Raspberry Chocolate Pavlova

Lisa Goodwin Allen

Lisa Goodwin Allen

15th August 2011

Raspberry Chocolate Pavlova

Raspberry & Chocolate Pavlova, Sheep’s Milk & Nut Ice Cream Pots – Serves 4

Ingredients

  • White Meringue (see recipe)
  • Ingredients for the White Meringue:
  • 120g / 4oz Egg Whites 240g/8 ½oz Caster Sugar 1 tspn White Wine Vinegar 1 Warm Water
  • Marinated Raspberries (see recipe)
  • Ingredients for the Marinated Raspberries
  • 125g/4.5oz Raspberries 6g/1/2oz Icing Sugar 2g/1/2oz Lemon Juice 1 Sprig Mint (Shredded)
  • Raspberry Jelly (see recipe)
  • Ingredients for the Raspberry Jelly
  • 250g/9oz Fresh Raspberries 60g/2oz Caster Sugar 40g/1.5oz Lemon Juice 100g/3.5oz Water 1 ½ Sheets Gelatine
  • Pulled Hazel (see recipe)
  • Ingredients for the Pulled Hazel:
  • 50g/ 1 ½oz Fondant 50g/ 1 ½oz Glucose 50g/ 1 ½oz Isamalt 20g/ 0.7oz Roasted Nuts
  • Sheep’s Milk & Nut Ice Cream (see recipe)
  • Ingredients for the Sheep’s Milk & Nut Ice Cream:
  • 500ml/17.5 floz Sheep Milk 250ml/9 floz Cows Milk 72g/2.5oz Glucose Syrup 72g/2.5oz Milk Powder 2g/1/4oz Stab 2000 Stabilizer 72g/2.5oz Caster Sugar 20g/3/4oz Roasted Hazelnuts, cracked 4 tspn Nut Powder
  • Tempered Chocolate Shards Raspberry Puree
  • Ingredients for Chocolate Sauce:
  • 62g/2oz Caster Sugar 62g/2oz Water 20g/2oz Coco Powder 62g/2oz Double Cream
  • Ingredients for the Raspberry Puree
  • 150g/5 ¼oz Raspberry 30g/1oz Sugar 10g/ 0.5oz Lemon Juice 0.3g/ 0.007oz Pectin
  • Ingredients for Hazelnut Cream
  • 250g/9oz Cream 20g/0.7oz Icing Sugar 1 Vanilla Pod 2tsp Praline Paste

Method

Method for the White Meringue:
•Heat oven to 120°C. Cover a baking tray with parchment.
•Whisk the egg whites ½ sugar, water and vinegar with an electric whisk until they just form stiff and shiny peaks.
•Gradually add the sugar a bit at a time and whisk well.
•When all the sugar is added, continue whisking for 3 –4 minutes until meringue is stiff and glassy and stands up in peaks.
•Spoon into piping bags.
•Pipe a large peak of meringue, then with the back of a spoon pull the meringue into a tear drop. Pipe another peak onto the narrow end of the tear drop and again pull in to a tear drop. Repeat this until you have 4 tear drops.
•Place in the oven and bake for 25 minutes at 120°C fan 1. Leave to rest overnight.
Method for the Sheep’s Milk & Nut Ice Cream:
•In a small mixing bowl mix together the stab 2000, milk powder and sugar.
•In a medium pan put the sheep’s milk, cow’s milk and glucose, place on the stove and warm, but do not boil.
•Add the milk powder mix to the liquids, whisk in well and place back onto the stove and boil for 2 minutes.
•Once boiled remove from the stove, blitz with a hand blender then sieve into a medium bowl & cling film. Place in the fridge to cool for 4 – 6 hours, before churning.
•When the mixture has rested, churn.
•Once churned place into a piping bag.
•To serve, pipe the ice cream evenly between each pot and sprinkle with the roasted hazel nuts and nut powder.
•Put the lids on & serve.
Method for the Raspberry Jelly:
•In a medium sized pan put the raspberries, sugar, lemon juice and water bring to the boil.
•Once boiled remove from the stove cover the pan with clingfilm and leave to infuse for 30 minutes.
•Pass the infused liquid though a Muslim cloth into a medium pan. Place back on to the stove.
•Bring to the boil, whisk in the agar agar and re boil for 1 minute.
•Pour the jelly into the moulds Cover & place in the fridge and leave to set.
•When the jelly is set, turn out.
Method for the Marinated Raspberries:
•In a medium bowl, put the raspberries, icing Sugar, lemon juice and shredded mint, carefully bind together.
•Leave to marinade for 15 – 20 minutes for service.
Method for the Raspberry Puree:
•Place the raspberries, sugar and lemon juice in to a pan.
•Bring to the boil once it has boiled pass through a fine sieve.
•Place back in to a pan, bring to the boil add the pectin
•Once re-boiled, pass and place into a container and leave to cool.
Method for the Pulled Hazel:
•Put the fondant, glucose and isamalt in a pan
•Place on to high heat and cook until 202°C (golden)
•Pour out onto a silpat mat and leave to cool, sprinkle on the nuts
•Once cooled pull into long ribbons
Method for the Chocolate Sauce:
•Put the sugar, water, coco powder and cream into a medium pan, bring to the boil while whisking
•Boil for 2 –3 minutes until thick.
•Once the correct consistency passes though a fine sieve and place into a squeeze bottle.
Method for Hazelnut Cream:
•In a large mixing bowl semi whip the cream, icing sugar and vanilla until ribbon stage.
•Fold through the praline paste
•Put into piping bag.
To assemble
•Pipe the cream on top of the meringue, top with the raspberries & jelly. Drizzle the raspberry syrup and finish with shards of chocolate, pulled hazelnuts and pots of ice cream on the side.