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.
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.
Ingredients
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 Egg;)
Not included in your delivery
20 g
butter
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• 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.
• 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.
• 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.
• Halve passionfruit. Pick and thinly slice mint leaves. • To the whipped cream, add half the mint and stir to combine.
• 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.
• Transfer caramelised pineapple mini pavlovas to a platter or serving board. Enjoy!