Individual Pavlovas with Strawberries and Rosella Jelly
Matt Golinski shows us how to make much-loved pavlovas with local strawberries and rosellas.
- 4 egg whites
- 260gm castor sugar
- 2 tsp cornflour
- 1 tsp white vinegar
- 15gm CC’s Kitchen dried rosellas
- 250gm castor sugar
- 2 cups water
- 3 sheets gelatine
- 1 punnet of strawberries, sliced
- 3 tbs Cooloola Berries strawberry powder
- 500ml cream, whipped
- mint or lemon balm to garnish
- Preheat oven to 100°C.
- Using an electric mixer with a whisk attachment, whisk the egg whites to soft peaks, then with the machine still running slowly add the sugar a little at a time.
- Whisk until the mixture is glossy and thick and the sugar crystals have completely dissolved.
- Fold in the cornflour, vinegar and 1 tablespoon of the strawberry powder and scrape mixture into a piping bag.
- Pipe 12 even mounds 8cm in diameter onto baking trays lined with baking paper.
- Use the back of a wet spoon to make a well in the centre of each mound.
- Place the pavlovas in the oven and bake for 1 hour. Once done, turn off the oven and leave door closed until completely cool.
- Place the dried rosellas, water and half the sugar into a saucepan and simmer gently for 15 minutes or until reduced to about 300ml.
- Strain the liquid into a bowl and return the rosella pieces to the saucepan with the remaining sugar and ½ cup of water.
- Simmer gently until it becomes a thick syrup with the pieces of rosella through it. Cool.
- Soak the gelatine sheets in cold water for a few minutes until soft and add to the strained liquid.
- Stir until dissolved and pour into a small tray. Refrigerate until set.
- Top each pavlova with whipped cream.
- Stir the rosella syrup through the strawberries and divide between each.
- Dice the jelly into cubes and scatter over and around the pavlovas.
- Sprinkle over the remaining strawberry powder and garnish with mint or lemon balm leaves.
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