Chamomile Pavlova with Peach and Apricot Lava
Chamomile infused pavlova filled with lightly roasted peach and apricot compote with basil leaf garnish
Ingredients
2 chamomile tea bags
30 g hot water
4 egg whites
200 g caster sugar
1 tsp cornflour
6 peaches, stoned, sliced into 2 cm pieces
8 apricots, stoned, sliced into 2 cm pieces
100 g caster sugar
1 cinnamon stick
50 g water
3 sprigs fresh basil, destalked
400 ml whipping cream
4 Tbsp icing sugar
0.5 tsp vanilla extract
fresh basil leaves, as needed
Instructions
STEP 1/6
Preheat the oven to 120ºC
Draw 2 x 20 cm circles on parchment paper and flip over
Grease two large baking trays and line with the prepared parchment paper templates
Add the chamomile tea bags into a cup
Pour hot water into the cup
Set aside – 5 minutes
Remove the tea bags and set the tea aside
STEP 2/6
Fit the Whisk Tool
Add the egg whites into the Appliance bowl, fit the splashguard
Mix – 1 minute, speed Max
While the machine is still running, add 200 g of caster sugar, cornflour and the chamomile tea into the Appliance bowl
Mix until the meringue is stiff and glossy – 4 minutes, speed Max
STEP 3/6
Spoon half of the meringue onto one of the prepared baking trays and spread into a 20 cm circle
Sweep the centre of meringue to create a small indent
Repeat using the rest of the meringue mixture on the other prepared baking tray
Bake – 2 hours, 120ºC and then turn the heat off
Leave the meringue in the oven and let cool – 2 hours
Tip: Leave for at least 2 hours
STEP 4/6
Add the sliced peaches, sliced apricots, 100 g of caster sugar, cinnamon stick and water into a large saucepan
Cook over a low heat for 10 minutes until the fruit has softened
Remove the saucepan from the heat
Add fresh basil leaves into the saucepan
Mix until combined, set aside and let cool
STEP 5/6
Clean the Appliance bowl and fit the Whisk Tool
Add the whipping cream, icing sugar and vanilla extract into the Appliance bowl, fit the splashguard
Mix until stiff – 4 minutes, speed 4
STEP 6/6
Place one meringue circle onto a serving plate
Spoon half of the whipped cream onto the meringue
Spread the cream evenly, leaving a 1 cm border around the edges
Spoon half of the softened fruits onto the whipped cream and spread evenly, leaving a 1 cm border around the edges
Top with the other meringue circle
Spoon the remaining whipped cream onto the meringue
Top with the rest of the fruits
Garnish with basil leaves
Serve
The peach and apricot compote can be stored in the fridge for up to a weekChamomile Pavlova with Peach and Apricot Lava
Chamomile infused pavlova filled with lightly roasted peach and apricot compote with basil leaf garnish
Ingredients
2 chamomile tea bags
30 g hot water
4 egg whites
200 g caster sugar
1 tsp cornflour
6 peaches, stoned, sliced into 2 cm pieces
8 apricots, stoned, sliced into 2 cm pieces
100 g caster sugar
1 cinnamon stick
50 g water
3 sprigs fresh basil, destalked
400 ml whipping cream
4 Tbsp icing sugar
0.5 tsp vanilla extract
fresh basil leaves, as needed
Instructions
STEP 1/6
Preheat the oven to 120ºC
Draw 2 x 20 cm circles on parchment paper and flip over
Grease two large baking trays and line with the prepared parchment paper templates
Add the chamomile tea bags into a cup
Pour hot water into the cup
Set aside – 5 minutes
Remove the tea bags and set the tea aside
STEP 2/6
Fit the Whisk Tool
Add the egg whites into the Appliance bowl, fit the splashguard
Mix – 1 minute, speed Max
While the machine is still running, add 200 g of caster sugar, cornflour and the chamomile tea into the Appliance bowl
Mix until the meringue is stiff and glossy – 4 minutes, speed Max
STEP 3/6
Spoon half of the meringue onto one of the prepared baking trays and spread into a 20 cm circle
Sweep the centre of meringue to create a small indent
Repeat using the rest of the meringue mixture on the other prepared baking tray
Bake – 2 hours, 120ºC and then turn the heat off
Leave the meringue in the oven and let cool – 2 hours
Tip: Leave for at least 2 hours
STEP 4/6
Add the sliced peaches, sliced apricots, 100 g of caster sugar, cinnamon stick and water into a large saucepan
Cook over a low heat for 10 minutes until the fruit has softened
Remove the saucepan from the heat
Add fresh basil leaves into the saucepan
Mix until combined, set aside and let cool
STEP 5/6
Clean the Appliance bowl and fit the Whisk Tool
Add the whipping cream, icing sugar and vanilla extract into the Appliance bowl, fit the splashguard
Mix until stiff – 4 minutes, speed 4
STEP 6/6
Place one meringue circle onto a serving plate
Spoon half of the whipped cream onto the meringue
Spread the cream evenly, leaving a 1 cm border around the edges
Spoon half of the softened fruits onto the whipped cream and spread evenly, leaving a 1 cm border around the edges
Top with the other meringue circle
Spoon the remaining whipped cream onto the meringue
Top with the rest of the fruits
Garnish with basil leaves
Serve