Paul has come up with an amazing desert for Zoe North. The Goan’s love really, sweet desserts, they have a wonderful assortment of fruit and you can always find popcorn sellers on or around the beaches, so this combination of meringue, fruit and popcorn is perfect.
Peach & Popcorn Pavlova
3 x large egg whites
165g x caster sugar
1x heaped tablespoon of corn flour
1 x large pot of double cream
1 x heaped tablespoon of caster sugar
5ml of vanilla extract
1 x tin of peach slices
1 x bag of toffee/sweet popcorn
Pre-heat the oven to 140˚C /275˚F. Line a baking tray with baking parchment or a non-stick baking mat.
Place the egg whites in a large clean bowl, and using an electric hand whisk on a low speed begin whisking. Continue for about two minutes until the whites are foaming and then switch to a medium speed and continue whisking until a stiff peak is formed.
Next, whisk the sugar in on a high speed a spoonful at a time until you achieve a stiff glossy mixture. Make a well in the centre and add the heaped spoonful of corn flour. Whisk for a further minute or until all of the corn flour is mixed into the meringue.
Spoon the mixture onto the baking tray, place in the centre of the oven, and leave for up to 1 hour.
Turn the oven off and leave the meringue to dry out in the oven until completely cold.
Place the double cream into a clean bowl and add the sugar and vanilla extract, whisk until thick and creamy (not too much or it will look grainy) place on top of the cooled meringue.
Open the tin of peaches and drain any juices out, cut up into smaller chucks and place on top the cream, scatter the toffee popcorn over the top (amount is optional)
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