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Caramelised Pineapple Mini Pavlovas

Caramelised Pineapple Mini Pavlovas

Caramelised Pineapple Mini Pavlovas

with Mint Cream & Toasted Coconut | Serves 4+

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Finish your dinner off with a sweet surprise! Load up these fruity delights with mint cream, caramelised pineapple and passionfruit. Sprinkle with toasted coconut for added crunch and enjoy a light and fresh dessert that is sure to please.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Sulphites

•Milk

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

1 packet

shredded coconut

(Contains: Sulphites;)

1 tin

pineapple slices

1 packet

thickened cream

(Contains: Milk;)

1

passionfruit

1 bunch

mint

1 packet

meringue nests

(Contains: Eggs;)

Not included in your delivery

20 g

butter

(Contains: Milk;)

1 tsp

brown sugar

Nutritional Values

per serving

Energy (kJ)1430 kJ

Fat21.7 g

of which saturates15.2 g

Carbohydrate33.3 g

of which sugars32.8 g

Protein3.1 g

Sodium53 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Caramelise the pineapple

1

Heat a large frying pan over a medium-high heat. Add the shredded coconut and toast until golden, 2-3 minutes. Transfer to a bowl and set aside. Drain and finely chop the pineapple slices. Return the frying pan to a medium- high heat. Cook the pineapple until lightly browned, 4-6 minutes. Add the butter and brown sugar and cook until golden brown and sticky, 2-4 minutes. Transfer to a bowl and set aside to cool for at least 5 minutes.

Whip the cream

2

In a large bowl, whisk the thickened cream with an electric mixer until soft peaks form and almost doubled in size, 3-4 minutes. TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted. TIP: If you don't have an electric mixer, use a metal hand whisk.

Assemble the pavlovas

3

Halve the passionfruit. Pick and thinly slice the mint leaves. Add 1/2 the mint to the cream and stir to combine. When you are ready to serve, dollop a spoonful of mint cream on each meringue nest and top with the caramelised pineapple. Drizzle the pavlovas with passionfruit pulp. Top with the toasted coconut and remaining mint.

Serve up

4

Arrange the mini pavlovas on a platter to serve.

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