Mountain Thyme Cookery School: Pavlova

Mountain Thyme Cookery School: Pavlova

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Culinary School: Mountain Thyme Cookery School Chef: Cat Sheppard In this episode of their Masterclass, Mountain Thyme Cookery School's Chef Cat Sheppard talks about expertly whisking eggs and how to make a pavlova that is as delicious as it looks! About Chef Cat Sheppard: Cat has been teaching cookery for more than ten years, previously running a cookery school in Berkshire for Mike Robinson on Game and Wild Food which opened in 2007. Later she moved on to work for the Children’s Food Trust on the Let’s Get Cooking programme, which trained and set up over 7,000 cookery clubs across England, reaching over 3 million children. Cat ran the London region for over seven years, working with schools, children’s centres, community centres and further education colleges. She built relationships and sponsorship with a number of large corporate organisations including Tesco, and went on to work with them to run cookery courses, teaching thousands more children basic cooking skills in store. Now based in the world-famous ski resort of Verbier, Switzerland, Cat partnered up with Amy Corbett to open the Mountain Thyme Cookery School in 2017. Their love of teaching and passing on their hard-won skills to the next generation is evident. Also catering to the rich & famous as well as running a home-made ready-meal delivery service, they plan to expand to other Swiss resorts in the very near future.

Pavlova

Ingredients

  • 3 eggs, whites only
  • 180g caster sugar
  • 200ml double or whipping cream
  • 50ml natural yoghurt
  • 1 tsp vanilla extract
  • 50g frozen raspberries
  • Selection of fresh fruits – mango, strawberries, blackberries, halved/chopped as needed
  • 2 passionfruit
  • 3-4 mint leaves, chopped

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