Rosewater Mini Pavlova Filled with Clotted Cream and Raspberries
Over a year ago
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Ingredients
- 6 medium egg whites
- 330g Golden caster sugar
- a few drops Rosewater
- a few drops pink food colouring
- 227g tub Rodda's Cornish Clotted Cream
- 200g Raspberries
Accompaniment
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Description
If waving goodbye to summer is hard to do, then capture the fruit flavours of autumn in this deliciously naughty pavlova (see recipe below).
Method
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1
Preheat the oven to 120°C/ fan oven 100°C, gas ½ 250°F.
Line two baking sheets with greaseproof paper.
Place the egg whites into a clean dry bowl, whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Fold in a few drops rosewater and pink food colouring.
Drop 6 large dollops of the mixture onto the prepared baking sheets, making a little well in the middle of each.
Bake in the oven for 2 hours, then turn off and leave in the warm oven for a further hour before removing. Allow to cool.
Spoon a dollop of Cornish clotted cream on top of each meringue and top with a handful of raspberries. Dust with icing sugar and serve.
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