I whipped these up in a fit of instagram envy. If you are not following me on Instagram, then get on over there and sort that one out...now. I do have some lovely pics on there if I say so myself, but I digress. I am constantly amazed at how beautiful some of the foodie pics from people I follow can be, and they are always inspirational....so I set out to get a beautiful picture up there. (My son thinks that is hilarious! He cannot see the logic of cooking for a picture as opposed to cooking in order to eat it. He is right of course, the upside of a great picture though, is usually a great taste!)
Anyhoo, had a few of Tastebom’s lovely freeze dried goodies in my pantry and a few old egg whites laying around and so there was the idea. Pink Pav. The lavender needs to be monitored quite closely, you can verge on soapy if you over do it, so use with caution. But I have to say, these were as delicious as they looked in my Instagram picture...and don’t you think they look amazing? My son didn’t notice, he just wolfed them down. But I at least enjoyed how pretty they were!
- 2 tsp dried lavender flowers (culinary grade)
- 3-4 tbsp freeze dried raspberries
- 4 egg whites, at room temperature
- 1 tsp cream of tartar
- Pinch pink salt flakes
- 4 x 1/4 Cup golden caster sugar
- 1 tbsp white balsamic vinegar
- 1 tbsp Vanilla - Bean Paste vanilla bean paste BUY
- 600 mls pure cream
- 200 g sour cream or creme fraiche Homemade Creme Fraiche or Sour Cream
- Pomegranate seeds to garnish
- Raspberries to garnish
Preheat the oven to 180°C and line 2 baking trays with paper.
Place dried lavender and raspberries into TM bowl and mill 15 sec/speed 8.
In seperate mixing bowl, place egg whites, cream of tartar and salt. Whisk until foamy using a handheld beater of choice.
Add the sugar, 1/4 cup at a time as you continue to beat the mixture until glossy and stiff. Add vinegar and whisk to combine.
Fold through half of the lavender and raspberry dust as well as half the vanilla bean paste.
Divide the mixture into 10-12 mini pavlovas, onto the prepared trays, swirling and mounding the meringue quite high and tight.
Place into the oven and reduce temperature immediately to 150°C. Bake 25 minutes until meringue is just colouring. Leave in the oven with the door ajar for approx another 10 minutes. Remove and cool completely.
Place cream and the remaining vanilla into TM bowl and whip 20-40 sec/Butterfly/speed 4 until soft peaks form.
Fold through the remaining powder and the sour cream using a spatula.
Dress the pavolvas with a generous amount of whipped cream, pomegranate seeds and raspberries. I also had some freeze dried passionfruit dust also from Tastebom.com which I then sprinkled after the picture was taken. Not bad at all...seriously good in fact. Go get some!