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Leiths Online: Pavlova Wreath with Poached Rhubarb and Ginger Cream

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Leiths Online: Pavlova Wreath with Poached Rhubarb and Ginger Cream

From Leiths Online Cookery School, Introduction to Patisserie

Ingredients

For the pavlova:
4 egg whites - weighed to 100g
200g caster sugar
1 tsp cornflour
1 tsp vanilla extract
1 tsp white wine vinegar or lemon juice

For the poached rhubarb:
400g of forced rhubarb, approximate weight
4 tbsp caster sugar

For the ginger cream:
300ml double cream
1-2 tbsp icing sugar, to taste
1 jar stem ginger - chop half of the ginger to a small dice and reserve 1 tbsp of the syrup

To garnish:
A handful of skinned chopped pistachios

Instructions

  1. Heat the oven to 120°C, and line a large baking sheet with parchment paper.
  2. Chop the stem ginger and reserve 1 tbsp of the syrup to add to the cream. Chop the pistachios and reserve for garnishing your pavlova.

Make the pavlova:

  1. Put the egg whites in a clean bowl, using electric beaters whisk to stiff peaks.
  2. With the beaters continually running, add in the sugar 1 tbsp at a time, making sure the mixture re-stiffens again after each addition. Gradually pour in the last ⅓ of remaining sugar, with the beaters still running and whisk until you have a glossy stiff mixture.
  3. Add the cornflour, vanilla and white wine vinegar or lemon juice and whisk briefly, until just incorporated.
  4. Pile the meringue into a wreath shape on the prepared baking sheet. Make a few dips for the fruit and cream to sit.
  5. Bake for approximately 1 hour, or until the shell is firm to the touch. Be careful when checking your pavlova as it is delicate and likely to crack easily. Remove from the oven and leave to cool completely on the tray.

For the poached rhubarb:

  1. Preheat the oven to fan 170°C - if you have a second oven. If you only have 1 oven poach your rhubarb once your pavlova is baked and cooling.
  2. Cut the rhubarb into half-finger length pieces and place into the roasting tin. Sprinkle over the sugar and a small amount of water.
  3. Cover the roasting tin with foil and roast for about 10 minutes or until the rhubarb is tender yet still holding its shape.
  4. Remove from the oven and allow to cool completely.

For the ginger cream:

  1. Add a couple of tablespoons of icing sugar to the cream, along with a tablespoon of ginger syrup from the stem ginger jar. Taste and adjust the seasoning if needed.
  2. Whisk the cream until it is just holding its shape. Add the diced stem ginger and fold through the cream.
  3. Cover and place into the fridge until ready to use.

To assemble:

  1. To assemble place spoonfuls of the ginger cream on the pavlova.
  2. Top with the poached rhubarb and garnish with the chopped pistachios.

Author: Leiths Teachers

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