6 minute read
A sweet escape
The humble pav. While its origin may be debatable, its delicious taste isn’t. Enjoyed by both Aussies and Kiwis alike, it’s always love at first bite. #FoodInCommon
Miguel Maestre’s summer pavlova
Serves 8 Prep time 40 mins Cook time 90 mins Difficulty easy
Ingredients
6 egg whites (egg yolks set aside for custard) 375g caster sugar 1 teaspoon lemon juice 1 tablespoon cornflour, sifted
CITRUS CUSTARD:
675ml milk Zest of 2 lemons 6 egg yolks 1 cup caster sugar 45g cornflour, sifted 30g unsalted butter, cut into small cubes Juice of 1 lemon
GARNISH:
Seasonal fruit such as blueberries, strawberries, raspberries, kiwi fruit, mango slices Sliced almonds Your favourite toppings – nougat, chocolate dipped nuts, fruit compote
Method
Preheat your oven to 200°C (180°C fan). Clean a metal bowl with cotton wool to ensure it is totally clean and grease free. Separate eggs, setting egg yolks aside for the custard. Using an electric stand mixer or hand beaters, beat the egg whites on a medium setting until soft peaks form. Once soft peaks appear, add sugar bit by bit, beating well between each addition to ensure the sugar is dissolved. Turn the mixer up to high until the mixture thickens and the sugar has completely dissolved. It needs to reach the ribbon stage – when a spoonful of the meringue mixture poured back into the bowl sits on the surface like a ribbon. Reduce the speed, add the lemon juice, and sprinkle in the cornflour, then continue to beat until mixture is thick and glossy. Prepare a baking tray by placing baking paper on it. Use a little of the meringue mixture to stick the paper onto the tray so it stays in one place while you are spooning the pavlova mix onto it. Spoon the mix onto the prepared tray and mould it into the shape you want. Don’t mess with the mixture too much, as you want to get it in there quickly. Place the tray in the middle of the oven and immediately turn the temperature down to 120°C, don’t use the fan. Cook for 80-90 minutes, until the meringue has a hard crust, but don’t let the pavlova colour. You may see a little sugar syrup seep out of the bottom but the crust should be firm. Inside, it will be soft and marshmallowy. Once cooked, turn oven off and leave pavlova inside with door ajar to cool slowly. Whilst the pavlova is cooking, prepare the custard. In a saucepan simmer the milk and lemon zest over medium heat. Just before it comes to the boil, turn off the heat and leave to infuse for 5 minutes. In a bowl cream the sugar and egg yolks together until they are fluffy and pale in colour. Add the warm milk to the egg mixture, whisking to combine. Return to the saucepan and heat over a medium heat, stirring constantly to prevent it curdling. Do not let it boil. Once it starts to thicken, sprinkle in the cornflour and continue to stir until thick and able to hold its shape on top of the pavlova. Take the custard off the stove and add the butter, bit by bit, whisking until well combined and glossy. Add the lemon juice. Once the pavlova has cooled to room temperature remove from the oven and decorate with cooled citrus custard, seasonal fruit, nuts and any of your favourite toppings.
Featuring summer season fruits...
The best thing about a pavlova? You can choose whatever fresh fruit you love as topping! Miguel loves to go tropical but we also love cherries for a dramatic twist!
Summer share platter
with Lindt chocolate
There is something engaging and enchanting about this way of eating, and it makes the perfect entrée to serve on a summer’s day while the main course is sizzling on the barbecue. A share or grazing platter is where you can showcase some of your favourite foods, and discover and experiment with some more unusual combinations. Adding some fine Lindt chocolate to the platter could be perceived as a bit ‘out there’, however dark, high percentage cocoa chocolate such as Lindt EXCELLENCE 70% Cocoa is stunning with a hard cheese or some prosciutto. And creamy Lindt milk chocolate is a delight in between savoury treats to truly bring that sweet and salty combination to life.
Lindt Master Chocolatier Thomas Schnetzler Let your creativity guide you and select some of your favourite foods to put on the platter, but as a guide for this platter, Thomas used:
A selection of seed crackers and grissini Cheese selection (try a hard cheese like Grana Padano, a Gruyère and a soft brie or blue cheese) Some nuts and summer fruit such as apricots, peaches, berries and grapes Cured meats such as prosciutto and salami Beetroot pesto dip and a selection of fine Lindt Chocolates such as a dark, high percentage cocoa chocolate like EXCELLENCE 70% Cocoa, LINDOR Milk truffles always delight and also a great addition would be Milk Lindt GOLD BUNNY and a few mini chocolate eggs to celebrate the season
Enjoy and enchant your guests by adding a little Lindt chocolate to your share platter.
Summer meringue nests
with chocolate custard
Summer is a great time for fruit in Australia, and summer fruits make the perfect addition to this delicious dessert. Rich chocolate custard in a crisp meringue nest, a selection of summer fruits and a few slivers of pistachio and voila, you have a stunning yet incredibly easy summer dessert.
“This is a great dessert for a summer gathering. The crisp meringue shell melts in the mouth, the rich Lindt EXCELLENCE flavoured custard provides richness while the berries and fruit provide freshness. Select your favourite fruits but consider texture as well as flavour. Cherries and mango are hard to beat in summer, berries are a delight, while pomegranate provides a wonderful crunch. Enjoy.”
Lindt Master Chocolatier Thomas Schnetzler
Serves about 10 Prep time 25 min Chilling time 2 hrs
Ingredients
50g golden caster sugar 100ml water Pinch of salt Vanilla bean paste 140g EXCELLENCE 70% Cocoa 200g vanilla custard, quality store bought Meringue nests or mini pavlova Seasonal fruit, strawberry, blueberry, cherries, mango, peaches and pomegranate Pistachio slivers Lindt chocolate to finish such as Lindt GOLD BUNNY, squares of Lindt EXCELLENCE, FRUIT SENSATION or your favourite Lindt chocolate
Method
For the chocolate filling, bring the sugar, water, vanilla and salt to the boil. Pour over the chopped chocolate, allow to sit for a minute for the chocolate to start melting and then using a stick blender, blend the mixture until smooth and glossy. Add the custard and mix until all combined. Cover with cling film and place in the fridge to cool and firm up (about 2 hours). To serve, generously fill the meringue nests with Lindt chocolate custard and top with fruits and chocolates. Finish with slivered pistachio. Serve quickly to keep the meringue crisp.
