Mixed Berry & Chocolate Mousse Pavlova
★★★★★ 4.5 (9)
Ingredients
Method
- Combine frozen raspberries and 1 tablespoon sugar in a medium saucepan. Bring to the boil, mashing raspberries with a wooden spoon, over medium heat and cook for 2 minutes until raspberries are very soft
- Using a wooden spoon, mash/push raspberries through a sieve into a bowl to form a smooth puree (it makes about 200 ml puree). Transfer to a heatproof bowl and chill until cooled
- To make souffles, preheat oven to 190°C. Grease 4 x 1 cup souffle dishes or ramekins with melted butter and sprinkle each with 1/2 teaspoon sugar to lightly coat sides and base of dishes
- Place 1/2 cup (125ml) cooled raspberry puree into a large bowl. Add egg yolks and sift over the flours. Stir until combined. Reserve remaining puree to serve
- In a clean bowl, using electric beaters, beat egg whites until soft peaks form
- Gradually beat in remaining 1/4 cup caster sugar until firm peaks form. Using a large metal spoon, gently fold a large spoonful of egg whites through raspberry mixture. Fold in remaining egg whites
- Spoon mixture evenly into prepared dishes. Place on a baking tray. Bake for 10 minutes until puffed and light golden on top. Dust with icing sugar and serve immediately with remaining raspberry puree
Tips & Hints:
- If you like extra sweet desserts, add an extra 1 tablespoon caster sugar to the frozen raspberries when boiling.
- When pushing the raspberry puree through a sieve, scrape the underside of the sieve to capture all the puree.
- Just before baking the souffles, run a blunt knife in a small circle, about 1cm from the edge and 1 cm deep, through the mixture in each dish- this helps the souffle evenly rise.
- Combine frozen raspberries and 1 tablespoon sugar in a medium saucepan. Bring to the boil, mashing raspberries with a wooden spoon, over medium heat and cook for 2 minutes until raspberries are very soft
- Using a wooden spoon, mash/push raspberries through a sieve into a bowl to form a smooth puree (it makes about 200 ml puree). Transfer to a heatproof bowl and chill until cooled
- To make souffles, preheat oven to 190°C. Grease 4 x 1 cup souffle dishes or ramekins with melted butter and sprinkle each with 1/2 teaspoon sugar to lightly coat sides and base of dishes
- Place 1/2 cup (125ml) cooled raspberry puree into a large bowl. Add egg yolks and sift over the flours. Stir until combined. Reserve remaining puree to serve
- In a clean bowl, using electric beaters, beat egg whites until soft peaks form
- Gradually beat in remaining 1/4 cup caster sugar until firm peaks form. Using a large metal spoon, gently fold a large spoonful of egg whites through raspberry mixture. Fold in remaining egg whites
- Spoon mixture evenly into prepared dishes. Place on a baking tray. Bake for 10 minutes until puffed and light golden on top. Dust with icing sugar and serve immediately with remaining raspberry puree
Tips & Hints:
- If you like extra sweet desserts, add an extra 1 tablespoon caster sugar to the frozen raspberries when boiling.
- When pushing the raspberry puree through a sieve, scrape the underside of the sieve to capture all the puree.
- Just before baking the souffles, run a blunt knife in a small circle, about 1cm from the edge and 1 cm deep, through the mixture in each dish- this helps the souffle evenly rise.
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carol pike
serve immediately? - They look delicious but I don't want to leave my company while I prepare a dessert. Any way most of this could be done ahead of time? Thanks, Carol
+ 30 star only ratings in addition to the reviews above
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