12-11-2010, 09:14 AM
Rolled Wattleseed Pavlova
1⁄3 cup roasted macadamia nuts
1⁄2 cup roasted hazelnuts
1⁄2 cup roasted pecan nuts
1⁄2 cup caster sugar
1 teaspoon cinnamon
6 egg whites
1 teaspoon vinegar
1 1⁄2 cups caster sugar extra
200 ml whipping cream
2 tablespoons 'Wattleseed Mud'
METHOD
In a food processor, chop nuts to large crumbs. Add sugar and cinnamon and process for 15 seconds. Set aside to use as a crust mixture.
Line an open-ended swiss-roll tray with greaesproof paper. Use a little water on underside of paper only, to fix it in position.
Whisk egg whites with vinegar until soft peaks form. Add half the sugar gradually to egg whites, whisking until whites are stiff. Fold in remaining sugar
Using a rubber spatula, empty entire contents of mixing bowl in one clean sweep onto prepared tray. This helps to keep air pockets to a minimum. Spread mixture evenly with a spatula. Sprinkle crust mixture evenly over meringue.
Bake in preheated 300 °F oven for 20 to 22 minutes.
Remove meringue from oven and place clean tea towel or a large sheet of greaseproof paper over top and invert onto a cake rack. Allow to cool.
Trim the four sides with a serrated knife and carefully remove the greaseproof paper.
Whip fresh cream until it starts to thicken. Add 'Wattleseed Mud' and continue to whip until stiff. Spread cream evenly over meringue and roll Pavlova like a swiss roll.
Serve with sprinkled ground nuts.
l have converted to imperial so you can make the Wattleseed Mud
and also temp of oven
'Wattleseed Mud' is made by simmering three ounces of roasted and ground wattleseed in one pint of water with a pinch of salt, until the water is absorbed. Blend the cooked grounds in a blender at high speed until they become a smooth mud-like consistency. Place the mud into a sealed container and refrigerate until needed.
Winds of Tara