Comments on: Marketman’s Red Fruit Pavlova

By: millet

millet — Mon, 29 Feb 2016 07:37:04 +0000

hd a good laugh imagining you taking out the arils in the pool ‘-)

By: Betchay

Betchay — Sat, 20 Feb 2016 11:07:18 +0000

Time to do this one too!

By: Grace In Full Measure

Grace In Full Measure — Sat, 20 Feb 2016 08:36:09 +0000

Hooray thanks for sharing!!! :)

By: Kasseopeia

Kasseopeia — Fri, 19 Feb 2016 07:29:42 +0000

Okay, this is making it to my menu too… but probably personal-sized ones that the guests can dress themselves. Make-your own Pavlova. My single friends get heart-shaped ones. Hahahaha!

By: Connie C

Connie C — Fri, 19 Feb 2016 06:53:41 +0000

A mouth watering feast for the eyes. Now I want to make one myself. I dreaded the pavlova I had at a restaurant on Valentine’s Day which seriously skimped on the strawberries when my mouth was expecting so much more.

By: Marketman

Marketman — Fri, 19 Feb 2016 04:42:15 +0000

Khew, you are right. But with a fine sieve that’s well made, it will handle the pressure. This is a pretty thick coulis, others can thin with just a touch of water if desired, and that might make it a bit easier to pass through the sieve. There are a lot of seeds and other stuff that is thrown out in case folks are distressed by that… :)

By: Khew

Khew — Fri, 19 Feb 2016 04:36:07 +0000

Perhaps your sieve can cope but I’d normally advise people not to push raspberry coulis through but rather tap and gently stir if needed. This is basically to prevent the pesky seeds/grit from lodging themselves in the holes of the sieve. Not only will a blocked sieve be counter productive, it’s hell to clean.