9x mini pavlova nests (can be substituted for 5x medium size)
1x 250g punnet of strawberries, washed and diced
1-2 sprigs of fresh mint
2x teaspoons castor sugar
2x teaspoons Myanbah Farm Cranberry and Orange Caramelised Balsamic
Icing sugar for dusting.
200ml thickened cream
2x teaspoons caster sugar
1x teaspoon vanilla bean paste
In a bowl, whip cream, caster sugar and vanilla bean paste until the mixture has thickened into soft peaks.
In a separate bowl, add diced strawberries and sprinkle caster sugar ontop. Add the Myanbah Farm Cranberry and Orange Caramelised Balsamic. Toss the mixture gently, making sure not to bruise or mash the fruit. Set aside for 3-5 minutes.
To assemble, place a dollop of the cream mixture on each mini pavlova nest. And top with a teaspoon of the balsamic strawberry mixture. Drizzle some of the balsamic strawberry juice ontop and placed a small mint leaf ( or chopped mint) on each one. Dust with icing sugar and serve immediately.
Serves 3-4 canapé portions/ coffee portions.
This recipe would also suit a large pavlova base. If you’re making a large pavlova, double the quantities of all ingredients. Slice your strawberries thinly instead of dicing to assist your guests with slicing and/or portioning.
Recipe provided by Our Home Transformations (Official Ambassadors for Myanbah Farm) @our_home_transformation_page is a 30something husband and wife duo from the foot of the Blue Mountains. A head teacher and tradesman by day, creative and passionate renovators by night. Now onto their 4th renovation project, their page chronicles their renovation journey, delicious recipes, home tips and all things in between!