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Recipes

Frozen summer fruit pavlova puddings

SERVES
8
COOK TIME
12
PREP TIME
25
DIFFICULTY
Easy
Print
Ingredients
  • 1 yellow peach
  • 2 apricots
  • 125 g raspberries
  • 125 g blackberries
  • 125 g strawberries, hulled
  • 4 egg yolks
  • 100 g sugar
  • 2 tsp vanilla bean paste
  • 300 ml pure cream
  • 2 egg whites
  • 125 g ready-made meringues (eg. toffee & almond meringues), roughly crushed
To garnish
  • red currants, icing sugar
Method
  1. Lightly grease a 1 ltr pudding basin or 8 individual pudding basins & line with plastic wrap, allowing plenty to overhang.
  2. Slice the peach & apricots in half, removing the stones & cut into 1cm cubes. Place in a medium bowl & add 250g of the mixed berries, reserving the rest for garnish. Mix gently to combine.
  3. In a large mixing bowl, combine the egg yolks, sugar & vanilla bean paste together over a saucepan of simmering water.
  4. Using electric beaters whisk until pale & mousse like, then remove from heat & allow to cool.
  5. In a separate mixing bowl, whip cream to soft peaks, then fold into yolk mixture, until well combined.
  6. Place egg whites in a clean mixing bowl & beat to stiff peaks. Gently fold into yolk mixture, until well combined.
  7. Add the mixed fruit & crushed meringue to the yolk mixture, folding gently to incorporate.
  8. Carefully spoon the mixture into prepared pudding basin. Fold the overhanging plastic wrap over the top & place in freezer overnight.
To serve: allow large pudding to stand for 20 minutes or individual for 5 minutes before turning onto serving plates. Top with red currants, a dusting of icing sugar to garnish with reserved berries.

Frozen summer fruit pavlova puddings

SERVES
8
COOK TIME
12
PREP TIME
25
DIFFICULTY
Easy
Tags Christmas, Fruit, Pavlova, Summer
Collections Special occasion, Summer
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Ingredients
  • 1 yellow peach
  • 2 apricots
  • 125 g raspberries
  • 125 g blackberries
  • 125 g strawberries, hulled
  • 4 egg yolks
  • 100 g sugar
  • 2 tsp vanilla bean paste
  • 300 ml pure cream
  • 2 egg whites
  • 125 g ready-made meringues (eg. toffee & almond meringues), roughly crushed
To garnish
  • red currants, icing sugar
Method
  1. Lightly grease a 1 ltr pudding basin or 8 individual pudding basins & line with plastic wrap, allowing plenty to overhang.
  2. Slice the peach & apricots in half, removing the stones & cut into 1cm cubes. Place in a medium bowl & add 250g of the mixed berries, reserving the rest for garnish. Mix gently to combine.
  3. In a large mixing bowl, combine the egg yolks, sugar & vanilla bean paste together over a saucepan of simmering water.
  4. Using electric beaters whisk until pale & mousse like, then remove from heat & allow to cool.
  5. In a separate mixing bowl, whip cream to soft peaks, then fold into yolk mixture, until well combined.
  6. Place egg whites in a clean mixing bowl & beat to stiff peaks. Gently fold into yolk mixture, until well combined.
  7. Add the mixed fruit & crushed meringue to the yolk mixture, folding gently to incorporate.
  8. Carefully spoon the mixture into prepared pudding basin. Fold the overhanging plastic wrap over the top & place in freezer overnight.
To serve: allow large pudding to stand for 20 minutes or individual for 5 minutes before turning onto serving plates. Top with red currants, a dusting of icing sugar to garnish with reserved berries.