Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, haunted pavlova. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Haunted Pavlova is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Haunted Pavlova is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook haunted pavlova using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Haunted Pavlova:
- Take For the Pavlova:
- Prepare 4 egg whites
- Take 200 g caster sugar
- Get For the edible blood, blackcurrant coulis:
- Prepare 250 g blackcurrants
- Make ready 50 g caster sugar
- Get 50 ml creme de cassis (optional)
- Take Dark chocolate
- Prepare 300 ml double cream, whipped
- Get Extra meringue ghosties
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Instructions to make Haunted Pavlova:
- For the pavlovas: - Preheat the oven to 100 C. Whip the egg white in a bowl until they are light and fluffy, start adding the caster sugar 1 tsp at a time until all the sugar is incorporated, the egg white should hold stiff peaks and appear glossy.
1. Either pipe or spoon around 3/4 of the egg whites onto a lined baking sheet, then pipe the rest of mix into little ghosts on a baking sheet. Bake in the oven for around one hour, the pavlova on the stop shelf and the ghosts on the lower shelf, then turn off the heat and open the oven door slightly and allow to cool completely whilst still in the oven.
1. Once cool draw ghost faces on the mini pavlovas, either with edible black pen or with a little dark chocolate.
1. For the coulis: Heat the blackcurrants with the liqueur and sugar in a frying pan and heat, mixing well. Bring to the boil for a few minutes, it should start to thicken slightly. Then removed from the heat and pass through a sieve, set to one side to cool.
1. To Assemble: - Line the inside of the pavlova with dark chocolate. Whip the double cream until it holds firm peaks, the spoon into the pavlova base. Drizzle over lots of the blackcurrant coolie. Use lots of meringue ghosties to decorate, then serve.
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