Pavlova with Gooseberry Cream.
I have found another use for my gooseberries. Crispy, chewy and sweet meringue base, piled high with rich mascarpone cream, topped with sweet and sharp stewed gooseberries with added crunchy nuttiness of roasted pistachios. Perrrrrfect!
Equipment:
Baking tray lined with baking paper.
Preparation:
Dry roast 30g shelled pistachios, roughly chopped.
Oven 140c fan forced.
Use an electric mixer, beat,
-egg whites, until soft peaks form, add
-a tablespoon of sugar at a time, leaving the beaters running (you'll need 300g)
You should be able to turn the bowl upside down when the egg white mixture is ready.
Spoon onto the prepared tray, shape into a rough 20cm disc.
Bake around 1hrs 5 minutes. The Pavlova should be dry to the touch.
Leave the Pavlova to cool completely in the oven.
For the cream filling.
Use an electric mixer, to beat,
-2tbsp icing sugar,
-1tsp vanilla bean paste,
-300ml double cream,
-250g mascarpone cheese.
Beat until the cream just holds its shape.
Refrigerate until needed.
In a large saucepan, put in,
-350g topped and tailed gooseberries,
-3tbsp caster sugar,
-pinch of salt.
Cook, stirring occasionally until the fruits have broken down.
To assemble.
Place the pavlova onto a serving platter.
Spoon on the cream.
Top with the stewed gooseberries.
Sprinkle over chopped pistachios.
Serve immediately.
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