Raspberry pavlova
Author: Aiden (Caregiver)
Description:
Meringue with cream and raspberries. Great for any occassion.
Ingredients:
g Eggs, chicken, white, raw
g Sukrin Gold: Sugar Substitute (HCP added*)
ml Fresh double cream tesco (HCP added*)
g Raspberries, frozen
Directions:
Meringue
1. Pre heat oven 90˚C/fan 90˚C/gas mark ¼.
2. Add egg whites into a large clean mixing bowl (not plastic). Using an electric hand whisk, on a medium speed whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
3. Turn the speed up and add the sugar-free icing sugar. Continue beating for 30 to 40 seconds until mixture stands up in stiff peaks.
4. Place baking parchment on a large baking sheet. Using a pencil, draw a circle, about 8cm diameter, onto the parchment.
5. Spoon the meringue into a large piping bag fitted with a plain nozzle.
6. Pipe a blob of meringue in the middle of the circle and pipe a circle around it twice to fit inside of the drawn circle. Pipe a second circle on top of the first to form a nest.
7. For the meringue top, hold the piping bag vertically to the baking sheet, gently squeeze, pulling the bag up and away to make a peak.
8. Bake for 90 minutes in a fan oven or 100 minutes in a conventional oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
FILLING
1. Add the whipped cream to a top of pavlova
2. Sprinkle raspberries either to the side or on top.
4. Place meringue top over the filling and drizzle the remaining caramel sauce over the top.
Nutrition Information (for entire recipe):
Carbohydrate:
2.04
Calories: 185
Fat:
17.74
Protein:
4.05
Ratio:
2.91:1
Modified Ketogenic Diet (MKD)SweetSnackDessert
