Pavlova with Balsamic Strawberries & Basil – We Heart Local BC

Pavlova with Balsamic Strawberries & Basil

Pavlova With Balsamic Strawberries & Basil

Submitted by: Jackie Ellis

Jackie Ellis uses aged balsamic or balsamic reduction for her chiffonade but feel free to try a fruit wine or berry wine for a unique twist on the recipe.

Ingredients

4 whites of Eggs

1 cup Sugar

1 scraped Vanilla Bean

1 teaspoon Whipping Cream

2 cups, 33% Strawberries

1 cup of sliced fresh Blueberries

1 cup of Blackberries

1/2 cup of Raspberries

1/2 cup of Fresh Basil

2 tablespoons of chopped Basil


Cooking Instruction

Method for pavlova base:

1. Beat egg whites until soft peaks form

2. Continue beating and add sugar slowly

3. Add 1/2 a scraped vanilla bean and vinegar and whisk until stiff

4. Using a spoon, spread mixture into circles slightly smaller than desired size onto a sheet tray lined with parchment

5. Bake at 1 hour at 275°F

6. Turn off oven and leave meringue in oven overnight to dry out

7. Peel off the paper once cool and they are ready to be filled

For berries:

Slice strawberries into eighths and mix with other berries in balsamic and basil and let sit for 30 mins to macerate.

For the Cream:

Whip the cream to soft peaks and add the other half of the scraped vanilla bean to it.

Assembly:

Dollop whipping cream into meringues, top with berries and garnish with basil.

 

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