Strawberry And Rose Water Pavlova
Strawberry and rose water pavlova with the first British strawberries Made with @mexturesapp
Recipe Intro From feedfeed
@amelie_and_richard join the ranks of many people before them who are thrilled at the start of British Strawberry season! Here they blended them with a classic Russian dessert, the Pavlova for a dessert pretty enough to grace the pages of any food magazine.
Four large egg whites (use old eggs, short before their BBF date; the older the egg, the better the meringue!);
220gr caster sugar;
3 teaspoons cornflour;
One teaspoon cider vinegar;
One punnet of strawberries, about 450gr;
1/2 pint of double cream;
a few drops of Rosewater;
2 tablespoons Pimms;
One tablespoon vanilla sugar (depending on sweetness of strawberries)
Method: (serves 6)
Preheat oven to 150 degrees Celsius.
Line a baking sheet with some parchment. Mark a circle of 20cm ø on the wrong side of the parchment.
Whip your egg whites until you have soft peaks. Gradually (!) add the sugar while the beater is still running, spoonful by spoonful. Whip until you have a stiff glossy meringue. Sift your cornflour and carefully fold it in along with the vinegar and the Rosewater. Spoon your meringue onto the prepared parchment, shaping a circle and smoothing the sides and top.
Slide your tray into the oven and turn the temperature down to 120 degrees Celsius. Bake the Pavlova for 90 minutes. Then switch off the oven and let meringue cool inside the oven with the oven door slightly ajar.Meanwhile prepare the strawberries:
Keep the five prettiest ones for decoration, hull and quarter the rest. Macerate in the Pimms and sugar.
Assemble your Pavlova short before serving. Lightly whip the cream. Do not over whip it! Then gently fold in the macerated strawberries, reserving the liquid.Spread the strawberries and cream onto the meringue. Decorate with the reserved strawberries and drizzle with the Pimms - strawberry juice. You can sprinkle some lemon thyme and lemon balm leaves over the Pavlova, or some borage flowers.
The meringue can be prepared up to 3 days ahead.
Dessert, Spring, Summer