Recipe Centre

Mango ripple ice cream Pavlova

Ingredients
PAVLOVA
12 egg whites
2 ml salt
840 g castor sugar
5 ml cream of tartar
20 ml vanilla essence
MANGO RIPPLE ICE CREAM
10 egg yolks
250 ml castor sugar
1 litre warm milk
15 ml vanilla essence
pinch salt
1 litre cream
300 g mango flesh, puréed

Method:
PAVLOVA: Preheat oven to 150 ºC. Cover a baking sheet with foil. Fold a 70 x 16 cm piece of foil into a circle, joining ends with paper clips. Place on sheet. Whisk egg whites with salt until soft peaks form. Gradually add 500 ml (2 cups) sugar, 15 ml (1 tbsp) at a time, until mixture is thick and glossy. Add cream of tartar and vanilla essence, and gently fold in remaining sugar. Spray foil circle with non-stick cooking spray and spoon mixture into circle, building up sides into a basket shape. Bake for 20 minutes, reduce temperature to 100 ºC and bake for 2 hours, or until firm. Remove foil circle for last 30 minutes. Cool. ICE CREAM: Beat egg yolks and castor sugar until thick and creamy. Pour warmed milk over yolks, whisking constantly. Whisk in vanilla essence and salt. Cover and refrigerate until cold. Fold in cream. Pour into an ice cream maker and freeze. Remove from freezer about 1 hour before serving. Stir in mango purée lightly when slightly soft and return to freezer to harden slightly. Scoop balls of ice cream into Pavlova and serve.

Recipe From : FAIRLADY May 26, 2001

Recipe from FAIRLADY : May 26, 2001 See what FAIRLADY has in store this month. Subscribe now and save!