- heart pavlova
- whipped cream
- vanilla bean ice cream (optional)
- fresh raspberries
- raspberry coulis
- fresh mint for garnish
Spoon whipped cream (store bought or make your own…recipe below) and ice cream on top of your heart shaped pavlova and pile high with fresh raspberries.
Whipped Cream: For the fresh whipped cream: place 1 cup of heaving whipping cream and 4 tablespoon of powdered sugar in a large bowl. Beat with an electric mixer on medium high heat just until stiff peaks begin to form. Make sure not to over beat or cream will become butter. Fresh whipped cream with keep in the fridge for 3 days.
Raspberry Coulis: In a small saucepan, place 12 ounces of frozen raspberries, ½ cup of granulated sugar, ½ cup of water. Simmer on low heat, stirring occasionally, just until the sugar dissolves and the raspberries begin to burst. Remove from the heat and let cool a bit. Transfer to a blender and purée for several minutes until smooth. Transfer to a container and refrigerate until ready to use. This will keep in the refrigerator for a week. Note: If you want an ultra smooth sauce, pass the coulis through a fine sieve, pushing down with a spatula for the liquid to pass through and the seeds with remain in the sieve. Discard the seeds and transfer the purée to a container and refrigerate until ready to use.
