Pink Peppercorn Pavlova with Strawberries, Vanilla Cream, and Basil Syrup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
In this dessert from Cafe Paradiso, pink peppercorns give the meringues a subtle floral flavor. Ingredients:
1/3 cup (packed) fresh basil leaves |
1/2 cup light corn syrup |
4 large egg whites, room temperature |
1 cup sugar, divided |
1 1/2 teaspoons cornstarch |
1/2 teaspoon white wine vinegar |
1 tablespoon pink peppercorns, lightly crushed |
1 (1-pint) basket strawberries, hulled |
2 tablespoons sugar |
3/4 cup chilled whipping cream |
1 tablespoon sugar |
1/2 vanilla bean, split lengthwise |
1 (1-pint) basket strawberries, hulled, quartered |
fresh basil leaves (for garnish) |
Directions:
1. For basil syrup: Blanch 1/3 cup basil leaves in small saucepan of boiling water 30 seconds. Drain, then transfer basil to bowl of ice water to cool. Drain; squeeze out excess water from basil. Puree basil with corn syrup in blender. Cover and chill at least 2 hours or overnight to allow flavors to develop. Bring basil syrup to room temperature, then strain through sieve into small bowl.
2. For meringues: Position rack in center of oven and preheat to 275°. Firmly trace six 21/2-inch circles on parchment paper, then invert onto baking sheet. Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add 3/4 cup sugar, beating to medium-firm peaks. Mix remaining 1/4 cup sugar and cornstarch in small bowl. Gradually beat sugar-cornstarch mixture into meringue; continue beating until very stiff. Beat in white wine vinegar. Fold in peppercorns. Divide meringue between circles; spread to fill completely. Bake until outside is dry, about 25 minutes. Turn oven off and open door just slightly. Let meringues cool in oven until completely dry, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature.
3. For strawberry coulis: Puree berries and sugar in blender until smooth.
4. For vanilla cream: Place cream and sugar in medium bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat cream to soft peaks. do ahead Coulis and vanilla cream can be made 6 hours ahead. Cover separately and refrigerate.
5. Place small dollop of vanilla cream in center of each of 6 plates. Spoon circle of strawberry coulis around vanilla cream. Top each with 1 meringue. Spoon generous amount of vanilla cream atop meringues. Top with quartered strawberries and fresh basil leaves. Drizzle basil syrup over and serve.
|
|