MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Green Tea And Berry Pavlovas PT 2
Categories: Desserts
Yield: 1 Batch

See part 1

Berry Compote:

Toss together the frozen berries and cornstarch, then transfer them
to a saucepan.

Add the cinnamon and 1/8 cup sugar to start, then place the pot over
medium heat.

Cook the berries, stirring occasionally, until they start releasing
their juice and breaking down.

Mix in lemon juice and sugar to taste--it shouldn't be too sweet or
sour, since you'll be pairing it with meringue and lemon curd.

Let the mixture simmer for a minute or two, making sure it doesn't
burn at the bottom.

If desired, use a fork to mash any whole berries remaining.

Cool completely and store in the fridge.

Whipped Cream:

When ready to assemble the pavlovas, combine the cold cream, vanilla,
and 1 tb powdered sugar in a mixing bowl.

Whip until starting to thicken and foam. Taste and add more sugar as
desired.

Continue whipping to soft peaks--don't let it go grainy or curdle.

Use as soon as possible.

Assembly:

Place a spoonful of lemon curd onto a plate, and use a spoon to
decoratively streak it across the plate.

Place one meringue decoratively on top of the lemon curd.

Spoon some whipped cream into the divot, and top with a dab of
compotes.

Decoratively arrange berries on top, then use a sieve to dust with
powdered sugar.

Serve as soon as possible, as the meringue will soften under the
cream.

Recipe FROM: <https://en.wikibooks.org/wiki/Cookbook:
Green_Tea_and_Berry_Pavlovas>

MMMMM

Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

I already posted part 1. This is part 2.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Green Tea And Berry Pavlovas PT 2
Categories: Desserts
Yield: 1 Batch

See part 1

Berry Compote:

Toss together the frozen berries and cornstarch, then transfer them
to a saucepan.

Add the cinnamon and 1/8 cup sugar to start, then place the pot over
medium heat.

Cook the berries, stirring occasionally, until they start releasing
their juice and breaking down.

Mix in lemon juice and sugar to taste--it shouldn't be too sweet or
sour, since you'll be pairing it with meringue and lemon curd.

Let the mixture simmer for a minute or two, making sure it doesn't
burn at the bottom.

If desired, use a fork to mash any whole berries remaining.

Cool completely and store in the fridge.

Whipped Cream:

When ready to assemble the pavlovas, combine the cold cream, vanilla,
and 1 tb powdered sugar in a mixing bowl.

Whip until starting to thicken and foam. Taste and add more sugar as
desired.

Continue whipping to soft peaks--don't let it go grainy or curdle.

Use as soon as possible.

Assembly:

Place a spoonful of lemon curd onto a plate, and use a spoon to
decoratively streak it across the plate.

Place one meringue decoratively on top of the lemon curd.

Spoon some whipped cream into the divot, and top with a dab of
compotes.

Decoratively arrange berries on top, then use a sieve to dust with
powdered sugar.

Serve as soon as possible, as the meringue will soften under the
cream.

Recipe FROM: <https://en.wikibooks.org/wiki/Cookbook:
Green_Tea_and_Berry_Pavlovas>

MMMMM

Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)