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For the mini pavlovas

6 medium free-range egg whites

300g/10½oz caster sugar

1 tsp cornflour

1 tsp white wine vinegar

For the vanilla cream

400ml/14fl oz lactose/dairy free double cream

1 vanilla pod, seeds only

For the strawberry sauce

500g/1lb 2oz strawberries, hulled

1-2 tbsp icing sugar, to taste

1 lemon, juice only

To decorate

200g/7oz strawberries, hulled and cut into quarters

200g/7oz raspberries

200g/7oz blueberries

2 sprigs fresh mint, leaves picked

2 tbsp icing sugar


Preheat the oven to 125C/250F/Gas ½. For the mini pavlovas, place the egg whites in the bowl of a large food processor with a whisk attachment (make sure the bowl is scrupulously clean). Whisk until soft peaks form when the whisk is removed. Gradually whisk in the sugar until the egg whites are firm. Fold in the cornflour and vinegar.

Spoon the meringue into small nest shapes and place in the oven for 10 minutes. Reduce the heat to 100C/200F/Gas ¼ and cook for an hour. Leave in the oven overnight to cool completely.

For the vanilla cream, place the lactose/dairy free cream and vanilla seeds in a large bowl and whisk until soft peaks form when the whisk is removed. Set aside.

For the strawberry sauce, place the strawberries into a food processor with the icing sugar and lemon juice. Blend to a purée and then pass through a fine sieve.

To serve, put the quartered strawberries in a bowl and stir in the strawberry sauce. Place the meringue nests onto serving plates and spoon the cream on top. Top with the strawberries in the sauce along with some fresh raspberries or blueberries. Garnish with mint leaves and a dusting of icing sugar.

Recipe adapted from: Good Food

Vegetarian - Gluten Free and Low FODMAP Recipe - Mini pavlovas
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