Savoury pavlova with grilled vegetables
This mashed potato pavlova is crispy on the outside and creamy on the inside.
With pesto, grilled vegetables and herbs.
Ingredients (4 servings):
• 750 g Aviko Super Mash Homemade, thawed
• 25 g Parmesan cheese (piece)
• 2 tbsp cornflour
• 3 egg whites
• 1 courgette
• 2 red onions
• 1 red pepper
• 2 tbsp olive oil
• 2 tbsp green pesto
• Handful of flat-leaf parsley, basil and/or chervil
Method
Preparation: 30 minutes
Oven: 1 hour
- Preheat the oven to 120 ºC. Grate the cheese. Mix the cheese and cornflour into the mashed potatoes.
- Beat the egg whites with 1 teaspoon of salt until stiff. Fold the egg whites into the purée in 3 portions. Draw a circle with a diameter of 24 cm on the baking paper. Spoon the purée onto the circle and spoon or pipe attractive dots of purée around it.
- Bake the mashed potato pavlova in the preheated oven for 1 hour until brown and crispy on the outside, with a soft and creamy centre.
- Cut the courgette into half-moons, the onions into 1 cm wedges and the bell pepper into strips. Toss the vegetables with the olive oil. Season with salt and pepper.
- Heat the grill pan. Grill the vegetables on high heat in 2 batches, until they have nice grill marks and are al dente after 5 minutes. Spoon them onto a plate.
- Leave the pavlova to rest in the switched-off oven with the door ajar for 10 minutes. Then place a plate on top of the pavlova and turn them over together. Carefully pull the baking paper off the pavlova. Now place a serving dish on top and turn it back over again.
- Spoon the pesto over the pavlova. Spread the grilled vegetables on top, sprinkle with salt and pepper to taste and garnish with fresh herbs.
