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Santa Barbara, CA, United States
I enjoy creating original wine-pairing recipes that are healthful and delicious. I work for Touring & Tasting a Santa Barbara based wine club and national magazine as Food Editor. However, I am not paid for this blog and the opinions expressed here are strictly my own. I received my Personal Chef Skills Competency Award from the SBCC's School Of Culinary Arts. In 2012, I started Inside Wine - Santa Barbara with pal Lila Brown which features wine tastings with winery owners and winemakers. I also serve on the Board of the Santa Barbara Culinary Arts group, which had Julia Child as one of the founding members and funds scholarships for SBCC culinary students in her name.

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Sunday, December 18, 2011

To Die For Pavlova With Raspberry Coulis

A double win as I made this dessert twice recently and everyone raved about it! One friend said it was the best dessert he'd ever had--pretty big words!

Raspberry Pavlova With Raspberry Coulis and Fresh Fruit
Chef's Notes:
Your mixing bowl and whisk must be very clean, dry and grease-free to make proper meringue. Also, the whites will not whip up properly if there is even a speck of yolk in them.
Ingredients For Meringue:
    •    6 egg whites
    •    1/2 tsp. cream of tartar
    •    1/2 tsp. cornstarch
    •    2  cups superfine or castor sugar
    •    1 tsp. lemon juice
    •    1 tsp. vanilla extract
Directions For Meringue Shell:
Preheat the oven to 200 degrees. Put egg whites, cream of tartar and cornstarch into a very clean, dry mixing bowl and whip on high speed until peaks just start to form. Turn the speed to medium and slowly add the superfine sugar. Add the lemon juice and 1 tsp. vanilla and continue mixing until the meringue is smooth and glossy. Do not over beat the meringue, but make sure the it is not gritty--that would indicate the sugar is not fully mixed in.
Line a baking pan with parchment and draw a large circle in the middle with pencil if making one large Pavlova--you can invert a large bowl on top and trace the outline. Alternatively, use a 4" wide bowl to make individual Pavlovas. Put four little drops under the four corners of the parchment paper so it will stick to the baking sheet. Using a pastry bag, pipe the meringue into a circle, starting in the center and making concentric rings. Finish by piping a decorative border around each circle. Bake until the meringue is set, about 1-1/2 to 2 hours. The meringue should be firm but not brown. Turn off the oven, leave the door ajar and let the meringue in the oven to finish drying for about an hour.

Ingredients for Raspberry Coulis:
    •    2 10 oz. packages frozen raspberries
    •    1/2 tsp. vanilla for puree
    •    1 cup sugar
Direcions For Raspberry Coulis:
While the meringue is cooking, put 1/2 cup water, raspberries and cup of granulated sugar into a saucepan and bring to a boil. Turn the heat down and simmer the sauce for 10 minutes or until the sauce thickens by a third. Set aside to cool enough to strain through a china cap or cheesecloth to remove the seeds. Put into a glass container and chill in the refrigerator.
Other Ingredients:
    •    1 pint whipping cream
    •    1 pint of fresh fruit of your choice: raspberries, blueberries, sliced strawberries or blackberries
    •    1/2 cup slivered and toasted almonds
Directions For Whipped Cream:
Put the whipping cream into a clean mixer bowl and whip until soft peaks form.

To Assemble The Pavlova:

Plate the meringue shell(s), fill with whipped cream and drizzle with raspberry puree, Decorate with fresh fruit, sprinkle with toasted almonds and serve immediately.

BTW, I discovered something delicious to drink: tonic water with lemon made with Tom's homemade tonic syrup. The taste is so much better than store bought tonic--it's slightly sweet and pleasantly bitter. Lovely on ice with my homegrown Meyer lemons!
Find it here.

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