Mouth-watering Galeru Australian rainforest fruit recipes
Recipes
| Mouth-watering recipes with Galeru rainforest fruits |
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Rainforest Pavlova
This delicious pavlova has a special rainforest flavour twist—using lemon myrtle in the meringue, and the whipped cream topped with rainforest fruits—what could be more Australian—and yummy?
INGREDIENTS
8 egg whites
Pinch of salt
400g caster sugar
1 tbsp cornflour
2 tsps white wine vinegar
1 tsp ground lemon myrtle leaf
500ml cream
250ml RaincherriesTM or RainberriesTM or blend of both
METHOD
Preheat oven to 180°C. Place a sheet of baking paper on a baking tray and draw a 20cm circle on the paper.
Whip the egg whites and salt until stiff peaks form. Scatter sugar, a spoon at a time, continuing to whip. Sprinkle in cornflour, lemon myrtle and vinegar, and fold in lightly.
Mound onto baking tray within the circle, flattening the top and smoothing the sides. Place in the oven—immediately reduce the heat to 150°C, and bake for 90 minutes. Turn off the oven, and leave pavlova inside to completely cool.
Whip the cream to soft peaks and set aside in the refrigerator.
TO SERVE:
Invert the pavlova onto a serving plate, and peel off the baking paper. Spread the whipped cream on top, drizzle the prepared rainforest fruits over the whipped cream.
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