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| General Category : Desserts |
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| A wonderful tangy dessert. |
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Ingredients
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2 egg whites |
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1/2 cup superfine sugar |
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1 teaspoon cornstarch |
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1/4 teaspoon vinegar |
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For the filling |
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seeds from 2 ripe pomegranates |
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4 tablespoons grenadine |
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1 1/4 cups heavy cream, whipped |
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Preparation
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Put the egg whites into a large, clean bowl and beat until they are thick, glossy, and standing in peaks. Beat in the sugar 1 tablespoon at a time, then fold in the cornstarch and vinegar.
Spoon the meringue onto a large cookie sheet lined with nonstick paper, making 4 saucer-size circles, and hollow each out in the center a little. Bake in a preheated oven, 275 degrees Fahrenheit, for about 40 minutes, or until crisp on the outside but still soft within. Cool on the cookie sheet.
While the pavlovas are cooking, put the pomegranate seeds into a small bowl with the grenadine and allow to steep.
To finish the pavlovas, spoon some whipped cream onto each, then top with the pomegranate seeds and their juice. Serve as soon as possible.
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Source
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Excerpted from Veggie Chic. Copyright (c) 2006. Excerpted with permission of the publisher Hamlyn.
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