Raspberry Coulis Drizzled Mixed Berry Pavlova

A very Happy New Year to all of my readers. May this coming year bring good health, peace, love, lots of fun and feasting. I’d like to take this opportunity to thank you for taking the time to read this blog and for trusting the recipes that have lovingly been created to share with you. With that in mind I have a beautiful dessert recipe for you that is a complete knock-out. What better way to celebrate than with my Raspberry Coulis Drizzled Mixed Berry Pavlova!

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova a refreshing dessert.

A delicious combination of textures and flavours. Starting with the crunchy meringue shell that hides a marshmallow innner, it is draped with thickened cream, topped with tumbling, assorted, fresh berries and drizzled with a tart raspberry coulis. Creating a tastebud sensation with each mouthful. This elegant dessert is light and yet fulfills that need for something sweet at the end of a meal.

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova perfect for a celebration.

Beautifully adorned with fresh, ripe berries, the sweetness of the pavlova is offset by the raspberry coulis. Quick and easy to make, it utterly transforms the finished dish. As well as adding to the aesthetic of this stunning pavlova. The coulis cuts through the richness of the cream, while providing balance against the sweetness of the dessert.

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova piled high with fresh fruit.

Pavlovas are not difficult to make, requiring only a whisk and patience. The reward they give, in return for effort, is almost embarrassing! Any cracks that develop are easily covered and the cream covered meringue can be topped with any fruit desired. Since the pavlova shell can be made up to 2 days in advance, they are perfect for entertaining.

This Raspberry Coulis Drizzled Mixed Berry Pavlova was made to celebrate New Years Eve, which also happens to be the night before my hubby’s birthday. Using cake sparklers to add fun, fizz and sparkle, ensured this was no ordinary dessert. A fabulous celebration of the year passed and the new year to come.

Recipe: Raspberry Coulis Drizzled Mixed Berry Pavlova serves 8

For the Pavlova:

4 Large Free Range Egg Whites at room temperature

1tsp Lemon Juice

200g/7oz Caster Sugar

1tsp White Wine Vinegar

1tsp Cornfour – certified gluten free I use Doves Farm

400ml Double Cream

1tsp Vanilla Bean Paste – I use Nielsen-Massey

450g/1lb Mixed Berries – I used strawberries, blueberries and raspberries removing stalks and leaves as necessary

For the Coulis

200g/7oz Raspberries

1tbsp each of Fresh Lemon Juice and Tap Water

1tbsp Caster Sugar

Method: Preheat the oven to 180C/160C fan, gas mark 4

  • First of all line a baking tray with baking parchment. Using pencil draw a 20cm/8″ circle on one side. Flip the paper over so that the pencil mark is underneath.
  • Next in a scrupulously clean large bowl add the 4 egg whites.
  • Whisk until they are light and airy. While whisking at medium speed gradually add the caster sugar one spoonful at a time. Continue whisking on high until the meringue is shiny and glossy. Rub a little of the mixture between your thumb  and forefinger, when it feels smooth and there are no signs of grittiness, the sugar is completely dissolved into the egg white.
  • Next, whilst still whisking, add the lemon juice, vinegar and cornflour. Continue whisking for a further minute.
  • Stop the whisk and using the beater, place 4 dots of meringue on to the baking tray. Place the parchment on top, the meringue acts like glue and will stop it from moving around.
  • Use a clean metal spoon to scoop the meringue on to the centre of the circle marked baking parchment.
  • Now use a pallet knife to spread the mixture evenly to form a disc, building up the sides so they are slightly raised.
FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Creating the Pavlova shell.
  • Place the meringue into the centre of the oven and immediately reduced the heat to 160C/140C gas mark 3.
  • Bake for 1 hour and 15 minutes – DO NOT open the oven door whilst baking.
  • Once the baking time has elapsed the meringue then needs to cool slowly. This will help avoid cracking. Turn the oven off and allow the pavlova to cool completely in the oven.
  • Tip: it is handy to make the pavlova the night before it is needed, as it can cool overnight in the oven.
  • Making the Coulis:
  • While the meringue is cooling, tip the raspberries, lemon juice, water and sugar into a small saucepan.
  • Place the pan over a high heat, stirring with a wooden spoon to mash the raspberries up. Once the mixture has bubbled to a boil, turn the heat off.
  • Strain the raspberry mixture into a heatproof bowl, through a sieve. Press the raspberries with a spoon to extract all of the juice. Set the bowl aside to cool.
FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Making the Raspberry Coulis.
  • Assembling the Pavlova: Note assemble the Pavlova no more than 3 hours ahead for best results.
  • Place the cream into a bowl with the vanilla bean extract. Whisk until it just starts to thicken, but will still slowly drop from a spoon.
  • Peel the pavlova carefully away from the baking parchment. Place on a plate or cake stand.
  • Spoon over the thickened cream so that it fills the central well in the pavlova.
  • Add the prepared berries, arranging so they look attractive.
  • Finally, drizzle over the raspberry coulis, encouraging it to drip  down the sides of the Pavlova.
  • Serve the Raspberry Coulis Drizzled Mixed Berry Pavlova sliced, with a smile and on special occasions a glass of bubbly!
FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova sliced and ready to serve.

