Saffron and Cardamom Spiced Pavlova
Looking for a fresh take on the classic kiwi Pavlova? Check out this Persian inspired Pavlova from a Countdown team member.
Ingredients
- 3 saffron threads
- 150 mL cream
- 1/2 teaspoons ground cardamon
- 2 tablespoons icing sugar
- 1 store-bought pavlova
- 1 pomegranate
- 1/2 cup pistachio nuts, shelled, chopped
- 2 mandarins, peel and segment
- 20 leaves mint
- 3 saffron threads
- 150 mL cream
- 1/2 teaspoons ground cardamon
- 2 tablespoons icing sugar
- 1 store-bought pavlova
- 1 pomegranate
- 1/2 cup pistachio nuts, shelled, chopped
- 2 mandarins, peel and segment
- 20 leaves mint
- Step 1 of 3Steep the saffron threads in the cream overnight.
- Step 2 of 3Add the cardamom and whip the cream about 90% of the way. Add the icing sugar and whip until peaks form.
- Step 3 of 3Spread the cream over the pavlova. Top with the pomegranate arils, mandarin segments and pistachios. Garnish with mint.
Method
- Step 1 of 3Steep the saffron threads in the cream overnight.
- Step 2 of 3Add the cardamom and whip the cream about 90% of the way. Add the icing sugar and whip until peaks form.
- Step 3 of 3Spread the cream over the pavlova. Top with the pomegranate arils, mandarin segments and pistachios. Garnish with mint.
Nutrition per serving
877 Kilojoules
Protein3 grams
Fat8 grams
Carbs30 grams
Sugars30 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 3Steep the saffron threads in the cream overnight.
- Step 2 of 3Add the cardamom and whip the cream about 90% of the way. Add the icing sugar and whip until peaks form.
- Step 3 of 3Spread the cream over the pavlova. Top with the pomegranate arils, mandarin segments and pistachios. Garnish with mint.