Roasted Rhubarb and Lemon Cream
Pavlova served with a Ginger Prosecco Cocktail
Firstly, roast some chopped
rhubarb. Lay it on a baking tray and sprinkle with a generous amount of brown
sugar. Pop into a preheated oven at 200C for 15 minutes. The rhubarb should not
be overly sweet as the Pavlova and the lemon cream are sugary, and the
sharpness and slightly sour quality of rhubarb is needed to cut through the
sweetness. Meringues are easy – never
let anyone tell you otherwise. Personally I don’t bother with recommended
tricks such as adding Cream of Tartar or white vinegar into the whipped egg
white and sugar. The best tip is to ensure your whisks and bowl are totally free
of grease (wash beforehand in very hot water) as any trace of fat will give you
flaccid meringues. For an 8” Pavlova, you’ll need 3 egg whites and 55g of
castor sugar per egg. Whisk the egg whites on slow speed for 2 minutes, then
pump up the power for another minute until the mixture is light and fluffy and
forming peaks. Gradually introduce the sugar, one tablespoon at a time as you
continue to whisk. Place onto a baking sheet and cook at 140C for one hour. Then leave in the oven overnight (this will prevent cracking)
Next day:
Whip the cream, then add a couple of tablespoons of lemon curd and combine well. You can use the leftover yolks to make your own, but when short of time, I just use a good quality shop bought curd. Assemble, stand back and admire, then tuck in with gusto.
Next day:
Whip the cream, then add a couple of tablespoons of lemon curd and combine well. You can use the leftover yolks to make your own, but when short of time, I just use a good quality shop bought curd. Assemble, stand back and admire, then tuck in with gusto.
Ingredients:
3 egg whites
6 oz castor sugar
2 tablespoons lemon curd
300ml whipping cream
A couple of sticks of rhubarb
Brown sugar
As a final flourish, enjoy a
Ginger Prosecco cocktail with your pudding. This is a slightly sour cocktail,
but a perfect partner to sweet Pavlova. Muddle some chopped ginger,
approximately 1” of fresh root, a spoonful of castor sugar and the juice of one
lemon (muddling is apparently Cocktail Mixology lingo; I bung it in a pestle
and mortar and bash it about). Strain this into a glass and top with Prosecco,
or if feeling ultra decadent, champagne. Serve with a sliver of root ginger to
decorate the glass.
Ingredients:
Fresh root ginger
Sugar
Juice of 1 lemon
Prosecco
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