Honey Curd Pavlovas with Pistachio & Blueberries
From the crumbly crust and a honey-curd-filled centre, to a topping of blueberries and pistachios - Individual pavlovas are always a hit!
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Cooking tools:
- Hand mixer
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Oven
- Saucepan
- Fine-mesh sieve
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plastic wrap
- Refrigerator
- Serving platter
Ingredients
- 4 egg whites
- 220g (1 cup) caster sugar
- 1 tsp white vinegar
- 1 tsp vanilla essence
- 300ml (1¼ cups) thickened cream, whipped
- Chopped toasted pistachios & fresh blueberries, to serve.
- 4 egg yolks
- 180g (½ cup) Capilano Low GI Honey
- 2 tbsp lemon juice
- 150g cold butter, cubed.
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