Group Executive Chef, Paul McGrath from The Grounds of Alexandria has perfected a mouth-watering summer berry pavlova just for Be. Follow this step-by-step recipe for the ultimate Christmas pav!
• Juice of half a Lemon
• Juice of half an Orange
• 2 cups of fresh Cherries (pitted)
• 50gms Sugar
1. Combine all ingredients in a blender and blitz until smooth.
• 315g Egg whites
• 525g Caster Sugar
• 3tbs Cornflour
1. Whisk eggs in a food mixer (or hand mixer) on high speed until the mixture starts to form stiff peaks.
2. Adding a quarter of the sugar at a time, continue to whisk until the meringue begins to look glossy and form soft peaks. Be careful not to stop the mixer as you add the sugar each time - it’s important to maintain a consistent speed.
3. Once all the sugar has been incorporated, add the cornflour and whisk for a few seconds to combine.
• 500ml Cream
• Zest and juice of half an Orange
• 1 tsp Caster Sugar
1. Combine all ingredients in a food mixer with a whisk attachment and mix on high until the cream thickens and begins to hold it’s shape in the bowl.
TIP: Taste test your orange first before adding it in and ensure it’s sweet, rather than one that’s too acidic to avoid causing the cream to curdle.
1. Preheat oven to 90°C. Ensure the fan is not on.
2. On a piece of parchment, trace a circle with a 9 inch diameter to use as a guide.
3. Spoon the meringue mix onto the paper using a spatula and create your desired shape. Allow extra baking paper around edges to account for the meringue expanding the oven.
4. Place on a tray in the centre of the oven and cook for 2.5 hours. Cooking on a low temperature will ensure the pavlova won’t colour or begin to turn brown - if you’re unsure of the consistency of your oven, keep an eye on it as it cooks.
5. Once cooked, the pavlova should have a hard crust on the outside and be soft and marshmallowy on the inside. Remove from the oven and cool to room temperature on a wire tray.
6. Spread the chantilly across the top, sprinkle with an abundance of fresh berries, drizzle over the coulis and finish with fresh florals in complimentary colours.