31 Jul Summer Pavlova Buffet

Posted at 02:09h in Uncategorised by


Summer Pavlova Buffet
Summer Pavlova Buffet
Print Recipe
Rose Flavoured Meringue There is just something so utterly romantic about making and for that matter eating a delicate meringue. It has been claimed that meringue was invented in the Swiss village of Meiringen and improved by an Italian chef named Gasparini between the end of the 17th century and the begining of the 18th century. It has since been adopted around the world and has taken on many different shapes and forms but the thrill of eating this sweet cloudy delight stays the same. Here is our version of this delicate dish - easy to prepare and fool proof. It can also be flavoured with interesting combinations and additions of almond extract, vanilla and even hibiscus. Our recipe calls for organic rose petals which adds a soft and delicate nuance
Servings Prep Time
20 small meringues or one large base 15 minutes (Large baking tray with baking paper)
Cook Time
1 hour & 30 minutes
Servings Prep Time
20 small meringues or one large base 15 minutes (Large baking tray with baking paper)
Cook Time
1 hour & 30 minutes
Summer Pavlova Buffet
Summer Pavlova Buffet
Print Recipe
Rose Flavoured Meringue There is just something so utterly romantic about making and for that matter eating a delicate meringue. It has been claimed that meringue was invented in the Swiss village of Meiringen and improved by an Italian chef named Gasparini between the end of the 17th century and the begining of the 18th century. It has since been adopted around the world and has taken on many different shapes and forms but the thrill of eating this sweet cloudy delight stays the same. Here is our version of this delicate dish - easy to prepare and fool proof. It can also be flavoured with interesting combinations and additions of almond extract, vanilla and even hibiscus. Our recipe calls for organic rose petals which adds a soft and delicate nuance
Servings Prep Time
20 small meringues or one large base 15 minutes (Large baking tray with baking paper)
Cook Time
1 hour & 30 minutes
Servings Prep Time
20 small meringues or one large base 15 minutes (Large baking tray with baking paper)
Cook Time
1 hour & 30 minutes
Ingredients
  • 5 extra large egg whites
  • pinch of cream of tartar
  • 250 g of castor sugar
  • 5 ml of rose water (optional)
  • 3 drops drops of red food colour
  • Handful of dried and crushed organic rose petals
Instructions
  1. Oven Temperature: 100 degrees celsius
  2. Place egg whites and cream of tartar in a mixer with a wire attachment or mixing bowl for hand whipping.
  3. Whip the egg whites till stiff peaks form. Do not over-whip. Start adding spoonful of the castor sugar to the mixture and mix really well after each addition, continue until all the sugar has been incorporated into the mixture and your are left with a smooth and glossy textured meringue.
  4. Spoon in the rose water or flavour essence of your choice and 3 drops of red food colouring, mix gently through.
  5. Crush the dried rose petals onto the mixture and gently incorporate into the meringue by stirring gently making sure that none of the light airiness escapes
  6. Spoon mixture into a jumbo sized piping bag fitted with your favourite piping nozzle and pipe meringue onto prepared baking tray and garnish with some more crushed rose petals.
  7. Bake for 1 hour and 30 minutes - let it cool and serve with fresh seasonal fruit, whipped cream and fresh roses
Hints and Tips
  1. When meringue is whipped test for sugar granules by rubbing a bit of the mixture between your thumb and index finger - if grainy whip until smooth to the touch
  2. Turn the oven off after baking and leave the baked meringues in the oven overnight to ensure that they are completely dried out.
  3. Can be stored and even frozen in an airtight container for 3 months
  4. Serve as a DIY dessert installation with fresh berries, whipped sweet vanilla cream and a lemon or berry curd.