No bake? Yep! No bake. A kitchen torch is handy but not entirely necessary. And you must use it with caution or you will melt the entire thing...but follow instructions and you'll be fine.
This is literally the easiest thing ever. I cannot even believe how easy it was...though it started out as something else.
Long story. Recipe developer problems, and then we solve them by creating something entirely different! This is that solution to the problem, but I can't go there....it was painful briefly.
The other thing about this recipe is that if you used coconut cream to garnish the top, you would basically be making a paleo pavlova with the added benefit of gelatin for your bones. You are welcome! I wasn't sure on the taste thing when I took and posted the pic, but once we ate it! OH MY. It is good...you're going to love this one. And it won't heat up your kitchen this summer.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 200 Grams egg whites
- 1 Teaspoon cream of tartar
- 340 Grams honey BUY
- 3 Tablespoons flavourless gelatin
- 200 Grams hot tap water
- 300 Grams cream
- 2 Teaspoons vanilla bean paste BUY
- Berries and other fruits of choice to garnish
Line the base of a 23cm springform tin with paper and brush the entire tin generously with EVOO. Set aside,
Place egg whites and cream of tartar into the Thermomix bowl and whip 5 min/Butterfly/37°C/speed 3/MC off.
Meanwhile, heat the honey in a small jug or bowl in the microwave or on the stove top. It can be quite hot, but not boiling.
Drizzle the hot honey through the hole in the lid as you whip 6 min/Butterfly/60°C/speed 3. Take the full amount of time to add the honey.
Chill the entire mixture in the fridge until it is completely cooled. (Leave the Butterfly in place.)
Bloom the gelatin in the water, making sure there are no lumps. Add to the Thermomix bowl.
Whip 30 min/Butterfly/speed 3/MC off until it is starting to thicken and increases in volume.
Pour the whole mixture into the prepared tin and refrigerate until set completely. (A few hours is best.)
De mould the pavlova and place onto your serving plate of choice. Torch the edges very carefully. Don't over do it as it will start to melt. Return to the fridge until you are ready to serve.
Whip cream and vanilla until soft peaks form. 20-40 sec/Butterfly/speed 4.
Pile the whipped cream on top and finish with all the berries and fruit of choice. We used strawberries, blueberries, passionfruit pulp and cape gooseberries. We also used some edible flowers.