Recipes

Wild Blueberry Pavlova

From Black Cat Bistro

DATE: Thursday, May 17th, 2012

Ingredients

6 (168 grams) egg whites
2 cups (400grams) sugar
2 tsp (10mL) white vinegar
2 tbsp (24grams) cornstarch
2 tsp (10mL) vanilla extract

For the blueberries, cook together on low heat:
1 cup (250grams) wild blueberries
1 cup (200 grams) sugar
2 tbsp (30mL0 water

Preparation

Beat the egg whites until stiff peaks. Add the sugar a tablespoon at a time, beating after each addition. Then beat the whites for 10 minutes.   After 10 minutes, add the vinegar, corn starch and vanilla extract and beat once more until everything is blended.

Draw 2 large or several smaller circles with pencil on a sheet of parchment and flip it over onto a baking sheet pencil side down.   With a large spoon, dollop the mixture into the circles.
Heat oven until 300°F (or 150°C).   Put Pavlova in oven and immediately turn oven down to 250°F (or 125°C) and leave for 1 hour. Then turn oven off and leave in oven until cold or overnight.

For the blueberries, cook together on low heat:
1 cup (250grams) wild blueberries
1 cup (200 grams) sugar
2 tbsp (30mL0 water

Bring to a boil and cook for 1 minute.   Add 2 additional cups of berries, 10 strands of lemon zest and a tbsp (15mL) of lemon juice and remove from the heat.   Chill until service.

Whip 1L (1000mL) 35% cream with 1/2cup (100grams) of sugar and a tsp vanilla.  Pile on top of Pavlova meringue.  Spoon over the blueberries and garnish with mint and lemon zest.