‘Postre Chaja’ Pavlova is a traditional Uruguayan dessert, it is almost a combination of trifle and pavlova – perfect for a festive dessert with a twist! Normally made with Tinned Peaches, by replacing this with our beautiful mangoes, this could become another dessert we claim as an Aussie icon!
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'Postre Chaja' Pavlova
Ingredients
- Meringue
- 440 g sugar
- 8 eggs whites only
- 2 tsp Cornflour
- 1 tsp White vinegar
- Sponge
- 185 g caster sugar
- 6 eggs
- 185 g Flour
- 90 g Butter melted
- Mango and Peanuts
- 300 g sugar
- 3 Mangoes cut into 6 "cheeks"
- 300 g water
- 200 g Blanched peanuts
- 2 Tbsp Extra virgin olive oil
- 1 Tbsp Super fine salt
- 300 g Double cream whipped
- 300 g Dulce de leche
Ingredients
- Meringue
- 440 g sugar
- 8 eggs whites only
- 2 tsp Cornflour
- 1 tsp White vinegar
- Sponge
- 185 g caster sugar
- 6 eggs
- 185 g Flour
- 90 g Butter melted
- Mango and Peanuts
- 300 g sugar
- 3 Mangoes cut into 6 "cheeks"
- 300 g water
- 200 g Blanched peanuts
- 2 Tbsp Extra virgin olive oil
- 1 Tbsp Super fine salt
- 300 g Double cream whipped
- 300 g Dulce de leche
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Instructions
To make meringue, whisk egg whites till soft peaks adding sugar slowly, add cornflour and vinegar place in a tray and bake at 100 degrees for 2 hours.
For sponge, preheat oven at 180 degrees grease a tin, beat up eggs until light and fluffy fold in sifted flour and melted butter, bake for 20 to 25 minutes.
Cut mangos into cheeks and cut cheeks in 4, bring sugar and water To boil and add mango stones and turn off leave to sit for 15 minutes strain and add cheeks allow to cool in fringe.
Roast peanuts on 150 degrees until golden add oil and salt allow to cool and roughly chop. 5 Smash everything together on a plate and present as your smash-hit.
Recipe Notes
To make dulce de leche, take a can of condensed milk and place in a saucepan of cold water bring to the boil then simmer for 90 minutes. Allow to cool in water and ensure can is completely cooled before opening.
This is a great way to cook rhubarb so that it retains structure and bite – plus it’s a unique fruit jelly to serve up at a dinner party or any dinner for that matter! It is a dessert but also double as a funky starter, give it a go you won’t be disappointed!
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Jellied Rhubarb & Vanilla Soup
Ingredients
- 500 g rhubarb trimmed at both ends
- 400 g white caster sugar
- 1 vanilla pod split, seeds scraped
- 1 glass of white wine
- 1 piece peeled lemon zest
- 3 gelatine leaf
- clotted cream to serve
Ingredients
- 500 g rhubarb trimmed at both ends
- 400 g white caster sugar
- 1 vanilla pod split, seeds scraped
- 1 glass of white wine
- 1 piece peeled lemon zest
- 3 gelatine leaf
- clotted cream to serve
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Instructions
Very neatly cut the rhubarb into 5cm lengths, then cut each length into neat batons, about the size of thick matchsticks, and set aside.
Tip the sugar, vanilla pod and seeds, wine and lemon zest into a wide pan and pour over 800ml cold water. Give everything a good stir to dissolve the sugar slightly, then set over a medium heat and gradually bring to boil, stirring occasionally. Turn up the heat to high so the syrup is boiling really fast, then turn off the heat and immediately stir in the rhubarb. Cover the pan with a plate or lid and leave to cool completely, then pour off 350ml of the syrup and reserve. Chill the remaining rhubarb and syrup.
Soak the gelatine in cold water. Heat the reserved syrup in a small pan, then turn off the heat. Gently lift out the gelatine, give it a squeeze, then add it to the pan to dissolve in the syrup. Pour into 6 serving bowls, then put in the fridge and leave to set overnight.
To serve, gently break up the jelly a little in each bowl, give the rhubarb a good stir, then use a slotted spoon to spoon an even layer of rhubarb into each bowl. Pour over some of the syrup and place a spoonful of clotted cream in the middle of each bowl to serve.