Fennel pollen, otherwise known as ‘the spice of angels’, has an anise-like liquorice flavour with notes of citrus and honey that enhance both sweet and savoury dishes
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 90 minutes |
| Serves | 8 |
| Cuisine | Australian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 502 |
| Fat | 29.7g |
| Saturates | 6.7g |
| Protein | 6.6g |
| Carbs | 52.3g |
| Sugars | 35.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 120°C, lowest gas mark. Grease and line 2 large baking trays.
Separate the egg whites from the yolks. Place the eggs whites in the bowl of an electric mixer and whisk until soft peaks form. Gradually add the caster sugar, beating well after each addition, until the meringue mixture is thick and glossy and the sugar has dissolved. Add the corn flour, vinegar and ½ teaspoon of fennel pollen and whisk well. Divide the mixture to form 2 large pavlovas.
Place in the oven for 1-1½ hours or until crisp but still chewy in the middle. Turn off the oven and allow the pavlovas to cool completely in the oven – this will prevent them from cracking.
To make the filling, place the cream, crème fraîche, sugar and fennel pollen in the bowl of an electric mixer and whisk until stiff peaks form.
Spoon half the filling over one Pavlova then top with the second Pavlova. Spoon the remaining filling over the top.
Serve with an extra sprinkle of fennel pollen and a few fennel flowers.
