London-born Louise Clark set up Nude Food café in Dungarvan in September 2008 with a menu bursting with homemade charm. Here, she dishes up a lovely Blackcurrant Pavlova. Find more delicious recipes by Louise in our latest issue, in shops now!
There are very few foods I think a freezer can improve, but blackcurrants are amazingly tasty freezer friends.
What you'll need:
- Meringue Mix
- 4 egg whites - we never waste anything in the café so we use the leftover yolks for making brownies.
- 225g caster sugar
- 1 teaspoon cornflour
- 1 teaspoon vanilla essence
- 1 teaspoon lemon juice
Instructions:
Preheat your oven to 140C. Beat the egg whites until stiff and add the caster sugar and cornflour. Once these have been mixed in, beat in the vanilla essence and lemon juice. Gently turn the mixture out onto a lined baking tray and make into a mound. Place in the oven for an hour, remove and allow to cool. For the sauce, whip double cream (as much as you like!) in a bowl. Add a jar of blackcurrant jam, preferably homemade - in Nude Food we make vast quantities using Des's blackcurrants. Swirl together the whipped cream and blackcurrant jam and then spoon the mixture onto your meringue and serve. This is a colourful, decadent dessert and always a winner so mind the stampede!
For more great recipes visit Good Food Ireland:
Good Food Ireland is a not-for profit organisation that champions Ireland’s best food industry operators who are committed to using local food and supporting Irish farmers, food producers and fishermen. www.goodfoodireland.ie
