STRAWBERRY, PISTACHIO AND WHITE CHOCLOLATE PAVLOVA

For me this dessert has everything that you would want in summer pud. Fresh in season Strawberries, vanilla infused cream and light meringue with the extra texture of crunchy Pistachios and white chocolate. This dessert is really easy to make but looks fantastic...and tastes even better! This is perfect pud for those Summer nights eating in the garden with friends.

Serves 6

Ingredients:

400 g strawberries 
150 g caster sugar
100 g white chocolate, roughly chopped  
80 g pistachio nuts, roughly chopped
3 large eggs, the whites only 
1 tsp cornflour
1 tsp white wine vinegar
1 tbsp icing sugar
200 ml double cream
1 tsp vanilla extract 

What to do:

Preheat oven to 160C/140C fan/gas 3. Line a baking sheet with parchment paper. 

Put the egg whites in to a mixer (or you can just use a large bowl) and whisk to soft, shiny peaks. Then gradually add the sugar, a tablespoon at a time ( this is to make sure the sugar is fully incorporated into the egg whites). Whisk well after each spoon full of sugar. Add the cornflour and vinegar, again make sure its mixed in well. Whisk until the mixture is really stiff, and very shiny the mixture should be stand up in peaks once you lift out the whisk. (please see pictures below)

Handy Tip:

Remember to use fresh free range eggs, definitely makes a difference!

 Remove the bowl from the mixer and add in the white chocolate and most of the pistachios ( leave some to one side for decoration), gently fold in the mixture with a big metal spoon. Once folded together spoon out six dollops onto the tray. Make a small dip in each one in the center, (this is so the cream and strawberries can sit nicely on top and not slide off the side)

 Reduce the oven temperature to 140C/120C fan/gas 1. 

Cook the meringues for 45 minutes, then switch off the oven and open the door to allow the meringues to cool down completely.
 
Mash 5 strawberries and the icing sugar together until the strawberries are broken down and the mixture has combined. Whip the cream until thick, add the vanillia extract, then add the crushed strawberries. (Don't mix the strawberries with the cream instead create a swirl.). 

To finish add the cream to the top of the meringue scatter a few chopped strawberries on the cream and then add the remainder of the pistachios, and the mint leaf.

And enjoy!


Photos by Matt Grice

Recipe by Bill Granger

Raspberry Trifle

This is a delicious raspberry trifle. It has everything you would expect from a trifle but by using good fresh quailty ingredients it makes it extra special. The key is making your own custard and making your own rasberry coulis instead of jelly, this gives the everyday trifle a taste boost!

Serves 6

INGREDIENTS:

20 trifle sponges
3 250g punnets of fresh raspberries
1 dash of lemon juice
110g of caster sugar
200 ml of orange Juice
2 x 500ml of double cream
100ml of milk
1 vanilla pod
6 egg yolks
2 tsp of cornflour
1 dash of water
1 handful of fresh mint
block of dark chocolate
Handful of Pistaichio nuts


WHAT TO DO:

Put one punnet of raspberries in a very hot, dry pan. Add the lemon juice and sugar and cook quickly for one minute. Whisk, then pass through a sieve and cool.

With a potato masher take the sponges, a punnet of fresh raspberries and the orange juice, put in a bowl and mash all together.

Put a spoonful of coulis in the bottom of each glass tumbler, along with three raspberries. Spoon the sponge mix between each dish then add any remaining coulis, plus another raspberry. Place in the fridge.

To make the custard:

Split the vanilla pod in half and scrape the seeds out. In a pan place 500ml of double cream and  all of the milk, then add the vanilla pod seeds. Bring to the boil.

Whisk together the egg yolks and sugar. Add the corn flour paste (mix it with a dash of water to make a paste) to the yolks

Ladle some cream into the yolks and whisk well, keep doing this until you have put all the cream mixture into the yolks.

Handy Hint:

Keep mixing all the time while ladling the cream as by not doing this can then cook the eggs making it like scambled eggs

Then return all the mixture to the pan, cooking until thick (continuing to stir). Set aside and leave to cool down completly.

Once cooled down place the custard into a pipping bag and pipe the custard around the dishes (making sure you do it neatly...presentation is Everything!!!). Once done, place back into the fridge.

Take the remaining 500ml of double cream and place in a bowl and add the vannila essence and wisk until thick. Place in a piping bag and pipe the cream around the glasses.
Finley slice the chocolate and sprinkle over the cream, then do the same with the crushed patachio nuts. Take a couple of leaves of Mint and place on the side.

Place in the fridge until ready to serve.


recipie by Paul Heathcote

Photos by Rach & Matt Grice