Mini chocolate and blood orange pavlovas
Six ingredients and 20 minutes of your time are all that’s needed to knock together this corker of a winter dessert. Even better, each element of these mini chocolate and blood orange pavlovas can be made in advance.
Make the most of the fruit’s short season with more beautiful blood orange recipes.
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Ingredients
- 2 blood oranges
- Caster sugar, as needed
- 300g double cream
- 1 tsp vanilla bean paste
- 8 meringue nests
- 15g dark chocolate (at least 70% cocoa solids)
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Method
- Segment the oranges over a sieve set over a small pan on scales to collect as much juice as possible. Squeeze out the pulp left behind too to get all the juice out. Weigh the juice, then add the same weight of sugar and simmer over a low heat until the sugar dissolves into a syrup – don’t take it too far as it will thicken a little as it cools.
- Whip the cream with the vanilla bean paste to soft peaks, then divide it among the meringue nests. Top with the blood orange segments, then drizzle over the blood orange syrup and grate over the dark chocolate to finish.
Nutrition
- 274kcals Calories
- 21g (13g saturated) Fat
- 1.7g Protein
- 19g (19g sugars) Carbs
- 0.8g Fibre
- 0.1g Salt
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