Recipe Details
| Title | B-Raspberry and caramel pavlova |
|
| Author | James Martin | |
| Portions | 8 | |
| Created | 16th February 2015 09:58 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 201.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Egg, white, chicken, raw | 6 Medium |  |
| Sugar, caster | 500 Gram | |
| Cornflour | 1 Teaspoon | |
| Vinegar, white wine | 1 Teaspoon | |
| Chocolate, white | 200 Gram |  |
| Cream, fresh, double | 500 Millilitre | |
| Raspberries | 250 Gram |
Special Dietary Requirements Suitability
 |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 701 |  |
| Protein | 10.45% | |
| Other Carbohydrate | 1.55% | |
| Sugar | 91.78% | |
| Fat Saturated | 123.20% | |
| Fat Unsaturated | 24.62% | |
| Fiber | 8.13% | |
| Sodium | 3.37% | |
| Salt | 3.59% | |
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Recipe Method
1. Preheat the oven to 150C/300F/Gas Mark 2. 2. Line a large baking tray with non-stick baking paper. 3. In a very clean bowl, whisk the egg whites with an electric whisk on high speed and add 300g/10