Page 5 - BVG_Summer Newsletter 2023

5 BELLA VISTA NEWS, SUMMER 2023

Pavlova

Get ready for a burst of holiday happiness
with my festive twist on Pavlova! Forget What’s Cooking
the usual plum pudding – our family
celebrates Christmas with a tropical fruit With Ashley, Group Executive Chef
Pavlova that's a showstopper. And here's METHOD
the best part – if you're short on time, you
1. To make pavlova, preheat oven to 150°C fan-forced.
can use store-bought meringue without
2. Line a baking tray with baking paper.
sacrificing the deliciousness. Let your
3. Using an electric mixer, beat egg whites in a clean dry bowl until
imagination run wild with presentation –
soft peaks form.
this recipe is all about getting creative and
4. Add sugar, 1 tbs at a time, beating constantly and occasionally
spreading joy on your holiday table!
scraping down sides of the bowl.
TIP: All components can be made well in
5. Whisk for about 8-10 minutes until sugar dissolves and meringue
advance; but try to assemble on the day
is thick and glossy.
for best results.
6. Sift over cocoa and cornflour, drizzle with vinegar and gently fold
until combined.
INGREDIENTS 7. Spoon mixture onto the circle on the baking paper, shaping sides
to form a mound.
• 12 egg whites 8. Bake for 5 minutes. Reduce heat to 120°C fan-forced and cook
• 2 cups caster sugar for 1 hour and 15 minutes to 1 hour and 30 minutes until top is
• 1/4 cup cocoa powder firm.
• 2 tsp white wine vinegar 9. Turn off the heat and leave the pavlova in the oven with the door
• 1 tbs cornflour slightly ajar until it cools (for at least 4 hours or overnight)
Cherries in Syrup CHERRIES IN SYRUP
• 500g plump cherries (jar or tinned sour Meanwhile, to make cherry syrup, halve and pit 300g cherries.
cherries are fine as a substitute) Refrigerate remaining cherries until ready to serve. Combine sugar
• 1/4 cup caster sugar and water in a small saucepan, stir over medium-high heat until sugar
• 1/4 cup water dissolves. Bring to the boil. Add halved cherries and return to the boil,
To Serve then reduce heat and simmer for 5 minutes until tender. Place into an
• 600ml thickened cream airtight container and chill until ready to serve.
• 1 tbsp Icing Mixture (optional) TO SERVE
• 1 tsp vanilla bean syrup (essence is fine) To serve, whisk cream in a bowl until firm peaks form. Gently fold
• Grated dark chocolate or Cherry Ripe through the vanilla and icing mixture. Spoon mixture over pavlova.
Chopped Top with reserved cherries. Drizzle with the cooled cherry syrup,
sprinkle with chocolate and serve.