Wild Hibiscus Pavlova
This Pavlova recipe is from the family of the Wild Hibiscus company founder, Australian Lee Etherington. It's pretty safe to assume that THIS pavlova originated in Oz, but generally, hmmmmm...
Ingredients: 4 eggs whites 8 ounces of castor sugar 1 teaspoon of vinegar 1 teaspoon corn flour 1 teaspoon of vanilla essence Pinch of cream of tartar Method: Beat eggs whites until stiff. Add the 3/4 of sugar gradually. Add vinegar and one teaspoon of vanilla essence to the last ¼ of sugar. Add teaspoon of cornflour and pinch cream of tartar, mix together while beating. Prepare an 8 inch round pan, well greased. Then apply mixture to pan - building up the sides. Pre-heat oven at 190C. Add pavlova - cook for 3 minutes only. Reduce heat to 120C Leave for 1 hour. Leave inside oven and remove once oven is cold. Okay to leave in oven overnight. Topping: Fold 2-3 tablespoons of the Wild Hibiscus Syrup through 1 cup mascarpone or crème fraiche. Don't overmix or you will lose the swirl effect. Spoon mixture onto pavlova and drizzle with a little more of the syrup. Crown with Wild Hibiscus Champagne Buds and spoonfuls of fresh passion fruit pulp. And for something rather more savoury, there's this too... |
Wild hibiscus flowers are available to purchase in jars of 11...
11 Wild Hibiscus Flowers in Syrup (including delivery)
$
23.95
A 250g jar containing 11 Queensland wild hibiscus flowers in Syrup.
$23.95 (NZD) price includes fast delivery within New Zealand.
Secure Visa & MasterCard checkout plus Apple Pay & Android Pay options (where applicable).
Ingredients: Australian Wild Hibiscus flowers (38%) (hibiscus sabdariffa), cane sugar, spring water.
EAN: 93495028