Mini Pavlovas with Poached Figs and Greek Yoghurt
A very different take on pavlova.
- 5 figs freah, washed and cut in half
- 2 cups water
- 2 cups brown sugar
- 1 cinnamon stick
- 5 cloves
- 4 egg whites at room temperature
- 220 grams sugar caster or superfine
- 1 pinch sea salt
- 2 teaspoon corn flour
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
For the figs:
Place the sugar, water and spices in a saucepan on a medium heat. Stir occasionally until the sugar is fully dissolved. Bring to a boil and drop in the cut figs. Simmer for 10 minutes.
Once the figs are cooked remove from the heat and set aside. Allow to cool completely before serving them on top of the pavlovas.
Take an 10cm round side plate and draw an outline around it on some baking paper. (repeat this process ten more times-you will need a total of 2 pieces of baking paper). Turn the baking paper over and pre heat your oven to 180 deg C.
For the mini pavolvas:
Place the egg whites into a mixing bowl and whisk until they are stiff. With the mixer still running, add the salt and proceed to add the sugar a little at a time until the egg whites are glossy and thick.
Using a spatula, fold in the corn flour, vinegar and vanilla and proceed to shape the pavlovas on the drawn circles on the baking paper. Ensure there is a little height when creating them.
Place the pavlovas in the oven and turn the temperature down to 150 deg C. Cook for 30 minutes and then drop the temperature down to 120 and cook for a further 30 minutes. Turn your oven off and allow them to cool in the oven.
Once cooled (preferably overnight) dress the pavlovas with Greek yoghurt and then poached figs.
Serving: 1serve | Calories: 281kcal | Carbohydrates: 71g | Protein: 2g | Fat: 1g | Saturated Fat: 1g