- Pavlova nest (or 4 mini ones)
- vanilla ice cream (homemade if possible)
- fresh berries, an assortment
- fresh mint
- roasted hazelnuts
- top with spun sugar
Buy a pavlova nest from Melissa’s (they make superb ones). Fill with vanilla ice cream and top with the berries, mint and hazelnuts. If you are feeling creative, top with spun sugar—it’s great fun, but messy. (For the less adventurous dust the fruit with icing sugar.)
- vegetable oil, for greasing
- 200g castor sugar
- 200ml water
It is very important when attempting to make spun sugar to remember that the sugar becomes extremely hot and as such can inflict a nasty burn.
Dissolve the castor sugar into the water over a low heat then bring to the boil and cook until the mixture has become golden in colour and syrupy in texture. Dip the base of your pot briefly in cold water to stop the cooking process. Dip a fork in the caramel mixture and shake the trickling mixture over the greased rolling pin and baking paper. Keep this up until you have enough spun sugar, it will resemble an untidy birds nest.
Brut Sparkling wine or semi-sweet Rosé Cap Classique. complements this dish.
To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za
Recipes by Diane Heierli . Photography by C&D Heierli