Berry Bomb Pavlova

Berry Bomb Pavlova

Method

Makes Roughly 10-11 portions at approximately 100g each. This depends on the size of the dariole mould as well as the size required of the dessert.

Panna Cotta

Bloom the gelatine in the cold water. Bring the cream and sugar to the boil and then add gelatine to dissolve. Reduce heat to low and add milk and yoghurt to the saucepan and stir until combined. Avoid getting air bubbles.

Remove from heat and blitz until smooth with a stick blender. Pour into dariole moulds and allow to set in the fridge overnight.

 

Pecan Crumble

Pre-heat over to 150C.

Mix butter and sugar together until soft, do not over-cream. Add the flour, ground pecans and salt, and mix until combined.

Crumble the dough into small pieces on a lined baking tray. This can also be done by pushing the dough through a clean criss-crossed wire rack.

Bake crumble for approximately 20 minutes or until dark golden brown.

Allow to cool. This crumble can be broken down further if the pieces are too big.

 

Strawberry Gel

Warm purée in a small saucepan.

Combine sugar and pectin and add to purée.

Bring to the boil and add citric acid.

Allow to cool completely in the fridge, then blend/blitz until smooth with a hand blender.

 

Raspberry Sherbet

Combine citric acid, icing sugar and baking soda.

Add a small amount of freeze-dried raspberry powder for colour and taste.


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