Baby marrow soup with green tea and pavlova
- 2 egg whites
- 100g castor sugar
- 250g baby marrows, washed and
- 250ml (1 cup) fresh cream
- 450ml milk
- 5ml (1 tsp) cornflour
- pinch of grated nutmeg
- salt and freshly ground black
- pepper, to taste
- pinch of sugar
- 5ml (1 tsp) Japanese matcha green
- tea powder (available from tea shops)
Preheat the oven to 140°C.
Whisk the egg whites until stiff and slowly add the sugar, while whisking, to make a meringue mixture. Place spoonfuls of meringue onto a baking sheet and bake in the preheated oven, about 20 minutes. Switch the oven off and leave the meringue to cool.
Place the baby marrows, cream, milk and cornflour in a saucepan and bring to a boil. Remove from heat and blend until smooth. Season to taste with nutmeg, salt, pepper and sugar.
Serve the soup in small bowls, topped with a meringue and a light dusting of matcha green tea powder.