Gluten Free Pineapple Pavlova with kiwi Sauce
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
for the pavlova
285 g (10 oz) 1 1/2 cups of caster (superfine) sugar
1 rounded teaspoon of Gluten free cornflour (cornstarch)
5 large free-range egg whites
1 teaspoon of cider or white wine vinegar
1 rounded teaspoon of Gluten free cornflour (cornstarch)
5 large free-range egg whites
1 teaspoon of cider or white wine vinegar
for the filling
8 ripe kiwi fruit, peeled, trimmed and quartered
Caster (superfine) sugar to taste
White rum to taste
Dairy free vanilla ice-cream
1 medium pineapple, peeled, trimmed, core removed and the flesh cut into bite size cubes
Caster (superfine) sugar to taste
White rum to taste
Dairy free vanilla ice-cream
1 medium pineapple, peeled, trimmed, core removed and the flesh cut into bite size cubes
method
A baking tray lined with a sheet of baking parchment (wax paper)
1. Draw a circle on the baking parchment (wax paper), around a 23cm/9 inch plate
2. Preheat the oven to 150°C (300°F) Gas mark 2
3. Sift the caster (superfine) sugar and cornflour (cornstarch) together into a bowl and set aside.
4. Whisk the egg whites in a large bowl until they form stiff peaks, then fold in the vinegar.
5. Whisk in 50 g (2 oz) 1/4 cup of the sugar mixture then, using a metal spoon, fold in the remainder a quarter at a time. Try to let in as much air as possible.
6. Gently spread the meringue over the circle of paper. Use the back of the spoon to swirl out an indentation in the centre of the meringue and build up the edges higher than the middle.
7. Use a fork to create some peaks around the edge.
8. Cook the pavlova in the oven for about 25 minutes, or until well risen and a light pinkish-brown.
9. Reduce the heat to 140°C (275°F) Gas mark 1 and cook for another 50 minutes.
10. Turn off the heat but do not open the door. Leave the Pavlova for 2 - 6 hours inside the oven.
11. Remove the meringue from the oven and carefully peel away the baking parchment (wax paper).
12. Place the meringue on a serving dish.
13. Very briefly puree the kiwi fruit in a food processor, but do not use a liquidizer as this results in a discoloured sauce.
14. Add enough sugar to taste and stir in enough rum to make it a perfect pouring consistency.
15. Sieve the sauce to remove the pips and then transfer it to a serving jug.
16. Fill the pavlova with the ice-cream, then cover with the pineapple and serve immediately with the accompanying sauce.
1. Draw a circle on the baking parchment (wax paper), around a 23cm/9 inch plate
2. Preheat the oven to 150°C (300°F) Gas mark 2
3. Sift the caster (superfine) sugar and cornflour (cornstarch) together into a bowl and set aside.
4. Whisk the egg whites in a large bowl until they form stiff peaks, then fold in the vinegar.
5. Whisk in 50 g (2 oz) 1/4 cup of the sugar mixture then, using a metal spoon, fold in the remainder a quarter at a time. Try to let in as much air as possible.
6. Gently spread the meringue over the circle of paper. Use the back of the spoon to swirl out an indentation in the centre of the meringue and build up the edges higher than the middle.
7. Use a fork to create some peaks around the edge.
8. Cook the pavlova in the oven for about 25 minutes, or until well risen and a light pinkish-brown.
9. Reduce the heat to 140°C (275°F) Gas mark 1 and cook for another 50 minutes.
10. Turn off the heat but do not open the door. Leave the Pavlova for 2 - 6 hours inside the oven.
11. Remove the meringue from the oven and carefully peel away the baking parchment (wax paper).
12. Place the meringue on a serving dish.
13. Very briefly puree the kiwi fruit in a food processor, but do not use a liquidizer as this results in a discoloured sauce.
14. Add enough sugar to taste and stir in enough rum to make it a perfect pouring consistency.
15. Sieve the sauce to remove the pips and then transfer it to a serving jug.
16. Fill the pavlova with the ice-cream, then cover with the pineapple and serve immediately with the accompanying sauce.
serving amount
serves 8
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