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Title: Emu Egg Cinnamon Pavlova
Categories: Aussie Dessert Cheese
Yield: 8 Servings
| 1 | Egg white, emu -OR- | |
| 4 | lg | Egg whites -OR- |
| 7 | sm | Egg whites -OR- |
| 1 | c | Sugar |
| 1 | ts | Essence, vanilla |
| 1 | ts | Vinegar |
| 1 | ts | Cinnamon, ground ==NOUGAT CREAM============ |
| 2 | tb | Nutella |
| 125 | g | Nuts, macadamia, ground. |
| 300 | ml | Cream, semi-whipped. ==CARAMELISED MACADAMIAS== |
| 1 | c | Sugar |
| 1/2 | tb | Golden syrup |
| 1/2 | c | Water |
| 100 | g | Nuts, macadamia |
| 1 | Baking paper, greaseproof ==SUGARBARK=============== | |
| 1/2 | c | Sugar, crystals, coffee |
| 1/2 | c | Sugar, demerara |
| 1/2 | c | Sugar, castor |
Preheat oven to 160^C.
Whisk egg whites to a peak. Add half the sugar and whisk for 1 minute. Add the rest of the sugar, and again, whisk for 1 minute.
Add vanilla essence, vinegar, ground cinnamon, fold, but do not whisk. Shape mixture and bake for 10 minutes at 160^C on a lightly greased and floured baking tray. Turn oven down to 130^C till the pavlova has crust: cook a further 10 minutes.
TO MAKE THE NOUGAT CREAM: gently fold Nutella and ground macadamia nuts through the whipped cream.
TO CARAMELISE THE MACADAMIAS: begin by combining sugar, golden syrup and water in a heavy-duty saucepan. Stir, without boiling, until sugar is completely dissolved. Briskly boil, without stirring for about 10 to 15 minutes, until mixture thickens and is a toffee colour. Take off the heat and quickly dip nuts into toffee. Place each nut onto greaseproof baking paper to cool and set.
TO MAKE THE SUGARBARK: in a small bowl combine coffee crystals, demerara sugar and castor sugar. Sprinkle mixture evenly over lightly-greased foil. Place under hot grill until dissolved. [Watch constantly, otherwise sugar may burn.] Cool and break pieces.
Spread nougat cream on cool pavlova and decorate with caramelised macadamias and sugarbark. Serves 8.
If you separate the emu egg and let it stand overnight, the strong game flavour will be less noticable.
from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 03-16-98 (13:38) Doc's Place Bbs Online. (253) Cooking
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