400gtin coconut cream CHILLED--do not skip chilling it!
8good sized Apricots or 10 small
Prep a loaf pan. If using metal you'll need to line it with cling film.
Beat eggs, sugar and egg yolks with a handheld electric mixer until light and fluffy. Around 5 minutes
Transfer to a heat proof bowl. Place over a saucepan of simmering water. Carefully whisk (on low with the electric beaters) for 6-8 mins or until mixture is thick and pale and the temperature reaches 72C on a thermometer.
Take the bowl off the heat and whisk rapidly on high speed to cool.
Without tipping the can, open the coconut cream, spoon off the thick white mixture into a bowl and discard the liquid.
Use an electric mixer to whip the cream and coconut cream together until stiff peaks form.
Fold through the egg mix.
Use a blender to puree 4 of the apricots.
Pour onto the egg and cream mix and stir through gently. Finely chop another 2 apricots and fold through.
Slice 2 of the apricots and set aside.
Pour the egg and cream mix into the loaf pan on top of the slices.
Cover with cling film and freeze for 8 hours before serving.
2tablespoonsicing sugarto flavour the cream and and more to dust
250gstrawberries sliced - or more depending on your strawberry want!
Preheat an oven to 140°C
Place egg whites in a clean, dry electric mixer and add a pinch of salt
Whisk on medium and keep whisking until ribbons start forming on the surface (if you see peaks - stop whisking!
Start adding the sugar spoon by spoon to ensure it gets well incorporated into the egg white.
Increase the mixer speed to high. If you do this earlier you risk over aerating the mix, which can cause more cracks than you want.
Whip for 5 minutes, then turn off the mixer.
Stir in cornflour, trickle in the white vinegar and make a couple of turns with a spatula to fold it in.
Have a baking tray lined with baking paper ready so you can shape the pavlova immediately. If your oven has a fierce fan, dot some meringue underneath the corners of the paper so it'll stick.
Pile the meringue onto the tray, then run a palette knife back and forth over the top to compress it into a beehive shape. This compacts the meringue so it won't stick.
Run the palette knife around the meringue to give it a smooth, round shape, ensuring it has contact with the paper so it has something to spring off, then gently press down from the centre to expand it to 20cm diameter.
Transfer tray to oven, and immediately turn it down to 100°C. Bake for 1 hour - don't open it, don't poke it - then turn off the oven and leave the pavlova to finish cooking as the temperature slowly drops for at least 6 hours or preferably overnight. This gives it time to set and helps form a thick crust.
When you are ready to serve - Whip the cream to desired consistency and add icing sugar to taste. using a pallet knife cover the top of the pav with cream (how much is a personal preference), top with strawberries and dust with icing sugar. Enjoy!
Vanilla ice cream. to serveor your favourite flavour
In a small saucepan, combine vinegar, honey and salt; cook and stir over low heat until blended, 2 - 3 minutes. Reserve 1/3 cup mixture for brushing nectarines.
Bring remaining mixture to a boil over medium heat; cook and stir just until mixture begins to thicken slightly (do not overcook), 4 - 6 minutes. Remove from heat.
Brush nectarines with some of the reserved balsamic mixture. Grill, covered, on an oiled rack over medium heat until caramelized, brushing occasionally with remaining reserved balsamic mixture, 6 - 8 minutes on each side.