Australian Bush tucker Wattle Seed Pavlova Recipe

Australian Bush Wattle Seed Pavlova Recipe



Australian Bush Wattle Seed pavlova is the best dessert you will ever eat if you like flavours such as coffee, hazelnut and chocolate.

Ingredients

6 egg whites, at room temperature

315g (1 1/2 cups) caster sugar

3 teaspoons corn flour

2 teaspoons white vinegar

2 tbsp. of wattle seed steeped in 2 tbsp. of boiling water

1 teaspoon vanilla essence

375ml (1 1/2 cups) thickened cream

125 grams of good chocolate

crushed hazelnuts

Method

Preheat oven to 160c

In a clean bowl, whisk the egg whites till stiff peaks form

Gently add in castor sugar one spoonful at a time, whisking as you go

When you have, stiff glossy peaks add the teaspoons of corn flour, 2 teaspoons of the wattle seed water (you will be using the leftover for the cream) and vinegar and fold through gently

Place the mixture onto a lined tray and spread into a circle

Place in center of the oven for 20-30mins depending on whether you like crisp meringue or crisp on outside, gooey in the middle.

Turn off oven and leave until cool

Whip fresh cream

Add the left-over wattle seed water and fold through

Remove pavlova from oven and pace on a serving dish

Add the whipped wattle seed cream over the pavlova

Melt the chocolate

Drizzle chocolate over the top of the pavlova

With the crushed nuts scatter over the top of the finished dish

Refrigerate until ready to serve