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Recipe of the Week - Gluten-free Mixed Berry Pavlova

Posted by on Oct. 1, 2012 at 11:28 PM
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(From the Gluten Free Dessert Collection at emealsforyou.com)

Mixed Berry Pavlova

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

Recipe Summary
Complexity: Easy
Serves: 6
Category: Dessert
Meal: other (General)
4 large egg, whites
0.125 tsp cream of tartar
0.125 tsp salt, table
1 cup sugar, granulated
0.5 tsp vanilla



1 cup cream, heavy
1 tsp vanilla
1 Tb sugar, granulated



8 oz mixed berries, frozen
1 Tb sugar, granulated



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.

Serve immediately.

Try some of our many gluten-free desserts and recipes at emealsforyou.com.

by on Oct. 1, 2012 at 11:28 PM
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