STRAWBERRIES IN COINTREAU
This is delicious and it makes quite a lot so if you stop at step 1 it makes a great dessert served in stemmed glassware with cream or ice-cream - although I did make this to top Classic Pavlova #174892.
Provided by Ninna
Categories Dessert
Time 20m
Yield 1 pavlova
Number Of Ingredients 5
Steps:
- Hull and halve strawberries, leaving about 8 whole for pavlova decoration, and put into a medium bowl; scoop passionfuit into bowl; add Cointreau to taste & sugar and chill for an hour or two.
- Before topping pavlova with strawberries and passionfruit, drain juice from the fruit, being careful not to lose any of the passionfruit pulp; taste and add more Cointreau and sugar if necessary.
- Thicken the juice with arrowroot over a low heat to make a pouring sauce, not too thick as it will thicken as it chills - amount of arrowroot needed depends on how much juice you have from the strawberries.
- After adding cream to pavlova, top with the strawberries, both sliced and whole (leave leaves on whole strawberries) and pour over the sauce.
Nutrition Facts : Calories 251.2, Fat 1.8, SaturatedFat 0.1, Sodium 15.2, Carbohydrate 61.1, Fiber 13.8, Sugar 39.1, Protein 4.2
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