Friday, 15 January 2016
Brandy Cream & Apple Pavlova with Cinnamon Candied Nuts
Anyone up for leftover bakemas food?
This idea was originally for bakemas but I didn’t have time to make it and I didn’t actually have any days left for an extra recipe. I guess brandy cream doesn’t scream January food but hear me out a second; meringue is pretty much fat free, this brandy cream is 50% yogurt and there’s apples; did I tick all the healthy January boxes?
Okay, so pavlovas seem like party food to me, party or BBQ food. I know they pretty much make a massive mess but isn’t that part of the fun? They’re delicious and I realise its January but I’ve added some festive cheer to this one, specifically in the form of brandy cream but shh! People eat brandy cream at other times of the year, right? I also had some candied nuts left over and couldn’t resist adding them. Aside from the fact you might feel a little like you’re in the wrong month when you eat this it is a pretty light dessert so don’t feel too bad about it.
4 egg whites
225g/8oz caster sugar
2 level tsp corn flour
2 tsp white wine vinegar
2 cooking apples
1 tbsp honey
150ml double cream
150g greek yogurt
1 ½ tbsp brandy
1 ½ tbsp icing sugar
The recipe for the cinnamon candied nuts is here
To make the meringues preheat the oven to 160C/325F/Gas mark 3 and lay a sheet of greaseproof paper on a baking tray.
Put the egg whites in a bowl and whisk until stiff, add the sugar a spoonful at a time and whisk well after each addition. Mix the corn flour and vinegar together then whisk into the meringue mixture.
Spoon the mixture onto the baking tray, making a little well in the middle of each meringue.
Place the meringue in the oven and immediately reduce the oven temperature to 150C/300F/Gas Mark 2. Bake for about 1 hour until firm to the touch then turn off the oven and leave to cool with the oven door shut.
Side note: you can either make one large meringue or smaller single serve meringues, I made 6 but they were quite large.
To make the apple sauce peel and slice the apples and place in a saucepan with one tablespoon of water and heat on low with the lid on stirring occasionally. Once the apples have mushed down into a sauce take off the heat and stir in the honey then set aside to cool.
For the brandy cream pour the cream into a bowl and whisk until it holds soft peaks. Add the yogurt, brandy and icing sugar and mix together.
Once the meringues are cool, spread the brandy cream and apple sauce on and top with cinnamon candied nuts.