Blackberry, elderflower and mint pavlovas

Blackberry, elderflower and mint pavlovas

By
From
B.I.Y. Bake It Yourself
Makes
6

So, it’s late summer. You’re having a barbecue and serving salads, leaving the oven free for ages. Why not make these for pudding? This light dessert is so delicious, you won’t believe your mouth. They are very easy to make, but look great. You can also make them a day in advance and keep them in the fridge. The combination of elderflower, blackberry and mint is so refreshing that, even though these contain about a metric ton of whipped cream, you’ll leave the table feeling light and happy.

Ingredients

Quantity Ingredient

For the meringues

Quantity Ingredient
3 large egg whites
100g caster sugar
purple gel food colour
75g icing sugar
250ml double cream
100g blackberries

For the syrup

Quantity Ingredient
100g caster sugar
25g mint leaves
3 tablespoons st germain elderflower liqueur, (or elderflower cordial)

Tool kit

Quantity Ingredient
baking tray
electric whisk
large piping bags
large star-shaped nozzle
wire cooling rack

Method

  1. Preheat the oven to 120°C and line a baking tray with baking parchment (not greaseproof; the meringue will stick to that).
  2. Whisk the egg whites in a bowl using an electric whisk until stiff peaks form. Still whisking, add the caster sugar, a couple of tablespoons at a time. Take some gel colour (about ¼ teaspoon) and fold into the mixture to give a pale violet; be careful with the gel – it is very potent.
  3. Sift in the icing sugar and gently fold it in just until smooth. Do not continue to mix it, as you don’t want to knock out too much air. Load into a large piping bag fitted with a large star-shaped nozzle.
  4. Pipe 6 nests on to the baking tray, each 10–12 cm in diameter, starting in the centre of each nest and spiralling out to form the base. Then pipe a rim of meringue around the edge of each.
  5. Put the meringues into the oven for 1 hour 45 minutes to dry out. Drying out is the key to a good French meringue.
  6. Meanwhile, make the syrup. Put the sugar in a pan with 75 ml of water over a medium heat. Coarsely chop 20 g of the mint leaves (keep back 6 sprig tips for decoration) and add to the syrup with the elderflower liqueur. Simmer for 10 minutes, then take off the hob and leave to cool. Strain the syrup through a sieve to remove the leaves.
  7. Once the meringues have cooked, take them out of the oven, gently peel off the baking parchment and set on a wire rack to fully cool. It is much easier to peel the paper away from the meringues than vice versa: the paper bends, whereas the meringues crack!
  8. Once all the elements of the pavlova have cooled, whip the cream until it reaches soft peaks. Fold 3 tablespoons of syrup into the cream and load into a large piping bag. Pipe cream into the nests, then sit 5 blackberries in the centre of each. Drizzle 1 tablespoon of syrup over the blackberries and poke the saved tips of mint into the cream.

Note

  • This recipe has a level 2 (intermediate) difficulty.

Extras

  • I made these for my family recently and I have never seen a pudding get so efficiently annihilated in my life, hence it being a bit of a shoo-in for this book. I can recommend them for a party, as you can make all of it in advance. I really like cocktail pavlovas. Make mojito pavlovas, or, if you can make a tequila sunrise pavlova that works, give me a shout. We’ll be friends for life!
Tags:
Great British Bake Off
Baking
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