Recipe: Lemon Pavlova with Chantilly Cream and Blueberry Bliss Ice Cream
This recipe comes from the 1st Annual Recipe Development Challenge with the talented culinary students at Fleming College. This winning recipe was created by the aspiring chef, Simone Portelli. The inspiration for this recipe came from her childhood. Growing up, she remembers making pavlova with her uncle’s once a month on a Sunday. The ruffly white meringue is all about sublime textures. The crunchy meringue meets with a lemon bite, whipped cream and topped with rich Blueberry Bliss ice cream. This is a must try!!
INGREDIENTS
Pavlova
6 egg whites
1 1/2 cups granulated sugar
2 1/2 tsp corn starch
1 lemon
Chantilly Cream
1 1/4 cup 35% cream
1/2 tsp vanilla extract
1 tbsp granulated sugar
Garnish (if desired)
1 cup fresh blueberries
1 egg white
granulated sugar (as needed)
1/2 cup Central Smith Blueberry Bliss ice cream
Preparation Procedure
Pavlova:
1. Preheat the oven to 350F (180C) and line a baking tray with parchment. Beat the eggs whites until satiny peaks form, then beat sugar, a spoonful at a time, until the meringue itself is stiff and shiny.
2. Sprinkle the corn starch over the meringue, then grate the zest of 1 lemon and add lemon juice (2 tsp).
3. Gently fold until all ingredients are thoroughly mixed. Pipe meringue, like a nest, onto making sheets into 10 individual.
4. Place in oven and immediately turn the temperature down to 300F (150C) and cook for 1 hour.
5. Remove from oven and leave to cool. Not in a spot that is too cold, otherwise they will crack.Chantilly Cream:
6. In a mixer with the ship attachment, add the cream, sugar and vanilla together and whip until soft peaks form. Do not over whip. Put in refrigerator until ready to use.
Garnish:
7. Take an eggs white and whisk it until blended. Add the berries and drain off a fork, ensure there are no bubbles on the fruit. Roll in sugar and place on a sheer pan to dry. This can take up to an hour, or you can also speed that time up by putting in an oven for a short time.
Plating:
8. Take your dessert plate and put the pavlova on the bottom. Pipe the Chantilly cream on top in a circle. Take the Central Smith Blueberry Bliss ice cream and place two scoops on top. Can be garnished with mint.
And there you have it! A perfect dessert dish to add to your restaurant menu, or to create for your friends and guests when hosting. Enjoy!
