Mango ripple ice cream Pavlova

Recipe from: 5/26/2001 12:00:00 AM
Ingredients 14
Servings 10
Time

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
    Litres
    warm milk
  • 15
    ml
    vanilla essence
  • pinch salt
  • 1
    Litres
    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.
 

Read more on: bake  |  eggs
 

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