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Mini pavlovas with strawberry and mint recipe
Mini pavlovas with strawberry and mint recipe
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Elevate your Christmas cocktail party with stunning individual pavlovas topped with creamy fresh cream, strawberries, and mint.
Ingredients:
  • 4 Free Range Egg whites
  • 1.25 gm cream of tartar
  • 2.50 gm cornflour
  • 1/4 tsp vanilla bean paste
  • Strawberries, to serve
  • Mint leaves, to serve
  • 250g strawberries, halved
  • 24.00 gm pure icing sugar
  • 125.00 ml mint leaves
  • 20.00 ml basil leaves
Instructions:
  • Preheat your oven to 100°C to get it nice and warm. Prepare a large baking tray by lining it with baking paper.
  • Whip the egg whites and cream of tartar with an electric mixer in a clean, dry bowl until stiff peaks form.
  • Slowly sprinkle in sugar, 1 tablespoon at a time, vigorously whisking until fully dissolved and the mixture becomes thick and shiny. Next, mix in the cornflour and vanilla until just incorporated. Divide the mixture into 6 equal parts on a lined tray and mold each into an 8cm disc shape.
  • Bake for 1 1/2 hours until dry to the touch. Turn off the oven and let the pavlovas cool completely for 1 hour with the oven door slightly open.
  • Make a delightful strawberry coulis by blending strawberries and icing sugar in a food processor until smooth. Then, strain the mixture through a fine sieve into a jug, leaving behind any solids.
  • Create a refreshing mint coulis by blending mint, basil, icing sugar, and 1 tablespoon of water in a food processor until silky smooth. Pour into a serving jug for later use.
  • Whip the cream in a bowl with an electric mixer until soft peaks form.
  • Arrange the pavlovas on plates. Add a dollop of cream, fresh strawberries, and vibrant mint leaves. Finish with a delicious drizzle of strawberry and mint coulis. Serve promptly to enjoy at its best.

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