Cath’s strawberry and rose rolled pavlova

Cath’s strawberry and rose rolled pavlova

By
From
Lamingtons & lemon tart
Serves
8
Photographer
Patricia Niven

My wife, Cath, is a beautiful cook and one of my greatest inspirations. She owned and operated a number of successful restaurants and food businesses and specialised in Middle Eastern–Mediterranean cuisine. Unfortunately she had a very bad experience with a business partner who put her off cooking for a while, but I am happy to say she’s back! She always says she can’t cook desserts but she can. This is proof of that as it is virtually the same recipe that Cath served to great acclaim at her flagship restaurant, Mecca. All I have done is reproduced it for you all to enjoy.

Thanks Cath, from all of us.

Ingredients

Quantity Ingredient

White chocolate, vanilla and rose cream

Quantity Ingredient
120g white chocolate, melted
1 vanilla bean, seeds scraped
240ml thickened cream
35ml rosewater

Rolled pavlova

Quantity Ingredient
4 eggs
1 vanilla bean, seeds scraped
pinch salt
180g caster sugar
1 teaspoon white vinegar
1 teaspoon cornflour
icing sugar, as needed
365g white chocolate, vanilla and rose cream, (see above)

Crystallised rose petals

Quantity Ingredient
50ml rosewater
1/2 gold-strength gelatine leaf, soaked and drained
1 egg white
30 edible unsprayed rose petals
caster sugar, for dusting

Pistachio praline

Quantity Ingredient
125g caster sugar
1 teaspoon liquid glucose
80g pistachio nuts, whole

Strawberries in rose syrup

Quantity Ingredient
400g strawberries, washed and hulled
75g caster sugar
squeeze lemon juice
splash rosewater

Method

  1. For the white chocolate, vanilla and rose cream, put the chocolate and vanilla seeds in a bowl.
  2. Put 80 ml of the cream in a saucepan over medium heat and bring to the boil.
  3. Pour the hot cream over the chocolate and vanilla. Leave to sit for 30 seconds before stirring well with a spatula to combine.
  4. Stir in the remaining cold cream. Transfer the mixture to a covered container and place in the refrigerator for a minimum of 1 hour before use.
  5. Whisk up the cream to a thick ribbon stage using an electric mixer or hand whisk and add the rosewater. Be careful not to over-whip this cream as it can separate quickly.
  6. For the pavlova, preheat the oven to 200°C. Line a 30 x 20 cm shallow-lipped baking tray with baking paper. Spray the paper liberally with canola spray. Take two pieces of plastic wrap and lie them, slightly overlapping, on a work surface.
  7. Whisk the egg whites, vanilla seeds and salt to stiff peaks in a freestanding electric mixer. Gradually add the caster sugar, a tablespoon at a time. Whisk until you have a thick, glossy meringue.
  8. Fold in the vinegar and cornflour and transfer the mixture onto the prepared tray. Use a palette knife or spatula to spread the meringue evenly to the edges of the tray. Bake for 10 minutes until browned then remove from the oven. Allow it to cool in the tray for a minute or so.
  9. Lightly dust the icing sugar onto the plastic wrap on the work surface then turn the meringue out on top of it. Remove the paper and leave to cool for 10 minutes before spreading the white chocolate, vanilla and rose cream evenly over the meringue. Use the plastic wrap to roll the pavlova into a roulade and wrap tightly. Store in the refrigerator for a minimum of 3 hours before serving.
  10. For the crystallised rose petals, heat the rosewater in the microwave for 20 seconds on High then stir in the gelatine until it has dissolved.
  11. Whisk the egg white by hand in a bowl and slowly incorporate the rosewater–gelatine mixture. Continue to whisk until the mixture froths up.
  12. Brush this mixture delicately onto a rose petal, ensuring it is fully covered but not drenched. Toss the petal in the sugar and shake to cover completely. Remove the petal and place it on a baking tray lined with baking paper.
  13. Repeat with the remaining petals and place the completed tray on a windowsill or in a warm place for a couple of hours to crystallise. Store the dried petals in a covered dry container until needed.
  14. To start the pistachio praline, line a baking tray with baking paper.
  15. Place the sugar and 100 ml water in a saucepan over medium heat and cook, stirring constantly, to dissolve the sugar. Once boiling, add the glucose and cook until it just starts to go a light amber colour.
  16. Remove from the heat and pour the caramel onto the prepared baking tray then quickly scatter over the nuts. Leave the praline to cool for 1 hour before blitzing it into a crumb using a food processor or blender. You could smash the praline in a stainless steel bowl with the ends of a rolling pin if you wish. Store the crumb in a sealed container in the pantry until needed.
  17. To make the strawberries in rose syrup, put the strawberries in a bowl.
  18. Put the sugar and 150 ml water in a saucepan over medium heat and cook, stirring, to dissolve the sugar. Remove from the heat and add the lemon juice and rosewater and pour over the strawberries. Leave to macerate for 1 hour before serving.
  19. To serve, cut the roulade into eight even slices and serve with the strawberries in rose syrup, the praline crumb and some crystallised rose petals.
Tags:
darren purchese
burch and purchese
sweet studio
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