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

The type of meringue used in strawberry mousse is Italian meringue.

A coulis is a smooth sauce made from puréed fruits or vegetables. It is usually adjusted for flavor with sugar or seasoning and can be served as a garnish or a main sauce.

The cream of tartar acts as a stabilizer in the meringue, helping to maintain the structure and prevent the egg whites from collapsing during baking.

Baked Pavlova nests should be stored in an airtight container at room temperature. They should be kept away from moisture and not refrigerated, to avoid becoming soggy.

1. Brush or drizzle with a simple syrup to give a shiny finish and enhance sweetness.
2. Use a fruit glaze, which can be made from fruit preserves or jellies, brushed over the fruit to provide visual appeal.

1. Ovo-vegetarian: They consume eggs and fruits, which are part of the Pavlova.
2. Lacto-vegetarian: They eat dairy and can enjoy Pavlova's egg and cream contents.
3. Ovo-lacto vegetarian: They include both eggs and dairy, making Pavlova suitable.
4. Pesceto-vegetarian: If they consume fish, they might also enjoy fruits and cream in Pavlova.

Agar-agar can be used as a substitute for gelatin in the strawberry mousse, as it is derived from seaweed and is suitable for vegetarians, unlike traditional gelatin which is sourced from animal tissue.