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Raspberry Pavlova

Montrose Basin Visitor Centre and Wildlife Reserve is The Flag visitor destination for this week, which has something for all age groups. A 4-star visitor attraction centred around the Montrose Basin. The Basin is an enclosed estuary of the South Esk and covers 750 hectares. A daily tidal cycle brings in a rich supply of nutrients that attracts over 50,000 migrating birds each year. High powered telescopes in the wildlife centre provide magnificent opportunities to view wildlife. Three television cameras bring the surrounding wildlife literally into the centre.

The reserve attracts pink-footed geese from Iceland and Greenland, common eels swimming across the Atlantic from the Sargasso Sea, knots on their way from Siberia to West Africa, salmon travelling thousands of miles from Artic Canada and Greenland and sedge warblers which return to the Basin in the spring after watering in West Africa. The centre, run by the Scottish Wildlife Trust is open all year round apart from 25 & 26 December and 1 & 2January, and has interactive displays for all ages, bird-viewing areas and a gift shop offering light refreshments with free parking.

Angus is part of Scotland famous for soft fruit and in season there is nothing better than Scottish raspberries – the basis of this week’s recipe – Raspberry Pavlova.

Raspberry Pavlova

Ingredients: Meringue – 280 g (10 oz) caster sugar: 5 egg-whites

To serve: 100 g (3 ˝ oz) white chocolate, melted; 250 ml (9 fl oz) double cream, whipped; 350 g (12 oz) fresh raspberries; icing sugar for dusting: 4 mint sprigs to garnish

Method: Preheat oven to 120 deg C/ 250 deg F/ Gas Mark ˝. Line a baking tray with non-stick parchment. Boil 100 ml (3 ˝ fl oz) of water and the caster sugar till it gets to the soft-ball stage (115 deg C/ 239 deg F). Remove from the heat. Whisk the egg whites. Pour in the liquid sugar while beating. Whisk until cool. Divide the mixture into four circles on the tray. Using a spoon, make an indentation in each one. Place the tray in the oven and cook for 3-4 hours. Remove from oven and cool. Spread the chocolate on top of each one and leave to set. Serve with whipped cream, raspberries, a dusting of icing sugar and a spring of mint.   
 

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