Roasted Summer Fruits and Salted Caramel Pavlova

December 11, 2018

6-8 Portions

 

MERINGUES

Ingredients

120 ml egg whites

                Salt

250 ml castor sugar

2 ml        vanilla

Method

  1. Beat the egg whites with a pinch of salt until soft peaks.

  2. Add sugar gradually and keep beating

  3. Fold in the last 25 ml sugar and add the vanilla

  4. Slightly grease or spray a baking tray sheet.

  5. Spoon Meringue in a large circular shape. Make sure the walls are a bit higher to create a dam.

  6. Bake in a preheated oven at 100 C – 110 C

 

CRÈME PATISSIERE

Ingredients

60 ml     sugar

2              egg yolk

40ml      corn flour

500 ml   milk

5ml         vanilla

10ml      lemon or orange rind

Method

  1. Heat the milk

  2. Beat egg yolk and add the sugar and corn flour. Beat until light.

  3. Add milk to the egg mixture. Return to low heat and cook until the mixture starts to thicken. Stir constantly

  4. Add the flavourings and cook until the corn flour is cooked.(2minutes)

  5. Cover and leave to cool.

 

SALTED CARAMEL

Ingredients

250 ml Sugar

80 g Butter

125 ml Cream

5 ml coarse salt (Smoked flavour is the best)

Method

1.            Slowly melt sugar over low heat until dissolved, keep on heat until golden colour

2.            Add butter and stir well. Add cream and stir well until everything is dissolved again.

3.            Let cool and drizzle over dessert

 

GRILLED FRUITS

Ingredients

3 Nectarines, quartered

3 Hard Peaches, quartered

5 Apricots, quartered

2 Plums, halved

60 ml Lemon flavoured Oil (B-well)

Pinch of Cinnamon

Method:

1.            Brush fruit with oil.

2.            Heat Griddle pan or medium heat fire.

3.            Grill fruit on each side, taking care when you turn them. Sprinkle with cinnamon.

 

ASSEMBLY

250 ml Cream

30 ml Icing Sugar

5 ml Vanilla

Method:

1.            Whip cream until still, add sugar and vanilla. Keep chilled.

2.            Pour Creme Patissiere in Meringue Shell followed by Whipped cream

3.            Neatly pack grilled fruit on cream and pour salted caramel over Everything.

4.            Serve immediately

 

 

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#SteynsCulinarySchool

Tel: (+27)12 362 5340 |  Cel: (+27)72 645 5167  | 
Email: info@steynsculinaryschool.co.za

345 Glyn street, Hatfield, Pretoria