Caramelised Pineapple Mini Pavlovas
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Caramelised Pineapple Mini Pavlovas

Caramelised Pineapple Mini Pavlovas

with Mint Cream, Passionfruit & Toasted Coconut | Serves 6

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.

Allergens:
Sulphites
Milk
Egg

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 6 people

1 packet

shredded coconut

(Contains Sulphites;)

1 tin

pineapple slices

1 packet

thickened cream

(Contains Milk;)

1

passionfruit

1 bun

mint

6

meringue nests

(Contains Egg;)

Not included in your delivery

20 g

butter

2 tsp

brown sugar

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Nutritional Values

Energy (kJ)2477 kJ
Fat30.6 g
of which saturates20.6 g
Carbohydrate69.8 g
of which sugars67.4 g
Protein7.1 g
Sodium117 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Heat a large frying pan over medium-high heat. Add shredded coconut and toast until golden, 2-3 minutes. Transfer to a bowl and set aside.

2
2

• Drain and finely chop pineapple slices. • Return the frying pan to medium-high heat. Cook pineapple, turning, until lightly browned, 4-6 minutes. • Add the butter and the 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.

3
3

• In a large bowl, whisk thickened cream with electric beaters until soft peaks form and almost doubled in size, 3-4 minutes.

TIP: If you don't have electric beaters, use a metal whisk. TIP: For maximum volume, chill both your bowl and cream before whipping.

4
4

• Halve passionfruit. Pick and thinly slice mint leaves. • To the whipped cream, add half the mint and stir to combine.

5
5

• Dollop a spoonful of mint cream on each meringue nest, then top with the caramelised pineapple. • Drizzle with some passionfruit pulp and top with the toasted coconut and remaining mint.

6
6

• Transfer caramelised pineapple mini pavlovas to a platter or serving board. Enjoy!

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