Mulled Fruit Pavlova

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Mulled Fruit Pavlova

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Pastry Chef Aoife Noonan’s Mulled Fruit Pavlova. Sponsored by Kenwood.

Aoife Noonan is a multi-award winning pastry chef and TV chef from Dublin. She graduated with a Culinary Arts degree before moving on to work in some of the best restaurants in the country. She was Head Pastry Chef in 2 Michelin Star Restaurant Patrick Guilbaud for nearly 4 years, before taking on Executive Pastry Chef positions in various restaurants in Dublin.

Ingredients

  • 6 egg whites at room temperature
  • Pinch salt
  • 320g caster sugar
  • 1 Tbsp lemon juice
  • 1 Tbsp cornflour
  • Mulled Fruits:
  • 2 just-ripe pears, halved
  • 3 plums, halved & stoned
  • 100g blackberries
  • 50ml cassis
  • 350ml red wine
  • 50g caster sugar
  • 2 star anise
  • 3 cloves
  • 1/2 ginger
  • 2 cinnamon sticks
  • 1 vanilla pods (used from orange cream)
  • 2 strips lemon zest
  • 2 strips orange zest
  • Orange Cream:
  • 400ml cream
  • 20g caster sugar
  • 1 vanilla pod, seeds scraped
  • Zest 1 orange
  • 6 egg whites at room temperature
  • Pinch salt
  • 320g caster sugar
  • 1 Tbsp lemon juice
  • 1 Tbsp cornflour
  • Mulled Fruits:
  • 2 just-ripe pears, halved
  • 3 plums, halved & stoned
  • 100g blackberries
  • 50ml cassis
  • 350ml red wine
  • 50g caster sugar
  • 2 star anise
  • 3 cloves
  • 1/2 ginger
  • 2 cinnamon sticks
  • 1 vanilla pods (used from orange cream)
  • 2 strips lemon zest
  • 2 strips orange zest
  • Orange Cream:
  • 400ml cream
  • 20g caster sugar
  • 1 vanilla pod, seeds scraped
  • Zest 1 orange

Instructions

  1. For meringue:
  2. Preheat the oven to 130 degrees Celsius and line a baking tray with a piece of parchment paper. Put the egg whites and salt in a spotlessly clean stand mixer bowl fitted with a whisk attachment and begin to whisk the egg whites on a slow speed until they become frothy.
  3. Add 1 tablespoon of the sugar and increase the speed to medium. Continue to add the sugar, a tablespoon at a time, and continue to whisk until thick, very stiff, voluminous and glossy.
  4. Test the meringue by rubbing a little between your fingers, if you can’t feel any granules of sugar, it’s ready.
  5. Add the lemon juice and sift in the cornflour. Continue to whisk on a low speed until well combined.
  6. Tip the meringue out on to the parchment paper and make a disc, around 18cm in diameter. Smooth the top and place in the preheated oven for 10 minutes.
  7. Reduce the heat to 100 degrees Celsius and continue to bake for one hour and ten minutes.
  8. Turn off the oven and leave the meringue in the oven overnight
  9. For mulled fruits:
  10. Put all of the ingredients except the fruit into a large pan and bring to a simmer. Remove from the heat and leave to infuse for 30 minutes. Preheat the oven to 180C fan. Put the pears and plums in a baking dish cut side up. Strain the liquid over the fruit and bake, spooning the juices over the fruit from time to time and turning regularly.
  11. Check the fruit after 20 minutes, it could take longer depending on the ripeness of the fruit.
  12. Remove the tray from the oven and leave to cool. Add the blackberries a few minutes before serving.
  13. For orange cream: Whisk all of the ingredients together until soft peaks form. Chill in the fridge until ready to serve.
  14. Place the cooked and cooled meringue onto a large serving plate. Pile on the cream, and arrange the fruits on top. Drizzle some of the cool mulled syrup over the pavlova and serve.
  15. For meringue:
  16. Preheat the oven to 130 degrees Celsius and line a baking tray with a piece of parchment paper. Put the egg whites and salt in a spotlessly clean stand mixer bowl fitted with a whisk attachment and begin to whisk the egg whites on a slow speed until they become frothy.
  17. Add 1 tablespoon of the sugar and increase the speed to medium. Continue to add the sugar, a tablespoon at a time, and continue to whisk until thick, very stiff, voluminous and glossy.
  18. Test the meringue by rubbing a little between your fingers, if you can’t feel any granules of sugar, it’s ready.
  19. Add the lemon juice and sift in the cornflour. Continue to whisk on a low speed until well combined.
  20. Tip the meringue out on to the parchment paper and make a disc, around 18cm in diameter. Smooth the top and place in the preheated oven for 10 minutes.
  21. Reduce the heat to 100 degrees Celsius and continue to bake for one hour and ten minutes.
  22. Turn off the oven and leave the meringue in the oven overnight
  23. For mulled fruits:
  24. Put all of the ingredients except the fruit into a large pan and bring to a simmer. Remove from the heat and leave to infuse for 30 minutes. Preheat the oven to 180C fan. Put the pears and plums in a baking dish cut side up. Strain the liquid over the fruit and bake, spooning the juices over the fruit from time to time and turning regularly.
  25. Check the fruit after 20 minutes, it could take longer depending on the ripeness of the fruit.
  26. Remove the tray from the oven and leave to cool. Add the blackberries a few minutes before serving.
  27. For orange cream: Whisk all of the ingredients together until soft peaks form. Chill in the fridge until ready to serve.
  28. Place the cooked and cooled meringue onto a large serving plate. Pile on the cream, and arrange the fruits on top. Drizzle some of the cool mulled syrup over the pavlova and serve.
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