A delicious, refreshing dessert, that is a wonderfully light way to celebrate and makes a great change from cake.

Store any remaining Pavlova in the fridge and eat within 24 hours.

If you have enjoyed this recipe for Raspberry Coulis Drizzled Mixed Berry Pavlova you may also like these:

Lemony Strawberry Pavlova

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Lemony Strawberry Pavlova

Raspberry Chocolate Pavlova

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Raspberry Chocolate Pavlova

Strawberry Eton Mess

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Strawberry Eton Mess

Pavolvas are extremely forgiving. However, if they should crack and crumble beyond repair, simply make an Eton Mess as pictured above or, alternatively make Raspberry Chocolate Ice Cream Sundae.

Since this recipe can easily be made gluten free, it is a great way of providing dessert, without excluding people who have dietary restrictions. At Feasting is Fun the aim is to create recipes that more people can share and enjoy. On that note, from experience, when transporting this dessert, it is easier to take the separate components and assemble once there.

Whatever the past year held for you, my hope is that the coming year will be one of love, peace and reconciliation

Sammie xx

 

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Red Velvet Mini Tiered Heart Cakes

Red Velvet Mini Tiered Heart Cakes stunningly detailed, individual portions of deliciousness.

Some days you have to bake love into your day. Whether that means actually getting in the kitchen and physically baking, or metaphorically adjusting yourself – literally putting on love. Today, as the results of the 2016 United States of America presidential election were revealed, I had to do both. First of all, I had to pray, give all my fears to God and accept His peace, then I made myself bake. More specifically, bake these Red Velvet Mini Tiered Heart Cakes.

FF Red Velvet Mini Tiered Heart Cakes
Red Velvet Mini Tiered Heart Cakes stunning individual cakes.

Oh these cakes are so good. Since making these cupcakes , I’ve wanted to try another red velvet recipe. Having recently bought the tiered heart mini Bundt pan from Sugar and Crumbs and considering the shock I, along with many others were in this morning, it seemed the perfect tin to use. A visual reminder that pure love always overcomes fear, no matter how frightened we may become.

Red Velvet Mini Tiered Heart Cakes
Red Velvet Mini Tiered Heart Cakes 3 tiers of love in a cake.

Perfectly detailed, these tiered heart cakes taste ridiculously good. If you are in a bad mood these cakes will cheer you up. Their deep chocolate flavour, in a rich, fudgey cake, pairs beautifully with fresh berries. Truthfully the red, white and blue theme was planned. Representing the colours of the American flag and what their constitution stands for. Whilst praying, baking and then photographing these cakes, I could feel the worry and fear lift from me.

FF Red Velvet Mini Tiered Heart Cakes
Red Velvet Mini Tiered Heart Cakes such a deliciously elegant dessert.

The relief of being able to hand over my worries and fears to our Awesome Heavenly Father is immeasurable. To know that He abides by His written word, which states in 1 John 4:18 “There is no fear in love; but perfect love casts out all fear…

Recipe: Red Velvet Mini Tiered Heart Cakes makes 12

Note: To grease the individual cake moulds I recommend Wilton cake release.

150g/5oz Unsalted Butter softened to room temperature

150g/5oz Caster Sugar

1/8tsp Salt – I use Maldon

2 Large Free Range Eggs

150g/5oz Sour Cream

1tsp Vanilla Extract – I use Nielsen-Massey

150g/5oz Plain White Flour

50g/2oz Cocoa Powder

2tsp Baking Powder

1/4tsp Red Food Colouring Gel – I use Wilton

Method: Preheat the oven to 160C/140C fan, gas mark 3.

