Strawberry and rose water pavlova - Historias del Ciervo by Julian Angel
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Strawberry and rose water pavlova

An elegant and fresh dessert to surprise your guests.

Classic pavlova

Serves 6

Ingredients

  • 75 g Egg whites
  • 150 g Caster Sugar
  • 1 tsp lemon juice
  • 1/2 tsp Salt
  • 1 drop pink gel food color ( Optional )

Instructions

  1. Preheat oven to 220º F / 110º C.
  2. Place the egg whites, lemon juice and salt in the bowl of the stand mixer and start whipping in medium low speed until foamy.
  3. Start adding the caster sugar, 1 tablespoon at the time, waiting some seconds until it is totally incorporated. Note: If you don’t have caster sugar, you can blend the regular white sugar in a food processor until the grains become very thin.
  4. Increase to medium high speed and whip until firm peaks for about 10 minutes.
  5. Add 1 drop of gel food color and whip some seconds to combine.
  6. Using a spoon, spread the meringue into one rounded disc of 6 inches / 15 cm onto a baking sheet covered with parchment paper or using a silicone mat.
  7. Place the baking sheet into the oven . Bake for about 3 hours. Turn off the oven and let pavlova cool inside the oven. Don’t open the oven during the first 2 hours or the pavlova will break (like mine, I opened the oven several times )
Strawberry and rose water pavlova recipe by julian angel historias del ciervo
Strawberry and rose water pavlova recipe by julian angel historias del ciervo

Fresh Strawberry & rose coulis

Ingredients

  • 200 g Fresh strawberries
  • 30 ml Lemon juice
  • 20 g Powdered sugar
  • 1 tsp Rose Water ( Optional )

Instructions

  1. Place all the ingredients into a food processor or blender. Blend until mixture is smooth and liquid.
  2.  Strain and discard the seeds.
  3. Optional: Cook into a saucepan, mixing constantly until the mixture looks thick. I used the uncooked coulis for this recipe.
Strawberry and rose water pavlova recipe by julian angel historias del ciervo

CHANTILLY

Ingredients

  • 250g Cream ( High fat percentage)
  • 30 g icing sugar
  • 1/2 tsp Vanilla Extract

Instructions

  1. Ahead of time, place the bowl and the whipping attachment of your stand mixer inside the freezer for 15 minutes.
  2. Whip all the ingredients until stiff peaks begin to form. Use immediately or cover and refrigerate. DO NOT OVERWHIP.

To assemble and decorate the pavlova

  1. Place the pavlova on a cake stand or medium size plate. Spread some cream around top using a tablespoon, starting from the center of the pavlova.
  2. Pour strawberry coulis on top and some fresh berries too. You can use some edible dried rose petals to decorate.
  3. Best to eat immediately after assembled or keep refrigerated.
  4. Enjoy.
Strawberry and rose water pavlova recipe by julian angel historias del ciervo
Strawberry and rose water pavlova recipe by julian angel historias del ciervo


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