4.1.1 Identify the type of meringue used to make each of the following: (a) Pavlova nests (b) Strawberry mousse 4.1.2 Describe a coulis - NSC Hospitality Studies - Question 4 - 2016 - Paper 1

A coulis is a sauce made from pureed fruits or vegetables. It is typically either raw or cooked, and can be adjusted in flavor with or without added sugar syrup.

The cream of tartar plays an important role in stabilizing the foam created when whipping the egg whites. It helps to maintain the structure of the meringue, preventing collapse during baking.

Baked Pavlova nests should be stored:

• In an airtight container to prevent moisture absorption.
• Cool and stored at room temperature, avoiding places with high humidity.
• They should not be stored near strong smelling foods to preserve their delicate flavor.

To glaze fruit, you can:

1. Brush or drizzle coulis over the fruit, creating a shiny finish.
2. Brush or drizzle melted jam over the fruit, which adds sweetness and retains moisture.

Types of vegetarians that may eat the Pavlova nests include:

• Ovo-vegetarian: They consume eggs, making the Pavlova suitable for them.
• Lacto-vegetarian: They can also enjoy the dessert as it contains dairy.
• Ovo-lacto vegetarian: They consume both eggs and dairy.
• Pesco-vegetarian: If they are flexible with sweet desserts, they may also enjoy it. Motive: All these diets allow for the inclusion of eggs, sugar, and dairy products.

To make the mousse suitable for vegetarians, substitute gelatin with agar-agar, which is derived from seaweed. The reason is that agar-agar does not come from animal sources, making it suitable for vegetarian diets.