Kiwi Fruit Pavlova With Raspberry Sauce Recipes

KIWI-BERRY PAVLOVA

Steps:

• Preheat oven to 200, with rack in center. Line a large rimmed baking sheet with parchment paper; set aside. In a small bowl, whisk sugar and cornstarch until combined.
• Make meringue: In a large mixing bowl, using an electric mixer on medium speed, beat egg whites, lemon juice, and salt until very frothy. Add 1 tablespoon sugar mixture every 30 seconds, until stiff, glossy peaks form, about 8 minutes total, scraping down sides of bowl halfway through.
• Mound meringue onto prepared baking sheet; gently spread to a 9-inch circle, with a well in the center and a 1-inch raised border around the edge.
• Bake until shell is crisp on the outside and marshmallowy on the inside, about 2 1/2 hours (reduce oven temperature to 175 if it starts to brown). Turn oven off; let meringue dry out in closed oven for another 2 1/2 hours, or up to overnight.
• Just before serving, using an electric mixer, beat cream and vanilla in a medium bowl until soft peaks form. Fill shell with whipped cream, and top with fruit. To serve, use a serrated knife to cut into wedges.

PAVLOVA WITH RASPBERRIES

Steps:

• Macerate the fruit: Combine the brown sugar, raspberry jam, vanilla extract, cinnamon, allspice and lemon zest and juice in a medium bowl. Add the raspberries and gentle toss to combine all of the flavors. Cover and refrigerate.
• Get the oven ready for the meringue: Remove all racks from the oven except for the one closest to the top. Preheat the oven to 275 degrees F. Line a baking sheet with parchment and coat with nonstick spray for good measure.
• Make the meringue mixture: Whisk the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on high speed until the egg whites hold their shape and the whisk leaves a trace in the eggs whites, 2 to 5 minutes. Thoroughly mix the granulated sugar with the cornstarch in a medium bowl. Increase the mixer speed to medium and gradually add the sugar mixture, tablespoon by tablespoon, waiting until each spoonful is incorporated before adding more. Continue to whisk until the meringue is firm and glossy, 3 to 5 minutes. Spoon the meringue mixture into a pastry bag or the corner of a resealable plastic bag and cut 1/2 inch off one corner. Pipe the meringue onto the prepared baking sheet into a 6-inch round.
• Bake the meringue: Bake, undisturbed, for about 25 minutes. Rotate the tray and continue to bake until the exterior is firm and crusty when touched (ever so gently!), about 5 minutes more. While the center should still be moist and somewhat goopy, the exterior should be lightly golden brown on the exterior. Cool for about 10 minutes.
• Make the cream and prepare the fruit: Whisk the cream in the bowl of an electric mixer fitted with the whisk attachment until somewhat stiff, about 3 minutes. Spoon the fruit on the bottom of a serving platter and gently place the meringue on top. Serve with whipped cream on the side.

PAVLOVA WITH FRESH SUMMER BERRIES & RASPBERRY COULIS SAUCE RECIPE - (4.3/5)

Steps:

• Preheat oven to 250°F. and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7-inch (18-cm) circle on the paper. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. For the raspberry coulis sauce (optional): If you are using frozen raspberries, there is no need to thaw them. Simply rinse and put into a saucepan. Add the water, sugar, lemon rind and juice. Bring to a boil and allow the fruit to cook-- 5 to10 minutes. Ideally, using an immersion blender makes it very easily to puree the fruit. Otherwise, you can use a potato masher. It is important that you stain the pureed fruit with a fine mesh strainer. Push the juice through, by stirring the cooked fruit. You will end up with a lot of seeds! Toss the seeds. I prefer to have my coulis sauce a little thicker. I use about 1-2 teaspoons of Clear Jel (or cornstarch), with enough water to dissolve it (about 1 tablespoon); whisk completely before adding back to the strained fruit puree. Add this to the strained fruit puree and cook until it thickens. If desired, add the Chambord to the coulis sauce. I like to strain the sauce, again, to remove any potential lumps from the cornstarch (or Clearjel). Refrigerate until cold. I have stored this for up to 2 weeks, without any problems. Drizzle the coulis sauce over ice cream, custards, fruit or panna cota. I've even added this to warm maple syrup for a different flavor with pancakes. Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. If desired, drizzle a raspberry coulis sauce over each serving. Serve immediately as this dessert does not hold for more than a few hours.

