I made the most divine Chilli Pavlova last night that I fed to some unsuspecting customers and I just had to share! (Pride is the sub title, cos I AM PROUD of this recipe...divine!) Whilst on the topic of blogging and the Steam Oven, I am fast realising that as fascinating and wonderful as the Steam Oven may be, my blog needs to cover so much more...so watch for the changes over the next few entries. PLUS loads more recipes to be posted...so stay tuned. (And PLEASE leave me some comments...it makes me feel like continuing! hahaha) SO to the Pav...chilli? you say. There is just the hint of heat after you have swallowed and I can assure you it was widely touted as delicious.
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- 4 egg whites
- Pinch salt
- 2/3 Cup caster sugar
- Dash of vanilla essence
- 1 Teaspoon apple cider vinegar
- 1/2 Teaspoon chilli flakes
- 1/4 Cup boiling water
- Piping bag with large nozzle
- 300 Milliliter whipping cream
- 125 Gram white chocolate
- 1 Cup frozen berry mix
- 1 lemon, juice and zest
- 1/2 Cup caster sugar
Line cookie tray with Baking Mat.
Preheat oven to 120 degrees, (Fan forced)
In clean dry bowl beat eggwhites with salt until foamy.
Add sugar a little at a time along with vanilla, vinegar and chilli.
Beat for around 4 minutes until holding stiff peaks.
Add boiling water a little at a time and continue beating.
Put mix into piping bag and pipe 12 small pavlovas.
Bake for 40 minutes.
Turn off oven and leave for a further 40 minutes.
Remove and cool.
Melt white chocolate on Induction (1). Cool.
Whip cream until thick.
Fold melted chocolate through cream until blended. Keep chilled.
Meanwhile make a berry coulis by placing remaining ingredients in small pan on Induction (3).
You can add a little alcohol of choice here if desired.
When liquid is reduced, mash berries with a fork then chill mix.
Assemble by pushing in the top of each pavlova gently with your finger.
Dollop white chocolate cream generously over the top.
Spoon berries on and if desired lay a VERY thin slice of chilli across the top.