Saturday, 12 October 2013

Gooseberry syllabub pavlova

* Exported from MasterCook *
                       Gooseberry syllabub pavlova
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Deseart
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  Egg Whites
  1           Teaspoon  Corn Flour
  200            Grams  brown sugar -- Golden Caster Sugar
  1                tsp  Vinegar -- (preferably fruit or cider)
                        FOR THE FILLING
     1/2      kilogram  gooseberries -- topped, tailed and rinsed   i use mixed berris as i cannot find these berries
  100                g  sugar -- refined caster sugar
  1               tbsp  brandy
     1/2         large  lemon -- juiced
  3               tbsp  elderflower cordial -- i use cherry liquere as i do not like this
  142      milliliters  heavy cream -- (142 ml)
1 Preheat the oven to 150C/gas 2/fan 130C. Line a heavy baking sheet with baking parchment and draw a 24cm in circle on it.
2 Put the egg whites into a very large, grease-free bowl. Mix the corn flour and sugar together, then tip half into the egg whites. Using electric beaters, whisk until mixture is thick and glossy, and stands up in firm peaks. Tip in the rest of the sugar, add the vinegar, and continue whisking until thoroughly incorporated.
3 Spread the meringue over the circle, leaving a 1 cm border. Using the back
of a large spoon, make a shallow dip the middle for the filling, then build up the sides as high as you can. using a palette knife to make swirly peaks on top
4 Bake the meringue case on the middle shelf for 20 minutes Reduce to 140C/gas 1/fan 120C and bake for 40 minutes (1 hour in a gas oven). Turn off the oven but leave the meringue inside for 1 -3 hours, with the door closed
5 Meanwhile, gently cook the gooseberries and 100g sugar, covered, over a low neat for 15 minutes, stirring once or twice. When they are soft, drain (discarding the juices) and leave to cool thoroughly • To make the syllabub, whisk the brandy, lemon juice and 2 tbsp sugar in a large bowl for 1 minute. Pour in the elderflower cordial and cream and whisk until mixture forms soft peaks. Fold in the drained fruit. 7 Remove the parchment from the meringue, then put the case on a large flat plate or cake stand Pile in the syllabub filling and serve immediately
Make the meringue case up to 24 hours ahead, wrap loosely In foil and keep cool. Cook the gooseberries up to 48 hours ahead and chill. The syllabub can be mad* up to 12 hours ahead and chilled.
1 hour 45 minutes-1 hour 55 minutes, plus resting time. Serves 6 plus

  "this started as a bbc good food recipe but i have made a few chages"
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Per Serving (excluding unknown items): 328 Calories; 9g Fat (25.0% calories from fat); 4g Protein; 59g Carbohydrate; 4g Dietary Fiber; 33mg Cholesterol; 60mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 3 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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