THE DAIRY KITCHEN Rose and Pistachio Gelato Pavlovas with Smashed Raspberries
By THE DAIRY KITCHEN
Preparation 20 MINS
Cooking 1 HR 0 MINS
Try this amazing pistachio gelato over these crisp and marshmallow like pavlovas.
Ingredients4 egg whites
1 cup caster sugar
2 teaspoons cornflour
1 teaspoon white vinegar
1 teaspoon rosewater
2 tablespoons finely chopped raw pistachios
250g fresh raspberries
2 tablespoons icing sugar, sifted
1 litre Cow and The Moon Pistachio Gelato
Tip: Pavlovas can be made up to 2 days ahead and stored in an airtight container before using. Alternatively, use pre-purchased meringue nests.
- Beat the egg whites until soft peaks form. Gradually add the sugar beating well between each addition. Sift the cornflour over the egg whites and using a metal spoon fold through with the vinegar and rosewater.
- Spoon or pipe the meringues into 8 x 8cm diameter mounds. Sprinkle with pistachios and bake at 120°C for 1 hour. Turn the oven off and allow to cool completely with the door ajar.
- Coarsely mash raspberries with icing sugar. Top each pavlova with a large scoop of pistachio gelato and drizzle with raspberries. Serve immediately.