The Peachick’s Pavlova

So Stage 2 of the milk reintroduction has ended in spectacular failure!  Poor littlest Peachick has a back covered in hives which she scratched until they bled…  and so milk reintroduction goes no further!


To cheer up the littlest Peachick and her poorly older sister (stinking cold) I have spent the afternoon making a Peachick friendly pavlova.  It’s completely dairy & soya free and contains three of their favourite foods…. Meringue, Dark Chocolate & Jelly!  Who could not love any dessert that contains one let alone all three of them?!


This Pavlova is by no means complete – this recipe is just a base for whatever fruit you fancy adding.  All you need to do is change the jelly flavour, decorate with a complimentary fruit and finish off with a drizzle of melted chocolate!  The separate bits of this dessert can be made ahead of time – a day or two before needed – and then assembled at the last minute!


Ingredients:

2 egg whites

100g caster sugar

pinch of salt

Block of Jelly (any flavour, prepared in a bowl)

50g Dark chocolate (melted)


Method:


Firstly make the jelly according to the instructions on the packet and leave to set in the fridge.

The method is the same as any other basic meringue really.  Put the egg whites in the mixer bowl with a pinch of salt and whisk until stiff – to check you should be able to tip the bowl upside down without the mixture falling on your head!


In a couple of stages add the sugar and continue to whisk (will take about 5-8mins) until smooth and white and glossy.  It should hold stiff peaks and if rubbed between your fingertips will be smooth not grainy.


To get a nice round shape for the base… I cheat… I get a circle of bake-o-glide and spread the meringue out to within a couple of cm’s of the edges.  I make the base quite thin as I am making it for the girls and adding extra sugar on top in the form of jelly!

So next for the edge – this is actually really easy.  Stick the rest of the meringue mixture in a piping bag and cut off the end.  Hold it vertically above the edge of your meringue circle and make one blob (I usually count to 2 whilst doing each one so they are the same size) then make another one next to it until you have gone all the way round.  The last one maybe slightly bigger or smaller than the rest but it doesn’t matter unless the queen is coming for afternoon tea!

Bake the meringue in the oven at 120-140C for about 30mins until crisp on the outside but still gooey in the middle.  Leave to cool.


Next melt the chocolate over a simmering pan of hot water and spread over the top of the meringue.  This will waterproof the meringue and stop the jelly turning it into a giant sloppy mess!

Once the chocolate has set you can spoon on the set jelly, and then the toppings are up to you.  Cover the jelly surface with a spiral of raspberries stood on end and then drizzle over some more melted chocolate to finish!


Definitely a nice dairy free alternative to pavlova and although probably has a lot less fat I’m pretty sure its high on the sugar count.  Using sugar-free jelly should help though!



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