Inspiring Recipes

Method

1. Preheat the oven to 160°C/fan 140°C/gas mark 3. Draw a 20cm and a 10cm circle on non-stick baking parchment. Place the paper onto a large baking tray.
2. Whisk the egg whites until stiff peaks form. Whisk in the sugar, 1 tbsp at a time, until all the sugar is incorporated and the meringue is glossy and white. Combine the cornflour with the white wine vinegar and whisk into the meringue.
3. Spread or pipe the meringue onto the baking parchment, staying within the marked circles. Place in the oven and immediately reduce the temperature to 150°C/fan 130°C/gas mark 2. Bake for 1 hour.
4. Once the meringues have finished cooking, turn off the oven, open the door slightly and leave the meringue to completely cool in the oven. When cold, peel off the baking parchment.
5. Beat the whipping cream until stiff peaks form. Chill until needed.
6. Just before assembling the pavlova, heat the oil in frying pan over a medium heat. Place the GEM® avocado slices in the hot oil. Drizzle with half the honey and fry for 1 minute. Turn the slices and drizzle with the remaining honey and fry for another minute. Remove from the pan and leave to cool.
7. To assemble the pavlova, place the larger meringue on a serving platter. Spread over three quarters of the whipped cream and top with three quarters of the honey-caramelised GEM® avocado. Top with the smaller meringue, and the remaining whipped cream and avocado.
8. Decorate with the mint leaves and serve.