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December 18, 2023 - Recipes

Toasted Coconut Mini Pavlova

Indulge in Côte Catering's exquisite pavlova, specially crafted to complement the vibrant flavours of Cloudy Bay.

Experience the perfect treat: Côte Catering's delightful mini pavlovas, designed to harmonise with the rich flavours of Cloudy Bay wines for your next gathering.

PAVLOVA INGREDIENTS

Serves 15 - 20 mini pavs
6 egg whites
6 tablespoons of cold water
2 cups of caster sugar
2 teaspoons of vanilla essence
2 teaspoons of white vinegar
2 tablespoons of cornflour
pinch of salt
1/2 cup of toasted coconut threads

PAVLOVA METHOD

1) Preheat oven to 190 fan bake.
2) In a clean dry mixer, beat egg whites, water and salt until stiff peaks form.
3) Gradually add in the sugar. Once combined, add cornflour, vanilla, white vinegar, and coconut and beat through.
4) Line large baking trays with parchment paper.
5) Spoon large dollops of the mixture onto the trays into small mounds or your desired shape.
6) Bake in the oven at 190 for 5 minutes.
7) Then turn the oven to 120 and bake for 1.5-2 hours.
8) Turn the oven off and let it completely cool before removing from the oven.

BERRY COMPOTE INGREDIENTS

2 punnets fresh strawberries
2 punnets fresh blueberries
2 punnets fresh raspberries
or any berries of your choice
1/2 cup water
1/2 cup sugar

COMPOTE METHOD

1) Wash and chop up the fresh berries and place in a saucepan with the water and sugar.
2) Let this simmer on a low heat stirring to break the food down.
3) Cook on low for 20 minutes until a jam-like texture.
4) Take off the heat and let it cool.

SERVING

1) We love to serve these mini pavlovas topped with freshly whipped cream or mascarpone for a more elevated feel.
2) A generous dollop of berry compote.
3) As well as a sprinkle of fresh berries for a pop of colour and freshness plus a few mint leaves.
4) A shaving of white chocolate can really top it all off!

The perfect Christmas day Dessert!

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