(From the Gluten Free Dessert Collection at emealsforyou.com)
For you frequent readers you will remember that I was on my way to NJ for our quarterly trip and had suffered temporary loss of my tastebuds. If that wasn’t enough I had to contend with preparing dinners for a vegetarian, a gluten intolerant person and the rest of the mob. It turned out to be less of a struggle than I anticipated and a good learning experience for creating meals for those who don’t tolerate all things wheat.
The pavlova was a requested dessert and turned out to be the perfect ending to a great meal. It is important to follow the baking instructions to ensure the pavlova are crisp on the outside and creamy and soft on the inside.
Mixed Berry Pavlova
|0.125||tsp||cream of tartar|
|8||oz||mixed berries, frozen|
For the Pavlova: Beat egg whites with cream of tartar, salt, sugar and vanilla until stiff and glossy. Pre-heat oven to 200 degrees; line a cookie sheet with parchment paper. Spread egg white mixture in even, 4-inch circles on the parchment paper, about 3/4th inch thick. Cook in oven for 1 ½ hours then turn oven off and let Pavlova cool in the oven for about an hour. ( may be frozen at this point)
For the whipped cream: Place heavy cream, vanilla and sugar in a cold bowl and whip until firm peaks form.
For the berries: Mix the sugar into the berries, allow the berries to thaw.
To construct the Pavlova: Place a Pavlova in the center of a plate, spoon on whipped cream in the center, Gently spoon on the berries, allowing some of the juice to run unto the plate.
Try some of our many gluten-free desserts and recipes at emealsforyou.com.