  • First of all, it is important to prepare the Bundt pan correctly. Spray or pour cake release into each mould. Use a pastry brush to ensure every part of the cake mould is covered. Because this mould is very detailed, it needs care taking over this stage.
  • Next, into a large bowl add the sugar, butter and salt. Whisk/beat these ingredients together until they are pale and creamy. This is known as the ‘creaming’ method.
  • Next add the eggs, sour cream, vanilla extract and food colouring. Sift in the flour, cocoa and baking powder.
  • Using a spoon or electric whisk, mix all of the ingredients together until they are thoroughly combined. This is know as the ‘all in one’ method.
  • To fill the individual cake moulds, carefully spoon the red velvet cake batter into the mould so that it is three quarters full. Continue until all six moulds are equally filled.
  • Now place the Bundt pan in the centre of the oven and bake for 15-20 minutes.
  • The cakes are baked when they spring back from a light touch, alternatively insert a wooden cocktail stick (so that it doesn’t damage the pan) and if it come out clean the cakes are done.
  • Once baked, remove the cake pan from the oven.
FF Red Velvet Mini Tiered Heart Cakes
Preparing, Filling and baking the cakes.
  • Allow the cakes to cool for 5 minutes in the tin before turning them out on to a cooling rack.
FF Red Velvet Mini Tiered Heart Cakes
Red Velvet Mini Tiered Heart Cakes turned out on to a rack to cool.

While allowing to cool you could make some Boozy Berry Sauce, to serve with these cakes. Alternatively some fresh berries and whipped cream, turn these pretty cakes into a stunning dessert. Also a light dusting with icing sugar shows up these cakes incredible detail.

FF Red Velvet Mini Tiered Heart Cakes
A sprinkling of icing sugar brings out the detail of these cakes.
FF Red Velvet Mini Tiered Heart Cakes
An elegant and enticing dessert.

A truly tasty recipe that is versatile!

If you have enjoyed these Red Velvet Mini Tiered Heart Cakes you may also like these:

Mini Lemon Drizzle Bundt Cakes

FF Red Velvet Mini Tiered Heart Cakes
Mini Lemon Drizzle Bundt Cakes.

Maple Syrup Frosted Apple Cupcakes

FF Red Velvet Mini Tiered Heart Cakes
Maple Syrup Frosted Apple Cupcakes

Mini Chocolate Fudge Bundt Cakes

FF Red Velvet Mini Tiered Heart Cakes
Mini Chocolate Fudge Bundt Cakes – tip if you aren’t able to get the cake mix, use the recipe from the tiered heart cakes leaving out the food colouring.

 

Finally, change can be unsettling for everyone. Interestingly, in the bible, the words “do not fear” and “fear not” feature very frequently. Jesus did not come to promise us a life that was all plain sailing. Clearly not! He knew there would be circumstances and situations that would cause us to worry. The key is to hand that anxiety to Him in prayer and in turn accept His Peace, which surpasses our understanding.

Ultimately, not worrying, is, in my experience an active ongoing experience. Rather like forgiveness, sometimes we have to keep forgiving, likewise we also need to continue to hand all things to God in prayer. Giving thanks for all He has brought us through and trusting Him to see us through again.

If you would like to know more about my Christian faith please see Important Stuff.

Sammie xx

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Blueberry Bloom Ice Cream

Blueberry Bloom Ice Cream a  vivid purple colour contrasts with the silky, smooth texture and flavour of blueberries and the floral fragrance of Bloom Gin.

Such an elegantly beautiful dessert to look at my Blueberry Bloom Ice Cream has a grown up, smooth blueberry flavour, layered with subtle, but definite flavours that come from the added Bloom Gin.

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream such a vivid colour.

The blueberries in this ice cream are very gently cooked with a little sugar, so a not to lose their distinct flavour. Wonderfully floral, a splash of Bloom Gin not only adds to the delightful, fruity flavour, it compliments the sweetness of the blueberries.

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream elegantly served in martini glasses.

After freezing, which can dull some flavours, the vivid purple Blueberry Bloom Ice Cream comes alive on the palette. As the blueberries are left whole, the ice cream has a texture, not dissimilar to rum and raisin. The blueberries providing interest against the smooth, silky ice cream.

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream a feast for the eyes.

Made using a ice cream maker, the churning action stops such a large volume of fruit creating large ice crystals. Similar to champagne, where the smaller the bubbles, the creamier the champagne tastes, in ice cream making, the smaller the ice crystals the smoother the finished ice cream.

