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Berry honey pavlova for Mother’s Day

Good Morning CT at Nine

Mother’s Day is right around the corner. Executive pastry chef of Max Downtown, Warren Hardman shows News 8 how to make a sweet treat you can make for mom: Berry Honey Pavlova with Honey Lavender Ice Cream.

Servings: 6

Ingredients:

4 egg whites

1/2 teaspoon cream of tartar

1/8 teaspoon salt

2 cups confectioners sugar, sifted

1 teaspoon vanilla extract

1/2 cup honey

1 quart fresh strawberries or berries of your choosing

1 pint fresh blueberries

1 pint fresh raspberries

1/4 cup of sugar

2 cups raspberry sauce or berry sauce of your choosing

1 teaspoon vanilla extract

Directions:

Preheat oven to 185′. Line 2 1/2 sheet pans with parchment paper. draw 6- 4″ circles on each and flip paper. Using a mixer with the whisk attachment. Beat whites and cream of tartar until frothy, add confectioner sugar, salt and vanilla extract, whisk on high speed until stiff peaks. fold in honey. Either use a piping bag or spoon, meringue on top of the circles on the parchment, forming a nest. Bake meringues for 20 minutes and then turn off the oven and let set for 30 minutes. Remove from oven and let cool. Can be made a week ahead. store in an air tight container. To make the Raspberry sauce- Combine berries, sugar and vanilla in a sauce pan. Heat over medium high heat until till begins to boil and sugar is dissolved. Place berry mixture into blender. Process on low till smooth. Strain through a fine colander to remove the seeds. The sauce can be made ahead of time and frozen. Plating- use 2 tbs of raspberry sauce on each plate, place pavlova to the side, top with the berries, top with the scoop of Icebreaker. You can always make a honey lavender whipped cream instead of Ice cream.

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