Family Recipes
Yotam Ottolenghi's rosemary, orange and passionfruit pavlova
8 servings
จำนวนที่เสิร์ฟ-
เวลารวมส่วนผสม
200g egg whites (from 6-7 large eggs), at room temperature
370g caster sugar
2 tsp cornflour
2 tsp Macro Apple Cider Vinegar
100ml orange juice
40.00 ml apple cider vinegar
4 sprigs rosemary, plus extra to serve
50g caster sugar
2 tsp lemon juice
300ml thickened cream
100g mascarpone
30g caster sugar
8 cardamom pods, shells discarded, seeds finely crushed or ground
2 large ripe but firm nectarines
3 ripe but firm yellow or red plums
150g seedless green grapes
2 passionfruit, halved, insides scraped, or 1/4 cup passionfruit pulp
วิธีทำ
Step 1
Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. To prepare the meringue, add egg whites to a stand mixer fitted with the whisk attachment and beat on medium-high speed until firm peaks form, 3-4 minutes. With the machine running, add the sugar, about 1 tbs at a time, until meringue is stiff and glossy, about 4 minutes more.
Step 2
Use a spatula to gently fold cornflour and vinegar into the meringue until evenly mixed through. Transfer meringue to your prepared baking tray and use a spatula to spread into a 22cm round. Use spatula to create small curves across the surface of the meringue for a more rustic look.
Step 3
Place meringue in the oven, then immediately turn temperature down to 150°C/130°C fan-forced. Bake for 1 hour 30 minutes, until dry on the outside (it will still be chewy through the centre). Leave to cool in the oven, with the door ajar, overnight. Don’t worry if it cracks in places.
Step 4
Meanwhile, for the syrup, place orange juice, vinegar, rosemary sprigs and caster sugar in a small saucepan over medium heat. Bring to a simmer, then cook, stirring, for 3-5 minutes until sugar dissolves and mixture has reduced by about half. Remove from heat, stir in lemon juice and set aside to cool completely. It’ll thicken to a maple syrup consistency as it cools.
Step 5
For the cream, add all ingredients to a stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft-medium peaks form, 1 1/2-2 minutes. Chill until ready to use.
Step 6
For the fruit topping, use a mandoline to finely shave one side of the nectarine to get very thin rounds until you hit the pit, then shave the opposite side. Chop off narrower ends and save these to snack on, or see note, opposite. Repeat with plums. Set both aside on a large plate, separately. Use a small, serrated knife to finely slice grapes into thin rounds of around the same thickness.
Step 7
Set on the same plate. To assemble, use the baking paper to help transfer the meringue to a large serving platter or board. (Alternatively, you can serve it right from the baking tray.) Top with the cream by dolloping and spreading it across the meringue using the back of a spoon, leaving a 2.5cm border. Artfully top with nectarines, plums and grapes. Dot with passionfruit.
Step 8
Remove rosemary sprigs from syrup and discard, then pour some of the syrup all over the fruit. Serve immediately, or within the hour (the meringue will soften as it sits), with remaining syrup and extra rosemary alongside.
8 servings
จำนวนที่เสิร์ฟ-
เวลารวม