Pavlova nests with watermelon salad
Feb 28, 2012 1:00pm- Serves 6
- 30 mins preparation
- 2 hrs cooking
ingredients
Pavlova nests with watermelon salad
- 1 1/2 cup low-fat greek style yoghurt
- 1 tablespoon caster sugar, plus 3/4 cup extra
- 3 egg-whites
- 500 gram seedless watermelon, peeled, cubed
- 250 gram punnet strawberries, hulled, sliced
- 1 tablespoon elderflower cordial
- 1/4 cup mint leaves
method
Pavlova nests with watermelon salad
- 1
In a large bowl, mix yoghurt and sugar together. Transfer to the centre of 40cm-square piece of muslin. Gather comers, securing into a parcel with a rubber band. Thread a wooden spoon through rubber band and hang over bowl to catch draining liquid. Chill 6 hours or overnight.
- 2
Preheat oven to moderate, 180°C. Line 2 oven trays with baking paper.
- 3
In a large bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually add extra sugar, beating well between each to dissolve sugar, until mixture is thick and glossy.
- 4
Spoon meringue mixture onto trays. Spread with back of metal spoon to make six 10cm rounds.
- 5
Reduce oven to very slow, 120°C. Bake nests for 1-2 hours or until dry and crisp.
- 6
In a bowl, combine fruit, cordial and mint. Serve nests topped with a spoonful of sweet yoghurt curd (from muslin) and fruit salad.