To kick off recipes this month, we're starting sweet!
Our White Chocolate Pavlova with Raspberry Compote are just as delicious as they are beautiful!
Pavlova (makes 9 mini):
4 large egg whites
tiny pinch of salt
1 1/4 cups superfine sugar
2 tsp cornstarch
1/2 tsp vanilla extract
1 tsp white wine vinegar
1 tsp lemon juice
White chocolate whipped cream:
4 oz white chocolate finely chopped
3/4 cup + 2 tablespoons heavy whipping cream
1 tsp vanilla extract
Raspberry compote:
2 cups raspberries fresh or frozen
2 tbsp sugar
1 tbso lemon juice
2 tbsp water
How - To:
1. Preheat the oven to 350ºF
2. Whisk the egg whites with the salt until they're holding firm peaks but are not stiff. Gently add in the sugar, still beating, until you've got a bowl full of perfect meringue. Add the cornstarch, a few drops of vanilla, vinegar, and lemon juice on top and fold in to combine.
3. Draw circles of approx 4 inch circles on parchment-lined sheets.
4. Spoon the meringue into circles, and spread and smooth to fill. Use the back of the spoon to make an indentation in the centre to hold the cream and raspberry.
5. Put into the oven, turn it down to 300ºF, and bake for 30 minutes. Turn the oven off and leave them in for another 30 minutes, then take out of the oven to cool. Transfer them, on their baking parchment, to wire racks.
6. White chocolate whipped cream: Combine chopped white chocolate and 2 tablespoons whipping cream in small metal bowl. Set over small saucepan of simmering water and stir until white chocolate melts and mixture is smooth. Remove bowl from over water. Cool white chocolate mixture 10 minutes. Beat remaining 1/2 cup chilled whipping cream in medium bowl until soft peaks form. Whisk in white chocolate mixture.
7. Raspberry compote: Add the raspberries, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often. Reduce the heat to low and let it simmer and bubble for 10 minutes. It will thicken further as it cools.
And now it's just a matter of assembly! Get creative as you like, but general rule is: pavlova, then cream, then fruit. Serve and enjoy!
