Wealden Times | WT180 | February 2017 | Wedding supplement inside
Wealden Times - The lifestyle magazine for the Weald
Wealden Times - The lifestyle magazine for the Weald
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WT <strong>Wedding</strong> Supplement<br />
La<br />
de da! vintage<br />
teaspoon with<br />
embossed ‘I love you’,<br />
£14, Spice Cranbrook<br />
01580 714156<br />
spicecranbrook.<br />
co.uk<br />
Mini Heart Pavlovas<br />
Makes 5 individual hearts.<br />
Cooking time: 30 minutes.<br />
Prep time: 30 minutes<br />
• 3 egg whites<br />
• 300g caster sugar<br />
• 2tbsp freeze-dried<br />
raspberries crushed into a<br />
powder (optional but adds<br />
a raspberry flavour, found<br />
in Waitrose and online)<br />
• pink food colouring<br />
• 100g frozen berries<br />
• 2tbsp caster sugar<br />
• 400ml double cream,<br />
whipped<br />
• fresh berries (I used<br />
raspberries and<br />
blueberries)<br />
• edible pink glitter<br />
(optional)<br />
1. Preheat the oven to 180˚C.<br />
2. Whisk the egg whites on a high speed until soft peaks form.<br />
Keeping it on a high speed, slowly add in the caster sugar<br />
spoon by spoon until you have a bowl of thick, glossy, satin-like<br />
meringue. Fold in the pink food colouring and freeze-dried<br />
raspberry powder to achieve the depth of colour you want.<br />
3. Line two baking sheets with baking paper. Spoon the meringue<br />
into a piping bag and pipe a heart – or, instead, you can spoon<br />
the meringue onto the baking paper and spread into a heart<br />
shape. Turn the oven down to 150˚C and bake the pavlovas<br />
for 30 minutes. Once cooked turn the oven off and leave the<br />
meringues in there to cool down.<br />
4. To make the coulis, put the frozen berries and sugar in a pan<br />
with a splash of water and place over a medium heat until the<br />
sugar has dissolved and the berries have softened. If it still tastes<br />
too sharp you can add a touch more sugar. Leave to cool a little<br />
before blitzing to a smooth consistency.<br />
5. To assemble, dollop the cream in the centre of the hearts, swirl<br />
through some of the berry coulis and place the berries on top.<br />
To make it look extra special sprinkle over some of the glitter.<br />
Through her business, The Little Ginger Baker, Isla creates cakes, as well as catering for parties and functions. Find out more at<br />
thegingerandspiceblog.wordpress.com Twitter: @Gingerbaker23 and facebook.com/Thelittlegingerbaker or email isla353@gmail.com<br />
wealdentimes.co.uk<br />
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