Page 5 - LGW Summer Newsletter 2023
P. 5

5  LANSDOWNE NEWS, SUMMER 2023
























             Pavlova



              Get ready for a burst of holiday
              happiness with my festive twist on                      What’s Cooking
              Pavlova! Forget the usual plum pudding
                                                                      With Ashley, Group Executive Chef
              – our family celebrates Christmas with a
              tropical fruit Pavlova that's a
                                                     METHOD
              showstopper. And here's the best part   1. To make pavlova, preheat oven to 150°C fan-forced.
              – if you're short on time, you can use   2. Line a baking tray with baking paper.
              store-bought meringue without          3. Using an electric mixer, beat egg whites in a clean dry bowl until
              sacrificing the deliciousness. Let your   soft peaks form.
              imagination run wild with presentation   4. Add sugar, 1 tbs at a time, beating constantly and occasionally
              – this recipe is all about getting creative   scraping down sides of the bowl.
              and spreading joy on your holiday      5. Whisk for about 8-10 minutes until sugar dissolves and meringue
              table!                                   is thick and glossy.
              TIP: All components can be made well   6. Sift over cocoa and cornflour, drizzle with vinegar and gently fold
              in advance; but try to assemble on the   until combined.
              day for best results.                  7. Spoon mixture onto the circle on the baking paper, shaping sides
                                                       to form a mound.
              INGREDIENTS                            8. Bake for 5 minutes. Reduce heat to 120°C fan-forced and cook

              •12 egg whites                           for 1 hour and 15 minutes to 1 hour and 30 minutes until top is
              •2 cups caster sugar                     firm.
              •1/4 cup cocoa powder                  9. Turn off the heat and leave the pavlova in the oven with the door
              •2 tsp white wine vinegar                slightly ajar until it cools (for at least 4 hours or overnight).
              •1 tbs cornflour
              Cherries in Syrup                      CHERRIES IN SYRUP
              •500g plump cherries (jar or tinned    Meanwhile, to make cherry syrup, halve and pit 300g cherries.
               sour 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
              •1/4 cup water                         sugar dissolves. Bring to the boil. Add halved cherries and return to
              To Serve                               the boil, then reduce heat and simmer for 5 minutes until tender.
              •600ml thickened cream                 Place into an airtight container and chill until ready to serve.
              •1 tbsp Icing Mixture (optional)
              •1 tsp vanilla bean syrup (essence is   TO SERVE
               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.
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