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Gooseberry and elderflower pavlova
Fruit and vegetables
squeeze
lemon juice
200g/7oz frozen
gooseberries
20ml/¾fl oz
elderflower
cordial
½
lemon
, juice only
2 tbsp
elderflower
syrup, to serve (optional)
handful fresh
elderflower
, to serve (optional)
Tins, packets and jars
150g/5½oz
condensed milk
Cooking ingredients
360g/12½oz
caster sugar
10ml/½fl oz
white wine vinegar
10ml/½fl oz
vanilla extract
30g/1oz
cornflour
50g/1¾oz
caster sugar
100g/3½oz chopped roasted
hazelnuts
, to serve (optional)
½
vanilla pod
pinch
sea salt
Dairy, eggs and chilled
6 free-range
egg whites
400ml/14fl oz
custard
, to serve (optional)
400ml/14fl oz
double cream
3 tbsp skimmed
milk
powder (optional)
Back to recipe
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