35
PAvLOvA BITES WITh ChOCOLATE RASPBERRy SAUCE
INGREdIENTS
3 large eggs whites (room temperature)
¼ teaspoon cream of tarter
Pinch kosher salt
¾ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon bourbon whiskey
3 tablespoons cocoa nibs
RASPBERRy SAUCE
1 cup raspberries (fresh or frozen)
½ cup water
2 Tablespoons honey
½ lime (juice)
¼ cup sugar
2 oz semi sweet chocolate chips
METhOd
1. Pre heat oven to 300°
2. Place egg whites, cream of tarter and
salt in BEM600XL mixing bowl. Wh isk
at 5 speed until soft peaks are r eached
(about 4 -5mi n)
3. Turn speed to 6 and slowly add sugar
to bowl until firm peaks are reac hed
(about 3-4 min)
4. Add vanilla, bourbon and cocoa nibs
just until incorporated
5. Use a parchment lined sheet tray and
drop 1 heaping tablespoon of mixture
2" apart from each other on tray. About
8 should fit on a tray. Place in oven for
45-55 min until surface i s dry.
6. While the pavlova is in the oven get
started on the sauce. Place raspber ries,
water, honey, lime and sugar in a small
sauce pan. Simmer on medium heat
until raspberries star t breaking apart
3-4 min.
7. Take sauce off heat. Add chocolate to
sauce. Stir until chocolate has melted .
set aside until pavlova is finished . Once
pavlova has come out of the oven. Let
them rest for about 20 min. Drizzle
pavlova bites with sauce.
ROyAL ICING
Makes about 2 cups
INGREdIENTS
2 egg whites
Pinch cream of tartar
2 ¼ cups (277g) powdered sugar, sifted
METhOd
1. Combine egg whites and cream of tartar
in the electric mixer bowl. Beat on speed
8 until lightly beaten.
2. Reduce speed to 6 and add powdered
sugar a heaped spoonful at a time unti l
well combined.
3. Place icing into a piping bag and pipe.
Icing will harden on standing.
LEMON ICING
For a 9" cake
INGREdIENTS
3 cups (369g) powdered sugar, sifted
1 teaspoon grated lemon rind
2 tablespoons + 2 teaspoons lemon juice
¾ stick + 1 tablespoon (100g) butter, melted
METhOd
1. Place powdered sugar and lemon rind
into the bowl of the electric mixer. While
on speed 4-5 speed pour in lemon juice
and butter. Mix until combined.
2. Spread on cooled cake.
RECIPES
BEM600XL_IB_A12_FA.indd 35 21/06/12 10:25 AM