Food with JP Passion: Raspberry and Rosewater Pavlova
By JP Kennedy
John Paul Kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking. his passion for proper family cooking stems from his TWO Grandmothers who were both excellent cooks, one of whom was a trained chef. JP promises to bring us plenty of family-inspired recipes and tasty treats while showing us how to get the basics right.
In the current climate I think we all need some cheering up and what better way to do that in the form of sweet treats.
The first few recipes since I returned from the summer break are all meringue based desserts and the reason for this is I wanted to help budding bakers to perfect the meringue technique and demonstrate how adaptable it is in recipes.
This is a new recipe I tried out during the summer as I yearned for lighter desserts to make for my family – who are Pavlova lovers!
This Pavlova is really decadent in flavour and is a real show stopper in terms of its appearance; guaranteed to get a reaction when you carry it to the table for your guests to enjoy!
The flavour of the rosewater works really well with a light and fluffy Pavlova but do stick to the exact measurements! If you over do it on the Rosewater it can taste too florally or even soapy!
You can of course substitute the fruits for strawberries, peaches, mango or even blackberries. Use what is in season or whichever fruit you prefer!
Ingredients: (Makes 1 Pavlova – will cater for 8- 10)
For the meringue
- 9 egg whites (must be at room temperature)
- 500g caster sugar
- 2 teaspoons of cornflour
- 1 teaspoon of white wine vinegar
- 1 teaspoon of rosewater
For the raspberry sauce
- 100g fresh raspberries (or fruit of your choice)
- 1 tablespoon of caster sugar
For the filling
- 500ml double cream
- 1 tablespoon of icing sugar
- 1 teaspoon of rosewater
- 200g fresh raspberries
- 50g dark chocolate to great over at the end
Method:
1. Preheat your oven to 160 degrees / Gas Mark 3 and line a baking tray with baking parchment paper.
2. Make the syrup by combining the raspberries and sugar in a small saucepan and over a low heat cook for 2- 3 minutes until the sugar dissolves and the raspberries turn to mush. Transfer to a sieve and over a bowl push them through the sieve using the back of a spoon to create a thick syrup-like consistency and leave to cool.
3. Then make the meringue by placing the egg whites into a large clean /dry bowl and using an electric mixer, whisk until firm peaks form. Then gradually add the sugar, a spoonful at a time, whisking constantly until you have a nice think glossy mixture and the sugar has completely dissolved. Then add the cornflour, vinegar and rosewater and gently fold in until just combined.
4. Spoon the meringue onto the line baking sheet to form a round shape. I normally outline using one of my circular spring-form backing tin bases to help me stay in line! Use a spatula to smooth down the sides and the top of the meringue.
5. Place into the oven reduce the temperature immediately to 140 degrees / Gas Mark 1 and bake for 1.5 hours. Then turn your oven off and leaving the oven door ajar and allow to, cool completely.
6. When the meringue is completely cooled down, start making the filling – don’t make this too far in advance of serving and place on top of the meringue as it will soak into the Pavlova and make it soft and mushy! Whip the cream gently until its nice and thick (don’t over whip or it will turn to butter) add the icing sugar and rosewater fold together and spoon generously on top of the meringue.
7. Arrange the fresh raspberries on top, drizzle over the raspberry sauce and grated t dark chocolate, serve and enjoy.
Contact JP On:
Twitter: @JPKCooking
Email: JPKCooking@gmail.com
Instagram: jpkennedy.kennedy
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