TheAustralianWomensWeekly_Food_Issue_22_2016

PEANUT BUTTER

& JELLY PAVLOVA

PREP + COOK TIME 1 HOUR 45 MINUTES
(+ COOLING) SERVES 8

¾ cup (120g) roasted peanuts
1 teaspoon cornflour
2 teaspoons icing sugar
6 egg whites
1½ cups (330g) caster sugar
¼ teaspoon salt
1 teaspoon white vinegar
1 teaspoon cornflour, extra
2 cups (500ml) thickened cream

STRAWBERRY COMPOTE
⅓ cup (75g) caster sugar
¼ cup (60ml) water
750g strawberries, sliced

1 Make strawberry compote.
2 Process peanuts, cornflour
and icing sugar until peanuts are
coarsely chopped.
3 Preheat oven to 150°C/130°C
fan. Grease a large oven tray. Mark
an 18cm x 30cm rectangle on a piece
of baking paper; turn the paper,
marked−side down, onto tray.
4 Beat egg whites in a large bowl
with an electric mixer until soft peaks
form; gradually add caster sugar,
1 tablespoon at a time, beating until
dissolved after each addition. Fold in
salt, vinegar and extra cornflour.
5 Spread meringue mixture just inside
marked rectangle on tray, swirling the
meringue as you spread. Scatter
peanut mixture over meringue.

BASIL,LIME&

STRAWBERRY

CHEESECAKE

PREP + COOK TIME 1 HOUR (+ REFRIGERATION)

SERVES 8

cooking oil spray

125g Scotch Finger biscuits

75g butter, melted

3 teaspoons powdered gelatine

¼ cup (60ml) water

375g cream cheese, softened

½ cup (110g) caster sugar

1 tablespoon finely grated lime rind

300ml thickened cream

½ cup (125ml) lime juice

2 tablespoons finely chopped

fresh basil

2 tablespoons baby fresh basil leaves

Reduce oven to 120°C/100°C fan.

6 Bake pavlova for 45 minutes or

until dry to the touch. Turn oven off;

cool pavlova in oven, with door ajar,

for at least 2 hours.

7 Beat cream in a small bowl with

electric mixer until soft peaks form.

8 Just before serving, spoon cream

onto pavlova; top with compote.

Serve immediately.

STRAWBERRY COMPOTE

Stir sugar and the water in a small

saucepan over low heat, without

boiling, until sugar dissolves. Bring

to the boil; boil, without stirring, for

2 minutes or until thickened slightly.

Add strawberries; cook over low heat

for 2 minutes or until just warmed

through. Transfer to a medium

heatproof bowl; cool completely.

PEANUT BUTTER &

JELLY PAVLOVA

AWW FOOD • ISSUE TWENTY TWO