Petite Pavlovas with Blood Oranges & Grapefruit


  • 12 The Country Chef Single Serve┬áPavlovas
  • 1 blood orange
  • 1 ruby grapefruit
  • 2 oranges
  • 1/2 cup pistachios, toasted and chopped
  • 1 cup fresh cream, whipped to stiff peaks
  • 1/2 cup caster sugar
  • 1 packet Persian pink fairy floss


  1. Juice one of the oranges and heat the liquid in a small saucepan with the caster sugar until sugar dissolves and a thin syrup forms. Remove from heat and leave to cool.
  2. Peel the remaining citrus with a knife, cut in half and slice into half rounds.
  3. Place a tablespoon of whipped cream on each petite pavlova and stand a slice of citrus in the cream. Sprinkle over with chopped pistachios, a drizzle of the orange syrup and a pinch of pink fairy floss.