RASPBERRY AND ROSE PAVLOVA
A stunning centrepeice from Rose Elliott. It can be made ahead and frozen, allow 2 hours defrosting time and freeze in a rigid container to protect it. Try to use triple distilled rose water if you can find it.
Provided by PinkCherryBlossom
Categories Dessert
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 180C and cover a large baking tray with greaseproof paper.
- using a clean bowl and whisk, whisk the eggs till they stand in peaks.
- Mix sugar and cornflour and fold into the egg whites inches It is best to fold the sugar in three batches. Finally stir in the vanilla and vinegar.
- Spoon the mix onto the baking paper. make a circle 20cm in diameter and swirl the top making a few peaks for aesthetics.
- Place meringue in the oven then turn the heat down to 150C and bake for 1 1/4 hours (it should be crisp). Turn off oven and allow pavlova to cool in oven (if possible).
- To finish the pavlova, whip the cream into soft peaks and pile on top of the meringue cover with raspberries and serve decorated with rose petals or freeze until needed.
Nutrition Facts : Calories 386.1, Fat 19.4, SaturatedFat 11.8, Cholesterol 69.9, Sodium 57, Carbohydrate 51.4, Fiber 4.1, Sugar 44.6, Protein 4.2
RASPBERRY RIPPLE PAVLOVA
This whipped-up ripply delight tastes as dreamy as it looks
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 2h
Number Of Ingredients 8
Steps:
- Make the semi-freddo. Push 140g/5oz of the raspberries through a sieve, leaving behind the seeds. Stir in 25g/1oz of the icing sugar. Whip the cream until like thick custard. Whisk in the mascarpone until the mix thickens, then stir in the remaining icing sugar.
- Drop spoonfuls of the cream mix into a deep, oblong plastic container, and fill in with a drizzle of sieved raspberries. Do not stir. Add another layer of cream and raspberries. Gently smooth the surface and press down lightly, then freeze for 2-21⁄2 hours until half frozen.
- Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with non-stick baking parchment. Draw a 20-22cm circle on the paper. In a large bowl, whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar until thick and glossy. Beat in the cornflour. Pile the meringue in soft folds onto the circle on the baking parchment. Scatter over the pistachios. Bake for 11⁄4-11⁄2 hrs until crisp on the outside and dry underneath. Cool then gently peel off the paper.
- Remove the semi-freddo from the freezer and pile in big spoonfuls on the pavlova. Finish off with a scattering of the remaining raspberries.
Nutrition Facts : Calories 593 calories, Fat 44 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
ROSE PAVLOVA WITH FIGS AND PISTACHIOS
This elegant pavlova has a crunchy outer shell and a soft marshmallow-like center. Italian meringue, made with a cooked sugar syrup, is the most stable meringue and forms the base of this dessert. A Middle Eastern-inspired flavor combination of honey-sweet figs, buttery bright green pistachios and subtle flowery rosewater is a welcome contrast to the overall sweet taste.
Provided by Food Network
Categories dessert
Time 2h25m
Yield 8 pavlova desserts
Number Of Ingredients 9
Steps:
- For the meringue: Preheat the oven to 400 degrees F.
- Add the sugar and 1/2 cup water to a very clean medium saucepot and mix until the sugar is moistened. Heat over medium-high heat, without stirring, until the mixture begins to boil. Continue boiling until it reaches 240 degrees F on a candy or instant-read thermometer, 3 to 4 minutes,
- Meanwhile, pour the egg whites into the bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed until they begin to froth up, about 1 minute. Add the cream of tartar and continue whisking until very thick and frothy but no peaks have begun to form, 2 to 3 minutes.
- When the sugar syrup reaches the correct temperature, turn off the stand mixer and add the syrup to the egg whites. Immediately turn the mixer to high and whip until the meringue is thick and glossy and holds very stiff peaks, about 2 minutes. Add the rosewater and whip 5 seconds to fully incorporate. The meringue should be smooth and silky and hold its shape when you scoop it from the bowl.
- Line 2 baking sheets with parchment paper. Form 8 pavlovas between the 2 sheets, dividing the batter as evenly as possible. To form each pavlova, scoop out 2 to 3 large spoonfuls of the meringue, heaping them on top of each another on the parchment. Make a divot in the center of each, forming a shallow well with the back of the spoon, and smooth out the sides. Leave enough room between each pavlova to allow them to expand slightly. Sprinkle the sides of each pavlova with the chopped pistachios.
- Just before loading the baking sheets into the oven, lower the oven temperature to 225 degrees F.
- Bake, rotating the baking sheets from front to back at least once, for about 2 hours. To check if the pavlovas are done, lift them from the baking sheets and gently poke them to make sure the outsides are completely firm and the centers are still a little soft. Let them cool completely on the baking sheets.
- For the whipped cream topping: Whip the cream in the bowl of a stand mixer fitted with a whisk attachment on medium speed until soft peaks form, 3 to 4 minutes. Add the sugar and seeds from half of the vanilla bean and whip to medium peaks, 1 to 2 minutes.
- To serve, top each meringue with whipped cream and garnish with sliced figs.
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