forms stiff peaks, then add pulp and seeds from one passion fruit, then spread over the top of pavlova.
- Cut the remaining passion fruit in half, scoop out pulp and seeds and juice and pour over the top. Sprinkle the few remaining hazelnuts on top as well.
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