Recipe: Makes 1L Blueberry Bloom Ice Cream

300ml/ 1/2pt Double Cream

300ml/ 1/2pt Milk – Whole or Semi Skimmed

1/2tsp Vanilla Extract – I use Nielsen-Massey

4 Large Free Range Egg – freeze the whites for up to 1 month

1tsp Corn Flour

5tbsp Caster Sugar

300g Fresh Blueberries

1tbsp Caster Sugar

1tbsp Tap Water

2tbsp Bloom Gin

Method: Ensure the freezing compartment/bowl of your ice cream maker has been in the freezer overnight, or according to manufacturer’s instructions.

Note: For step by step instructions with photographs, on how to make the ice cream base please see Very Vanilla Ice Cream.

  • Place the blueberries in a small saucepan. Add 1 tablespoon of both sugar and water. Place over a medium heat and cook until the blueberries just start to burst, giving up their precious juice. Remove the pan from the heat and transfer the contents to a bowl. Allow to cool and then add 2 tablespoons of Bloom Gin. Set to one side.
FF Blueberry Bloom Ice Cream
Note how deeply pink the cooked blueberries look here.
  • Making the ice cream base:
  • Into a large heavy bottomed saucepan add both the milk and cream. Place over a medium heat and cook until scalding point is reached – this is the point before the liquid boils. Small bubbles will appear around the edge of the cream mixture, once scalding point is reached remove the pan from the heat.
  • In a large, heatproof bowl, add the eggs, sugar, vanilla extract and corn flour.
  • Whisk the eggs until they are pale and creamy.
  • With the whisk still running on slow gently pour the hot cream mixture into the whipped eggs. Whisk until well combined.
  • Tip the ice cream base back into the saucepan and cook over a medium heat, stirring until the custard has thickened and coats the back of a wooden spoon. Remove the saucepan from the heat.
  • Pour the hot custard through a sieve into a heatproof bowl – I usually quickly wash up and dry the original bowl I’ve used.
  • Place cling film directly on top of the custard, this will stop a skin from forming.
  • Allow the custard to cool a little on the worktop and then transfer both it and the prepared blueberries to the fridge to chill.
  • When both are chilled assemble your ice cream maker, as per the manufacturer’s instructions.
  • Pour the blueberry mixture into the cold custard ice cream base and stir.
  • Tranfer the Blueberry Bloom Ice Cream mixture to a large jug.
  • With the machine switched on (in my case) pour the ice cream mixture into the churning ice cream maker.
  • Churn until the ice cream is softly frozen – about 20 minutes.
  • Switch of the machine, remove the paddle and scoop the softly frozen ice cream into a freezer proof tub.
FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream, churned and ready for the freezer.
  • Clip on a tight fitting lid and place in the freezer to firm up. Ideally it should be left for 6 hours or overnight, depending on the ambient temperature.

To serve, remove the Blueberry Bloom Ice Cream from the freezer 15 minutes prior to scooping. This will allow the ice cream to soften slightly. Although there is a small addition of alcohol it is not enough to affect the freezing of this ice cream.

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream a delightful dessert to finish a dinner party with.

This stunning looking ice cream looks elegant scooped into martini glasses.

Perhaps served with a glass of Bloom Gin, tonic water and 3 blueberries, over ice?

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream the perfect balance of flavours.

Unusual, unique and utterly delicious, this delightful ice cream needs to be tasted to be truly appreciated.

If you have enjoyed this recipe for Blueberry Bloom Ice Cream you may also like these:

Blackberry Chocolate Chunk Ice Cream

FF Blueberry Bloom Ice Cream
Blackberry Chocolate Chunk Ice Cream.

Gin and Tonic Strawberry Sorbet

FF Blueberry Bloom Ice Cream
Gin and Tonic Strawberry Sorbet – Bloom Gin was used in this recipe.

Lemon Ripple Ice Cream

FF Blueberry Bloom Ice Cream
Lemon Ripple ice Cream.

There are other iced recipes on here, like my Refreshing Tropical Fruit Sorbet . When you put your mind to it there are endless flavour combinations availed to you if you own an ice cream maker. I prefer not to be limited by what’s available in store.

if you make this Blueberry Bloom Ice Cream, please use Bloom Gin. It simply will not taste the same with other gins. The floral honeysuckle, chamomile and pomelo botanicals, used in the art of distilling Bloom Gin, balance with this ice cream perfectly.

Whatever you are making, baking and creating in your kitchens, as you prepare a feast, have fun. Food and drink should be enjoyed with good company.

Sammie xx

I was provided with some Bloom Gin for the purposes of a review. All opinions, views, content and photography are my own. Please see my Disclosure Policy.

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