Name: [XMAS 2022][MISSING MERINGUE PRICING] NZ Smashed Pavlova & Lemon-Passionfruit Sauce with Mango & White Chocolate Pistachios [L]
Total time: 1 h
Yield: 2
Cuisine: Australian
Ingredients: 2 packet Mint; 24 Meringue Nests; 3 packet Pistachios; 2 packet White Chocolate Chips; 2 packet Cream; 2 packet Passionfruit Lemon Sauce; 2 tin Tinned Mango; 1 Lemon

HelloFresh

Recipes

[XMAS 2022][MISSING MERINGUE PRICING] NZ Smashed Pavlova & Lemon-Passionfruit Sauce

with Mango & White Chocolate Pistachios [L]

Get up to $175 off

Allergens:

Eggs

•Soy

•Milk

•Sulphites

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total1 hour

Cooking Time20 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

2 packet

Mint

Meringue Nests

(Contains: Eggs; )

3 packet

Pistachios

2 packet

White Chocolate Chips

(Contains: Soy, Milk; May be present: Sesame. )

2 packet

Cream

(Contains: Milk; )

2 packet

Passionfruit Lemon Sauce

(Contains: Eggs, Milk, Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk. )

2 tin

Tinned Mango

Lemon

Nutrition Values

Calories2650 kcal

Energy (kJ)11100 kJ

Fat133 g

of which saturates86.8 g

Carbohydrate335 g

of which sugars321 g

Dietary Fibre9.3 g

Protein25.5 g

Sodium517 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Place white chocolate chips and the vegetable oil in a heatproof jug or medium bowl. Microwave in 20 second bursts, stirring each time, until chocolate is melted. Add pistachios and stir to combine. Pour chocolate-pistachio mixture onto a lined oven tray, then evenly spread out to a 1cm thickness. Sprinkle with a pinch of salt. Place tray in the fridge to set until firm, 1 hour. TIP: Melting the chocolate in 20-second bursts will help prevent it from burning. Make ahead: The chocolate pistachios can be made up to 1 day ahead. Break up once firm and refrigerate in an airtight container.

Meanwhile, drain tinned mango and roughly chop. Pick and thinly slice mint leaves. Zest lemon to get a pinch, then cut into wedges.

• Using electric beaters, whisk the cream in a large bowl or jug until soft peaks form and almost doubled in size, 1-2 minutes. TIP: If you don’t have an electric beaters, use a hand whisk and whisk for 3-4 minutes! TIP: Chill both your bowl and cream before whipping to produce a larger increase in volume!

Make ahead: The cream can be whipped up to 1 day ahead. Tightly cover the bowl or transfer to an airtight container and refrigerate.

Break sheet of pistachio white chocolate into large chunks.

Break meringue nests (see ingredients) into large chunks and arrange them on a serving platter. In a small bowl, combine passionfruit lemon sauce, lemon zest and a squeeze of lemon juice.

Dollop cream around meringue chunks. Top with small dollops of passionfruit-lemon sauce and mango. Garnish with mint and pistachio white chocolate chunks to serve. Enjoy!