practical, how cooking recipe Haunted Pavlova with 10 ingredients and 5 stages of easy cooking, which is easy and delicious.
Without fail making ultimate Haunted Pavlova easy, fast, practical.
Good Afternoon every body, now you can cook recipe Haunted Pavlova with 10 ingredients and 5 steps. Next this is how to cook, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 10 ingredients and 5 stages of easy cooking Haunted Pavlova.
Ingredients all Haunted Pavlova
Prepare : For the Pavlova:.
Needed 4 : egg whites.
Prepare 200 g : caster sugar.
Prepare : For the edible blood, blackcurrant coulis:.
Needed 250 g : blackcurrants.
Prepare 50 g : caster sugar.
Prepare 50 ml : creme de cassis (optional).
Prepare : Dark chocolate.
Prepare 300 ml : double cream, whipped.
Prepare : Extra meringue ghosties.
If all basic ingredients Haunted Pavlova it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.
Step by Step Cooking Haunted Pavlova
- For the pavlovas: Preheat the oven to 100 C. Whip the egg white in a bowl until they are light and fluffy, start adding the caster sugar 1 tsp at a time until all the sugar is incorporated, the egg white should hold stiff peaks and appear glossy..
- Either pipe or spoon around 3/4 of the egg whites onto a lined baking sheet, then pipe the rest of mix into little ghosts on a baking sheet. Bake in the oven for around one hour, the pavlova on the stop shelf and the ghosts on the lower shelf, then turn off the heat and open the oven door slightly and allow to cool completely whilst still in the oven..
- Once cool draw ghost faces on the mini pavlovas, either with edible black pen or with a little dark chocolate..
- For the coulis: Heat the blackcurrants with the liqueur and sugar in a frying pan and heat, mixing well. Bring to the boil for a few minutes, it should start to thicken slightly. Then removed from the heat and pass through a sieve, set to one side to cool..
- To Assemble: Line the inside of the pavlova with dark chocolate. Whip the double cream until it holds firm peaks, the spoon into the pavlova base. Drizzle over lots of the blackcurrant coolie. Use lots of meringue ghosties to decorate, then serve..
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