Brown Sugar Pavlovas
|Egg whites||2 Large|
|Cornflour||1 Teaspoon (Cornstarch)|
|Raspberry vinegar||1 Teaspoon|
|Light muscovado sugar||3 1⁄2 Ounce, crushed free of lumps (100 Gram)|
|Red currant jelly||2 Tablespoon|
|Unsweetened orange juice||2 Tablespoon|
|Low fat fromage frais||5 Fluid Ounce (150 Milliliter, 3/4 Cup, Natural, Unsweetened Yogurt)|
|Raspberries||6 Ounce, thawed if frozen (175 Gram)|
1)Preheat oven to 300 degrees F or 150 degrees C or Gas Mark 2.
2)Lay baking sheets along with baking parchment.
3)In a clean, grease-free bowl, whisk egg whites until peaks appear.
4)Fold in vinegar and cornflour.
5)Add sugar gradually and mix well until a thick consistence is achieved. The mixture should be glossy now.
6)Make 4 portions of the mixture and spoon each onto a separate baking sheet. Spread each into a round of 4 inch in size.
7)Bake at 300 degrees F for 40 to 45 minutes until crisp and brown. Cool.
8)In a small pan, heat together redcurrant jelly and orange juice. Stir until the jelly melts and then cool for 10 minutes.
9)Use a palette knife and gently ease the pavolvas from baking sheets onto serving plate.
10)Top the pavlovas with fromage frais and raspberries. Glaze with redcurrant jelly mixture and serve.