KIWI FRUIT PAVLOVA WITH RASPBERRY SAUCE

Steps:

• Heat oven to 275° F. Line cookie sheet with parchment paper.
• In large bowl, beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually add 1 cup sugar, beating at high speed until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue onto paper-lined cookie sheet; spread into 12-inch circle.
• Bake at 275° F. for 1 hour. DO NOT OPEN OVEN. Turn oven off; leave meringue in oven with door closed for 30 minutes.
• In blender container or food processor bowl with metal blade, puree raspberries until smooth.
• To serve, cut meringue into 8 wedges; place on individual plates. Top wedges with kiwifruit slices and raspberry sauce.

RASPBERRY KIWI PAVLOVA

Steps:

• Preheat oven to 275F and put rack in middle of oven. Line a small baking sheet with foil and set aside.
• Using a squeaky clean metal bowl, beat the egg whites with a squeaky clean electric mixer on medium speed. Beat until you can form soft peaks.
• Add the sugar to the egg whites tablespoon by tablespoon, beating after each addition. At this point, the egg whites should be glossy stiff peaks.
• Sprinkle the cornstarch and vinegar on the meringue and fold in gently. Add the raspberry extract and fold into the mixture, again gently.
• Spread the meringue on the foil covered baking sheet in a 7" circle or until about 1 inch high. Make shallow indentation in meringue, making sure sides are higher than middle.
• Bake the meringue for about 1 hour and 15 minutes.
• Turn off the oven and crack the oven door open so meringue cools slowly. Cool completely in oven. Meringue will look cracked on top, which is exactly right!
• Just before serving, take the pavlova out of the oven and remove it gently from the foil. Place on plate.
• Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing the berries and peel and slice the kiwifruit. Make sure the berries are not wet. Gently dry with paper towel.
• Gently spoon whipped cream into shallow indentation in pavlova. Arrange raspberries and kiwifuit on top of whipped cream.

FRESH BERRY PAVLOVA BY SPLENDA®

Steps:

• Meringue: Put egg whites and cream of tartar in electric mixer, and begin to whip slowly.
• Meanwhile, combine SPLENDA® Granulated sugar, water and lemon juice in a small stainless steel sauce pan. Heat until liquid reaches 175°F (88°C) on a sugar thermometer or until liquid has almost reduced and begins to look "sticky". Slowly pour SPLENDA® mixture into beating egg whites, which should be at a soft peak stage. Add cornstarch, and turn mixer to high. Continue to mix until egg whites are stiff. Do not over-mix!
• On a parchment paper lined baking tray, spread meringue or pipe, to form a bowl, about 10 inches (25 cm) in diameter.
• Bake at 225°F (109°C) for about 1 hour or until it just begins to colour. Leave oven ajar and let cool completely.
• Filling: Whip cream and SPLENDA® Granulated till stiff. Gently fold in berries/fruit.
• Topping: Combine raspberries, water and SPLENDA® Granulated in a non-reactive saucepan (such as stainless steel) and simmer gently till thick. Puree well and strain through a fine sieve to remove seeds.
• Assembly: Gently remove baked meringue, and place on serving platter. Spoon cream-fruit mixture into centre. Drizzle with raspberry puree.
• Servings: One 10 inch pavlova or 8 servings.
• Canadian Living Test Kitchen.

KIWI SALAD WITH RASPBERRY SAUCE

Steps:

• Combine 1/2 cup raspberries, yogurt, and sugar in blender; puree until smooth. Set aside.
• Mix together kiwi and banana in a small bowl.
• To serve, center a 1-inch ring mold on serving plate. Fill with 1/4 kiwi mixture, pressing down gently with the back of a spoon. Remove ring mold, and top with 1 raspberry. Drizzle 1 tablespoon yogurt sauce around fruit; serve.