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WATTLESEED PAVLOVA
With a passion fruit coulis
For the cream
500 gr. crème fraîche or heavy whipping cream
30 gr. syrup of acacia seed + 100 gr. water + 40 gr. sugar to be boiled for 5 minutes and cooled.
For the passion fruit coulis
50 gr. passion fruit pulp
150 gr. water
1 teaspoon rhum
150 gr. sugar
METHOD
Beat (with a mixer) the eggwhites until stiff, add the sugar, lemon juice and flour until obtaining a firm and shiny mix.
In the bottom of a rectangular tin, place a sheet of greaseproof paper, spread the mix on top.
Sprinkle the mix with the sugar, the Macadamia nuts and the cinnamon.
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Bake in the oven at 160°C for 20 to 25 minutes.
When the dough is cooked, cool before turning it over on a cloth.
Beat the cream with 2 tablespoons of acacia seeds syrup until it is firm and light.
Spread it on the dough and fold over the cloth before placing in the fridge for at least one hour.
Unfold the cloth and cut into 6 slices at a 45° angle.
Serve on a cold plate with passion fruit coulis in the bottom.
This dessert is a homage to the famous Russian dancer and is very popular with Australians.
Bon appétit
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x 6 