Fruit cocktail pavlova with Chantilly cream

Fruit cocktail pavlovas with Chantilly cream Final image (2)

Prep time: 15 mins
Cook: 2 hours
Serves: 4

A light dessert, which can be enjoyed as a special treat, when following a low potassium and low phosphate diet.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
21.9g	Carbohydrate
315.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
21.9g	Carbohydrate	315.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

Lemongrass and star anise add an exotic and lightly spiced twist to this simple assembly pavlova.

Download recipe card

Ingredients

4 individual meringue nests

400g tin fruit cocktail in juice

1 stick of lemon grass

1 star anise

100g red seedless grapes

150ml double cream

½ tablespoon sugar

1 teaspoon vanilla extract

1 lime (optional to serve)

Method

Drain the fruit from the tin and put into a saucepan. Keep the juice to one side for later. Bruise the lemon grass to release the flavour using a rolling pin. Add with the star anise and bring to the boil. Once boiled, turn off the heat and leave to cool.

Once cool, add the juice and grapes to the fruit. Cover and leave to stand for 1-2 hours allowing the flavours to infuse. Remove the lemon grass and star anise.

Prepare the Chantilly cream by adding the cream, vanilla extract and sugar to a large bowl. Whisk them to form soft peaks using an electric whisk or hand whisk.

Fill each nest with an equal amount of Chantilly cream and top with the fruit mixture. Grate some lime zest over the cream and serve.

Food Facts

Carbohydrate

The meringue and fruit are the main sources of carbohydrate in this recipe and the value has been provided for those who have been trained in insulin adjustment.

Phosphate/potassium

Although the juice from the tinned fruit and the grapes are high potassium foods, by following the serving sizes provided in this recipe, this dish is low in both potassium and phosphate. Egg whites and cream are relatively low in phosphate but if you have been prescribed a phosphate binder ensure you take them with this dish.

Protein

This is a low protein dish and is therefore suitable for those following a low protein diet.

Gluten free

This dessert is naturally gluten free.

Healthier option

There is only a small amount of added sugar in the recipe, but all meringues are high in sugar and cream makes is quite high in fat. If you want to reduce the amount of sugar or fat you eat consider leaving out the meringue and just have the fruit with cream. Alternatively use half fat crème fraiche, plain low-fat yoghurt, or soya yoghurt in place of the cream and just stir all together, no whipping required. You can omit the sugar from the cream depending on taste.

Cheaper option

This is a relatively inexpensive recipe however, to reduce the cost further you may want to omit the star anise, lemongrass stick and lime. If so, omit steps 1 to 3, prepare the cream and add the fruit and cream to the meringue nests for a simpler alternative.

Storage

Follow the packet instructions for storing the shop brought meringues. Refrigerate any leftover fruit and cream and use within two days.

Tips

If you would like to try making your own meringues, check out the meringue with mango and lime cream recipe for instructions.