MILLI's Notes
It’s best to leave meringues to dry out in
the oven for a few hours. Sometimes
I’ll whisk a drop of rose water into the
cream for a lit tle extra flavour.
Mini^ pav
lovas24 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM
Mini pavlovas
MAKES 40-45
300ml (10fl oz) double cream
300g (10½oz) mixed berries, sliced
into small pieces
For the meringue
red food colouring, optional
2 free-range egg whites
a pinch of salt
120g (4oz) caster sugar
For the raspberry coulis
150g (5½oz) raspberries
freshly squeezed juice of ½ a lemon
1 tbsp icing sugar1 Preheat the oven to 140°C/Gas
Mark 1. Line a baking sheet with a
silicone mat.
2 If you wish to colour your meringues,
paint 8 stripes of food colouring inside
the piping bag from the tip, halfway up
the bag. Set aside.
3 Use an electric hand-held whisk toslowly whisk the egg whites with a
pinch of salt on medium speed in a
clean bowl, until they are frothy.
4 Gradually add the sugar, a
teaspoonful at a time, while increasing
the speed of the whisk to high. Once all
the sugar has been added and the
meringue is shiny, holds its shape and is
not grainy, fill the piping bag.
5 Make sure there are no air bubbles.
Twist the piping bag and snip the end
off, 2.5cm (1in) from the tip.
6 Pipe the meringue to a diameter of
2.5cm (1in), leaving a 2.5cm (1in) space
between them. They will expand
slightly when baked.
7 Put the meringues in the oven and
immediately turn the temperature
down to 120 °C /Gas Mark ½. It is
important that you do not open the
door to the oven until the meringues
are baked. Bake for 20 minutes, switch
the oven off and leave the meringues
inside to dry out overnight or for at least
2 hours.
8 To make the coulis, place the
raspberries in a small saucepan and
squeeze over the lemon juice.
9 Heat the raspberries over a gentle
heat, crushing them with a fork as they
heat up. Stir in the icing sugar.
10 Let the mixture simmer for a minute
or so, then remove the saucepan from
the heat. Blend the mixture in a food
processor or blender, then sieve/strain
it and let cool.
11 Whisk the cream until stiff. Top the
meringues with the cream and berries
up to 3 0 minutes before ser ving. Drizzle
with coulis just before ser ving.Recipes taken
from Party-Perfect
Bites by Milli Taylor,
published by Ryland
Peters & Small
(£9.99). Photography
by Helen Cathcart
© Ryland Peters
& Small.a simmer in a saucepan. Take off the
heat, squeeze the water out of 6 sheets
of gelatine, add to the juice and whisk.
Add this to the remaining cherry juice
and whisk. Pour into the small prepared
container and set in the refrigerator for at
least 3 hours.
3 Once both jellies are set, heat 180ml
(6½fl oz) water to a simmer in a
saucepan. Take off the heat. Squeeze
the water out of 17 sheets of gelatine,
add to the water and whisk. Add this to
the condensed milk, along with the
Malibu, 150ml (5fl oz) water and the
coconut cream. Mix, then let cool but
not set.
4 Cut the pineapple and cherry jellies
into 1.5cm (¾in) cubes. Arrange the
cubes in a container large enough to
hold them all, then cover with the
cooled coconut jelly to a depth of
2.5cm (1in). Set in the refrigerator
overnight. The next day, cut into
2.5cm (1in) cubes to serve.