RECIPE
Dina Macki
Mini Basil Pavlovas with Mango Cream
If I were a boy , my name would have been Basil . Not for a love of the herb , but because in Arabic , “ Basil ” means “ brave ”. My mother , confident she was having a boy , called me Basil throughout her pregnancy . Imagine her surprise when I turned out to be a girl ! This dessert celebrates the name and my mother ’ s cravings for mangoes during her pregnancy .
MAKES 12
FOR THE PAVLOVAS :
• 25g basil leaves , plus extra for garnish
• 300g caster sugar
• 4 egg whites
• 1 tsp white vinegar
• Juice of 1 lime
• 20g cornflour
• Fresh fruit , such as pomegranate , berries , mango , or physalis , for serving
FOR THE MANGO CREAM :
• 200ml double cream
• 160g mango purée , or 2 fresh mangoes , peeled , stoned , and blended
AS SEEN ON SUMMER KITCHEN
1 Preheat the oven to 120 ° C ( 100 ° C fan , gas mark ½ ). Line a baking tray with parchment paper . 2 Blend the basil with 250g of the sugar until the basil is finely chopped and integrated . Set aside . 3 In a stand mixer , whisk the egg whites , vinegar , and a squeeze of lime juice on medium-high speed until soft peaks form , about 8-10 minutes . Gradually add the remaining 50g of sugar , continuing to whisk until the meringue becomes glossy . 4 Slowly add the basil sugar to the meringue , a little at a time , continuing to whisk . Once fully incorporated , whisk on high for 2-4 minutes until very glossy and almost stiff peaks form . 5 Gently fold in the cornflour until just mixed , then immediately stop the mixer . 6 Spoon or pipe 12 pavlova shapes onto the prepared tray . Bake for 1 hour and 30 minutes , then turn off the oven and let the meringues cool completely inside overnight , keeping the oven door closed . 7 For the mango cream , whip the cream to stiff peaks in a stand mixer , then gently fold in the mango purée . The cream will soften slightly but should remain thick . 8 To serve , top each pavlova with a dollop of mango cream , fresh fruit , and a few basil leaves .
COOKING NOTES : Alphonso mango purée is preferred for its sweetness and texture . If using fresh mangoes , adjust the sweetness with sugar to taste . While individual pavlovas are recommended for their texture , a single large pavlova can be made instead ; increase baking time to at least 3 hours .
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