Title: Pavlovas with Kir Royale Sorbet And Kiwis
Categories: March 1994
Yield: 1 servings

4 lg Egg white
1/4 ts Salt
1/8 ts Cream of tartar
1 c Sugar
1 tb Distilled white vinegar
1 tb Cornstarch
1 ts Vanilla
Whipped cream; sweetened
-lightly
; if desired, as an
; accompaniment
1 c Baby kiwis*; halved, or 3
; regular kiwis,
; peeled and chopped
Kir Royale sorbet

-------------------------FOR THE KIR ROYALE SORBET-------------------------
2/3 c Sugar
2/3 c Water
2 1/2 c Raspberries
1 c Champagne
1/4 c Creme de cassis
1 1/2 tb Fresh lemon juice

*available at specialty foods shops and some supermarkets

Preheat oven to 250F. and line a baking sheet with parchment or foil. In a
bowl with an electric mixer beat egg whites with salt and cream of tartar
to soft peaks. Add sugar gradually, beating, and beat meringue to stiff
peaks. Beat in vinegar, cornstarch, and vanilla. Onto prepared baking sheet
spread meringue with the back of a spoon into 3 1/2- to 4-inch rounds,
making them slightly higher around the edges to form shells. Bake meringues
in lower third of oven 1 hour, or until crisp on outside but soft in
middle.

Peel parchment carefully form meringues and cool meringues on a rack.
Meringues keep in an airtight container 1 day.

Serve meringues topped with sorbet, whipped cream, and kiwis.

To make the sorbet:

In a small heavy saucepan combine sugar and water and bring to a boil,
stirring until sugar is dissolved. Remove pan from heat. in a blender or
food processor puree raspberries with Champagne, creme de cassis, and sugar
syrup until smooth. Force puree through a fine sieve set over a bowl,
pressing hard on solids, and stir in lemon juice.

Chill mixture until cold and freeze in an ice-cream maker. Makes about 1
quart.

Serves 6.

Gourmet March 1994

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