Bird's
Mulled Winter Pavlova with Bird's Custard Cream
Serves 10
Vegetarian
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Ingredients
10 meringue nests
50g Bird’s Custard Powder
50g sugar
400ml milk
200ml double cream
500g mixed fruits (plums, pears, figs)
500ml red wine
200g sugar (for mulled fruits)
2 cinnamon sticks
2 star anise
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Eggs
Milk
Sulphites
Method
Step one
Make the custard with Bird’s Custard Powder. Mix the custard powder with 50g sugar, and 50ml milk to form a paste. Bring rest of the milk to the boil, then add the paste and whisk, stirring for 2 minutes as it thickens. Then leave to cool fully.
Step two
Whip cream then fold into the cold custard, store in the fridge until needed.
Step three
Place the red wine in a pan, add 200g sugar and the cinnamon and star anise. Bring to a simmer.
Step four
Add the fruits and poach for 15 minutes or until tender. Then leave them in the liqueur to cool.
Step five
When the fruit is cool remove, then reduce the poaching liquid.
Step six
Spoon custard cream onto nests, slice the fruits and top. Drizzle with mulled wine reduction.