Make a pavlova, petal

Benna in action2 egg whites, room temperature

pinch of salt

115 g caster sugar

1 tablespoon crushed dried rose petals

½ cup chilled Benna cream

2 teaspoons caster sugar

Beans of 1 vanilla pod

Handful of blueberries

Preheat the oven to 120°C.

To make the meringue, beat the egg whites with a pinch of salt till stiff peaks. Gradually add the sugar beating very well after each addition until glossy; be careful not to overbeat. Pipe out mini meringues on a lined sheet and bake for 1 hour. Then switch of the oven, open the door a bit and let them cool down.

In a clean bowl, add vanilla beans to the Benna cream and sprinkle the 2 teaspoons of sugar; beat till it forms stiff peaks.

Fold in the dried rose petals and berries and then spoon a little cream and sandwich the cooled meringues.

Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

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