Vintage Cellars Catalogue - 08/09-16/11/2021 (Page 38)

the grape chopped salad with whipped ricotta pavlova with mango passionfruit & yoghurt cream serves 6-8 colours and textures - perfect for serving with barbecued meat or fish up the whipped ricotta." oven is quite a challenge - we were up until 2am but the team pulled it out of a hat and everyone chopped pistachios or chocolate chips into the slight sourness of the yoghurt cream that prevents this whole dish self-combusting into a sugar rush." ingredients method → 750g ricotta → 250g greek yoghurt → 650g mixed tomatoes ones cut into chunks → 3 tbsp extra virgin olive and finely chopped → 1tsp dried oregano chopped until smooth and season with sea salt together and leave for 10 minutes dress with a little more olive oil ingredients pavlova → 6 large egg whites 200g caster sugar → 150g soft brown sugar yoghurt cream → 500ml double cream → 150g greek yoghurt to serve pulp of 4 passionfruit lime zest or chopped pistachio nuts method beat until all sugar has been added and mixture meringues to cool completely yoghurt together briefly until thick spoon yoghurt cream over the top and add or nuts to serve vintagecellars.com.au