Miniature Pavlovas – FODMAP/Fructose Friendly & Gluten Free

Miniature Pavlovas - FODMAP, Fructose Friendly & Gluten Free

Ignore the dietary guidelines that these Pavs suit in the title… these are not  a health food.

I didn’t think it was possible to love a dessert more than I love a good Pav but I found one. I suppose it might not really count, as these are still Pavlovas… but they’re mini, cute and you don’t feel like such a guts after eating one, as I find it easier to have just one of these than to cut a small slice from a big Pav.

Sweet, with a crispy outside and a perfect marshmallowy inside… what more could you want? Whipped cream and fruit on top? Of course you can.

These are perfect for a dinner party or a high tea (I really want to host one of those!), as you can bake them a day ahead and store them (once cooled) in an airtight container in a cool, dark place (aka. the pantry). They will turn a little soft in the fridge (though they still taste amazing) but once the whipped cream has gone on, that’s where they need to be stored.

Notes:

  1. Sucrose (castor sugar) is 1:1 fructose/glucose but if eaten in excess can overwhelm the co-transport method of fructose absorption, so for this reason I would recommend stopping yourself at one mini Pav per day. Which even normal people should do, really.
  2. Normal double cream can be swapped out for lactose free double cream or full fat coconut cream (both of which can be whipped) or lactose free yoghurt.
  3. Two raspberries and 1-2 tbsp. of strawberry sauce would fall within the label of a “single serving” of fruit.

Miniature Pavlovas

Makes approx. 16

  • 4 eggs whites
  • 1 pinch table salt
  • 250 g castor sugar
  • 2 tsp. corn or potato starch
  • 1 tsp. white wine vinegar
  • 1 tsp. vanilla extract
  • 300 ml double cream – lactose free if required
  • Fruit of your choice to top

Pre-heat the oven to 150 C/300 F.

In a cool, airy kitchen (no dishwasher running!) beat together the egg whites and salt on a medium speed for 2 minutes, then a high speed for a further 3 minutes, or until satiny peaks form.

Then add in the sugar (in thirds) and beat on a high speed until stiff peaks form. This is important, as you need the batter to hold its shape or it will just pool once you’ve piped it onto the baking tray.

Finally, add in the potato starch, white wine vinegar and vanilla extract and stir on a slow speed for a minute to combine everything.

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Transfer the mixture to a piping bag (or a large zip lock bag with a 1 cm snip off the corner) and pipe about 1/3 cup batter in a swirl onto the baking tray. As Ev said, they will look like Pavlova dog poo – have a laugh and keep going. I spaced mine evenly and had eight mini Pavs per baking tray.

Bake for 50-60 minutes at 150 C/300 F, swapping the bottom/top trays half way through to ensure equal cooking.

Once they have cooled, top with whipped cream and berries and serve with this strawberry sundae sauce or passion fruit pulp drizzled over the top.

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