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1
For the blood orange compote, in saucepan heat orange segments and juice, blueberries, cranberry juice, sugar, lemon juice, and vanilla.
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2
Bring to a boil and reduce heat until syrupy.
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3
Finish with orange flavored liqueur.
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4
For the raspberry coulis, place all ingredients in saucepan and cook until soft.
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5
Strain raspberries through sieve to remove all seeds.
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6
For the Pavlovas, preheat oven to 275 degrees F and line 3 sheet pans with parchment paper and spray with cooking spray.
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7
Beat egg whites, salt and cream of tartar in bowl until stiff.
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8
Add sugar a little at a time, beating until stiff and glossy.
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9
Add cornstarch, then vinegar ending with adding vanilla.
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10
Fold in poppyseeds.
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11
Make Pavlovas with teaspoon for small shells, indenting the center of each.
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12
Bake at 275 degrees F for 40 minutes, remove and cool.
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13
Whipped cream: place all ingredients in chilled bowl and whip.
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14
To plate, place 1 teaspoon raspberry coulis on bottom of plate, 1 mini pavlova, piped with whipped cream, topped with orange compote and garnish with chiffonade of fresh mint.
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15
A viewer, who may not be a professional cook, provided this recipe.
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16
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
