Blueberry upside-down pavlovas recipe | Gourmet Traveller
Australian Gourmet Traveller recipe for Blueberry upside-down pavlovas
Ingredients
- 6 eggwhites
- 250 gm caster sugar
- 2½ tsp cornflour
- 1½ tsp vinegar
- Blueberries in syrup
- 225 gm frozen blueberries
- Finely grated rind of ½ lemon
- 225 gm caster sugar
- 6 punnets fresh blueberries
- Vanilla cream
- 900 ml pouring cream
- 300 gm crème fraîche
- 1 tsp vanilla extract
- 55 gm pure icing sugar, sieved, plus extra for dusting (1/3 cup)
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