Dracula meets Anna Pavlova

  • Preparation Time40 mins
  • Cooking Time40 mins
  • Serves75
  • DifficultyMedium
For blood orange compote:
25 blood oranges, peeled and segmented
1kg fresh blueberries
500ml cranberry juice
300g caster sugar
2 tbsp fresh lemon juice
2 tsp vanilla extract
2 tbsp orange-flavoured liqueur (recommended: Cointreau)

For the raspberry coulis

1l double cream
125ml water
4 1/2 kg fresh raspberries
375g icing sugar

For the mini Pavlovas

12 egg whites
3/4 tsp salt
3/4 tsp cream of tartar
450g caster sugar
3 tbsp plus 1 tsp cornflour
2 tbsp white wine vinegar
3 tsp pure vanilla extract
25g poppy seeds

For the whipped cream

1l double cream
2 tbsp vanilla extract
200g caster sugar
fresh mint leaves, for garnish
To make the blood orange compote:

1) In a large saucepan, heat the oranges, blueberries, cranberry juice, sugar, lemon juice, and vanilla. Bring to the boil, reduce the heat and cook until syrupy.

2) Stir in the orange flavoured liqueur and set aside.

To make the raspberry coulis:

1) Place all the ingredients in large saucepan and cook until soft.

2) Strain through a sieve, to remove all the raspberries seeds, and set aside.

To make the Pavlovas:

1) Preheat oven to 140C/Gas 1.

2) Line 3 baking trays with greaseproof paper and spray with cooking spray.

3) Beat the egg whites, salt and cream of tartar in bowl until stiff. Add the sugar a little at a time, beating until stiff and glossy.

4) Gently sir in the cornflour, followed by the vinegar and ending with the vanilla. Fold in poppy seeds.

5) Using a teaspoon, spoon blobs of the Pavlova mix onto the baking trays, to make small shells, indenting the centre of each with the spoon.

6) Bake for 40 minutes, remove and allow to cool.

To make the whipped cream:

1) Place all ingredients in chilled bowl and whip.

To serve:

1) Place 1 teaspoon raspberry coulis on a tea plate, top with 1 mini pavlova, piped with whipped cream and orange compote. 2) Garnish with chiffonade of fresh mint and serve.
To chiffonade the mint leaves, roll a handful of leaves together and slice into thin strips.

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