Meringue nests with mango and ginger cream
Preparation Time 15 minutes
Ingredients (serves 4)
150ml thickened light cream
85g (1/3 cup) cooking ginger, chopped
2 tsp caster sugar
1 ripe mango
4 pavlova nests (Calais brand)
1. Place cream, ginger and sugar in a medium bowl, and use a balloon
whisk to whisk until the mixture thickens slightly. Peel mango and cut
cheeks close to seed. Chop cheeks into very small pieces to form a coarse
puree.
2. To serve, divide the pavlova nests among serving plates and place a
generous dollop of ginger cream inside each nest. Top with the mango puree.
Prettypinkbutterfly
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