
Pavlova Painting
Put your art skills to the test!
Recipe by Ocwaldo Ludolph
Ingredients:
- 4 large egg whites (at room temperature)
- 1 cup (200g) granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 teaspoons cornstarch
- 1 cup Krush 100% Fruit Juice Blend (your choice of flavour)
- 2 tablespoons cornflour (cornstarch)
- 1 tablespoon sugar (optional, for extra sweetness)
- Food-safe paintbrushes / spatula
How To Make The Meringue
In a large, clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar, about 1 tablespoon at a time, continuing to beat until the meringue is thick and glossy. Add the vinegar, vanilla extract, and cornstarch, and mix until well combined.
Meanwhile, shape your meringue, get your baking tray ready with lined baking paper. Spoon the meringue onto the prepared parchment paper, using the square baking tray as a guide. Shape it into a square with a slight indentation in the centre to hold the toppings. Bake in the preheated oven for 1 to 1.5 hours or until the meringue is dry and crisp on the outside. It should come off the parchment paper easily. Turn off the oven and let the meringue cool completely inside the oven with the door slightly open. Once the meringue is completely cool, gently transfer it to a serving platter. Spoon the toppings as desired, the centre and top with fresh fruit of your choice….enjoy delicious painting
Meanwhile, shape your meringue, get your baking tray ready with lined baking paper. Spoon the meringue onto the prepared parchment paper, using the square baking tray as a guide. Shape it into a square with a slight indentation in the centre to hold the toppings. Bake in the preheated oven for 1 to 1.5 hours or until the meringue is dry and crisp on the outside. It should come off the parchment paper easily. Turn off the oven and let the meringue cool completely inside the oven with the door slightly open. Once the meringue is completely cool, gently transfer it to a serving platter. Spoon the toppings as desired, the centre and top with fresh fruit of your choice….enjoy delicious painting
How to make Edible Paint
Instructions:
Pour the Krush 100% Fruit Juice of choice into a small saucepan and bring to a simmer over medium heat. Allow the juice to reduce by half, concentrating the flavour and colour (about 10–15 minutes).
In a separate bowl, mix the cornflour with a small amount of cold water to create a slurry. Slowly whisk the slurry into the simmering juice until it thickens to your desired consistency.
If you prefer your edible paint to be sweeter, add sugar to the thickened juice and stir until fully dissolved.
Let the mixture cool slightly, then pour it into small bowls or containers. Use food-safe paintbrushes to apply the edible paint to your pavlova or other desserts.
Dip your brushes into the paint and start decorating your pavlova, creating patterns, shapes, or designs that showcase your artistic flair.
Pour the Krush 100% Fruit Juice of choice into a small saucepan and bring to a simmer over medium heat. Allow the juice to reduce by half, concentrating the flavour and colour (about 10–15 minutes).
In a separate bowl, mix the cornflour with a small amount of cold water to create a slurry. Slowly whisk the slurry into the simmering juice until it thickens to your desired consistency.
If you prefer your edible paint to be sweeter, add sugar to the thickened juice and stir until fully dissolved.
Let the mixture cool slightly, then pour it into small bowls or containers. Use food-safe paintbrushes to apply the edible paint to your pavlova or other desserts.
Dip your brushes into the paint and start decorating your pavlova, creating patterns, shapes, or designs that showcase your artistic flair.
Chefs Tip: The pockets can be frozen at this point. Place your pockets in the fridge to chill while preheating your oven to 180°C.
Place your pockets on a baking tray lines with baking paper or coated with nonstick kitchen spray, then bake for 20 -25 minutes or until the pastry is golden brown. Allow the pockets to cool slightly before serving it with WOOLWORTHS’ vanilla bean ice cream.