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CDWM SA - Ep.12 - Lizanne's - Dessert

Lizanne’s Deconstructed Berry Pavlova

Ingredients

Serves: 6 people

Preparation time: 90 min

Vanilla ice cream

  • 285 ml double cream
  • 300 ml full cream milk
  • 115 g castor sugar
  • 1 vanilla pod
  • 3 egg yolks

Meringues

  • 8 egg whites
  • 2 cups castor sugar
  • 1/2 tsp cream of tartar
  • 2 tsp vanilla essence

Berry coulis

  • 2 cups frozen raspberries
  • 1/4 cup castor sugar
  • 1/2 lemon, juiced

To serve

  • 100 g biscuits, crushed
  • fresh strawberries
  • fresh blueberries
  • micro herbs

Preparation method

Vanilla ice cream

  • Into pot, place cream, milk and half the sugar.
  • Slit vanilla pod, scoop out seeds. Add pod and seeds to cream mixture.
  • Heat over low heat, stirring occasionally, until almost boiling. Remove from heat and set aside 30 min.
  • Into mixing bowl, place egg yolks and remaining sugar. Beat for 2 min.
  • Scoop out 1/2 cup cream mixture and beat into egg mixture.
  • Reheat cream until it just comes to the boil.
  • Remove from heat, stir in egg mixture.
  • Return to low heat and cook ± 10 min, stirring constantly with wooden spoon.
  • Pour into heatproof bowl, then place in larger bowl, filled with iced water.
  • Cool 20 min, stirring occasionally to prevent skin forming on surface. Refrigerate 3-4 hrs.
  • Remove from fridge and remove vanilla pod.
  • Slowly pour into ice cream machine. Leave to churn until desired consistency reached.
  • Spoon into plastic container, cover with clingfilm. Place lid on and freeze for min 3 hrs.

Meringues

  • Preheat oven to 120 C.
  • Into bowl for electric mixer, place egg whites, sugar and cream of tartar. Set over saucepan of simmering water .
  • Whisk until sugar dissolved and egg whites warm.
  • Transfer bowl to electric mixer. Whisk at high speed 7 min.
  • Add vanilla essence and mix through.
  • Pipe 1/2 meringue mixture in desired shapes on lined baking tray.
  • Bake 90 min. Switch off oven, leaving meringues to cool in oven.

Berry coulis

  • Purée frozen berries, castor sugar and lemon juice.
  • Pass through sieve to remove seeds.
  • Place coulis in bottle and refrigerate until serving.

To serve

  • Sprinkle crushed biscuits onto plate.
  • Place unused meringue mixture into piping bag and pipe 3 generous dollops onto crushed biscuits.
  • Add a meringue on top of each dollop.
  • Place fresh fruit in amongst meringues.
  • Add dots of berry coulis.
  • Add some micro herbs, to garnish.
  • Add 1 scoop ice cream into a small bowl and set to side of plate.