Pink Peppercorn Pavlova With Strawberries, Vanilla Cream, And Basil Syrup
Serves: 6
Jailyn Upton
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Light Corn Syrup4 large
Egg White (room temperature)1 tbsp
Sugar1.5 tsps
Cornstarch1 tsp
White Wine Vinegar3 cup
Whipping Cream (chilled)Directions:
1
For basil syrup: Blanch 1/3 cup basil leaves in small saucepan of boiling water 30 seconds
2
Drain, then transfer basil to bowl of ice water to cool
3
Drain; squeeze out excess water from basil
4
Puree basil with corn syrup in blender
5
Cover and chill at least 2 hours or overnight to allow flavors to develop
6
Bring basil syrup to room temperature, then strain through sieve into small bowl
7
Blanch 1/3 cup basil leaves in small saucepan of boiling water 30 seconds
8
Drain, then transfer basil to bowl of ice water to cool
9
Drain; squeeze out excess water from basil
10
Puree basil with corn syrup in blender
11
Cover and chill at least 2 hours or overnight to allow flavors to develop
12
Bring basil syrup to room temperature, then strain through sieve into small bowl
13
For meringues: Position rack in center of oven and preheat to 275°
14
Firmly trace six 21/2-inch circles on parchment paper, then invert onto baking sheet
15
Using electric mixer, beat egg whites in large bowl to soft peaks
16
Gradually add 3/4 cup sugar, beating to medium-firm peaks
17
Mix remaining 1/4 cup sugar and cornstarch in small bowl
18
Gradually beat sugar-cornstarch mixture into meringue; continue beating until very stiff
19
Beat in white wine vinegar
20
Fold in peppercorns
21
Divide meringue between circles; spread to fill completely
22
Bake until outside is dry, about 25 minutes
23
Turn oven off and open door just slightly
24
Let meringues cool in oven until completely dry, about 1 hour
25
DO AHEAD: Can be made 1 day ahead
26
Cool completely
27
Store in airtight container at room temperature
28
Position rack in center of oven and preheat to 275°
29
Firmly trace six 21/2-inch circles on parchment paper, then invert onto baking sheet
30
Using electric mixer, beat egg whites in large bowl to soft peaks
31
Gradually add 3/4 cup sugar, beating to medium-firm peaks
32
Mix remaining 1/4 cup sugar and cornstarch in small bowl
33
Gradually beat sugar-cornstarch mixture into meringue; continue beating until very stiff
34
Beat in white wine vinegar
35
Fold in peppercorns
36
Divide meringue between circles; spread to fill completely
37
Bake until outside is dry, about 25 minutes
38
Turn oven off and open door just slightly
39
Let meringues cool in oven until completely dry, about 1 hour
40
DO AHEAD: Can be made 1 day ahead
41
Cool completely
42
Store in airtight container at room temperature
43
For strawberry coulis: Puree berries and sugar in blender until smooth
44
Puree berries and sugar in blender until smooth
45
For vanilla cream: Place cream and sugar in medium bowl
46
Scrape in seeds from vanilla bean
47
Using electric mixer, beat cream to soft peaks
48
Do ahead Coulis and vanilla cream can be made 6 hours ahead
49
Cover separately and refrigerate
50
Place small dollop of vanilla cream in center of each of 6 plates
51
Spoon circle of strawberry coulis around vanilla cream
52
Top each with 1 meringue
53
Spoon generous amount of vanilla cream atop meringues
54
Top with quartered strawberries and fresh basil leaves
55
Drizzle basil syrup over and serve
56
Place cream and sugar in medium bowl
57
Scrape in seeds from vanilla bean
58
Using electric mixer, beat cream to soft peaks
59
Do ahead Coulis and vanilla cream can be made 6 hours ahead
60
Cover separately and refrigerate
61
Place small dollop of vanilla cream in center of each of 6 plates
62
Spoon circle of strawberry coulis around vanilla cream
63
Top each with 1 meringue
64
Spoon generous amount of vanilla cream atop meringues
65
Top with quartered strawberries and fresh basil leaves
66
Drizzle basil syrup over and serve