serves
6-8
prep
20 minutes
cook
1:30 hour
difficulty
Easy
serves
6-8
people
preparation
20
minutes
cooking
1:30
hour
difficulty
Easy
level
Stream free On Demand
Sweet Nectar
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 6 egg whites
- ½ tsp cream of tartar
- 330 g (1½ cups) caster sugar
- 1 tsp white vinegar
- 2 tsp cornflour
- 3 tsp ground roasted wattleseed
- 1½ tbsp boiling water
- 600 ml thickened cream
Indigi fruits
- 100 g frozen Davidson plums, thawed
- 100 g frozen Illawarra plums, thawed
- 500 ml Rosella flower syrup (or ½ cup dried rosella)
- 10 g dried muntrie berries
- 10 g dried rye berries
- 100 ml orange juice
- 1 orange, finely grated zest
- 2 tbsp caster sugar, or more to taste
Cooling time: 2 hours
Instructions
- Preheat a fan forced oven to 130°C. Line a baking tray with baking paper and draw a 22 cm round in the centre.
- Place the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment and whisk to soft peaks. With the motor running, add 1 tbsp sugar every 30 seconds, whisking until well incorporated. Continue to whisk for a further 5 minutes or until thick and glossy. Gently fold through the vinegar and cornflour, then spread the meringue onto prepared tray, using the drawn circle as a guide. Using a palette knife, spread the sides upwards to make a slightly higher edge and a lower centre to create a well for the topping.
- Place the pavlova in oven, then immediately reduce the oven temperature to 100°C. Bake for 1 ½ hours or until dry and crisp. Turn off the oven and stand to cool with the door ajar for at least 2 hours.
- Meanwhile, place the ground wattleseed and boiling water in a small bowl and set aside to steep for 1 hour. Place the cream in a large bowl and whisk until soft peaks form. Add the wattleseed and whisk just until firm peaks form. Refrigerate until ready to serve.
- For the indigi fruits, halve the Davidson plums and discard the stones. The Illawarra plums have very small stones, so just put them in whole and remove the stones later. Place all the plums into a small saucepan with the remaining ingredients and bring to the boil over medium-high heat. Reduce the heat to low and simmer gently until the plums are falling apart. Remove from the heat, stand until cool, then refrigerate until ready to serve.
- To serve, place the pavlova on a plate, top with the wattleseed cream and spoon the fruit over the top.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sweet Nectar
