Sunbeam JM3200 manual Pavlova, Quick Bernaise Sauce, For individual meringues

Recipes.

5.Pour into individual serving dishes., Allow to set in refrigerator.

6.When set, decorate with whipped cream and sprinkle with grated chocolate.

Pavlova

4 egg whites, at room temperature pinch salt

1 cup caster sugar

1 tablespoon cornflour

2 teaspoons lemon juice or vinegar

1 teaspoon vanilla essence

1.Pre-heat oven to 110oC. Lightly grease baking tray or Pavlova plate and dust with cornflour.

2.In a mixing bowl, beat egg whites and salt on speed 5 until stiff.

3.On speed 5, gradually add sugar, beating constantly until stiff and glossy. On speed 1, add cornflour and mix until combined.

4.Pile meringue mixture onto prepared tray or plate. If desired, shape a hollow in the centre to hold a filling.

5.Bake until firm, approximately 11/4 to 11/2 hours. Turn heat off and allow to cool in the oven.

6.When cool, decorate pavlova with fruit, custard or cream as desired.

For individual meringues:

Pipe meringue mixture on a slide lined with greaseproof paper and bake for approximately 1 hour, until firm. Makes aproximately 30 meringues.

Quick Bernaise Sauce

3 shallots, sliced

1/4 cup Tarragon vinegar

1 tablespoon white wine

12peppercorns

1bay leaf

3egg yolks

375g butter, melted

1.Place shallots, vinegar, wine, peppercorns and bay leaf into a small saucepan. Bring to the boil and simmer until reduced to one third, strain.

2.On speed 5 whisk yolks over hot (not boiling) water, gradually adding reduced liquid until mixture begins to thicken.

3.Gradually add butter in a thin stream into the thickened mixture beating well between additions. Sauce should become thick and creamy.

Serve warm over steak and vegetables.

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