ROSEWATER PAVLOVAS WITH VANILLA CREAM & SUMMER CURRANT COMPOTE

1 - Preheat oven to 110ºC Fan.

2 - First make the pavlovas. In a large clean bowl, whisk the egg whites until thick and frothy using a free standing mixer or handheld beaters.

3 - Gradually add the caster sugar, a tablespoon at a time and continue beating until the mixture becomes thick and glossy and forms stiff peaks. Stir in the rosewater.

4 - Spread a sheet of baking parchment over a baking sheet on which to dollop spoonfuls of meringue into a cloud/droplet shape. You should get 4-6 small pavlovas from this mix depending on size - 2-3 heaped tablespoons approximately for each one. Lightly smooth over any overtly jagged edges but try not to overdo this, you’re aiming for a pillowy cloud shape.

5 - Place into the preheated oven. Bake for approximately 1 ½ hours. The meringues should be an eggshell colour and be crisp on the outside. Turn off the oven but leave the meringues inside, leaving the door ajar for approximately 30 minutes. This allows the meringue to dry out slightly.

1 - Preheat oven to 110ºC Fan.

2 - First make the pavlovas. In a large clean bowl, whisk the egg whites until thick and frothy using a free standing mixer or handheld beaters.

3 - Gradually add the caster sugar, a tablespoon at a time and continue beating until the mixture becomes thick and glossy and forms stiff peaks. Stir in the rosewater.

4 - Spread a sheet of baking parchment over a baking sheet on which to dollop spoonfuls of meringue into a cloud/droplet shape. You should get 4-6 small pavlovas from this mix depending on size - 2-3 heaped tablespoons approximately for each one. Lightly smooth over any overtly jagged edges but try not to overdo this, you’re aiming for a pillowy cloud shape.

5 - Place into the preheated oven. Bake for approximately 1 ½ hours. The meringues should be an eggshell colour and be crisp on the outside. Turn off the oven but leave the meringues inside, leaving the door ajar for approximately 30 minutes. This allows the meringue to dry out slightly.

6 - While the pavlovas are baking, make the vanilla cream. In a bowl, using a hand whisk, beat together the egg yolks with the sugar until thick and creamy. Add the cornflour, ensuring it is fully combined into the mixture.

7 - Add the milk and vanilla pod or extract to a pan and warm over a low heat, slowly bringing to a boil. If using vanilla bean paste I find this easier to whisk into the egg yolk mixture first. When the milk begins to boil, remove the vanilla pod, if using, and pour over the yolk mixture, whisking all the time.

8 - Return this to the pan over a moderate heat to a gentle boil continuing to stir for a few minutes. As soon as the cream has begun to thicken, remove from the heat and pour into a clean bowl to cool. The cream will set when cool. If the cream is a little too set once ready to use then stir a little cold milk in until the right consistency is achieved. If the cream is a little lumpy then press with a spoon through a sieve into the bowl.

6 - While the pavlovas are baking, make the vanilla cream. In a bowl, using a hand whisk, beat together the egg yolks with the sugar until thick and creamy. Add the cornflour, ensuring it is fully combined into the mixture.

7 - Add the milk and vanilla pod or extract to a pan and warm over a low heat, slowly bringing to a boil. If using vanilla bean paste I find this easier to whisk into the egg yolk mixture first. When the milk begins to boil, remove the vanilla pod, if using, and pour over the yolk mixture, whisking all the time.

8 - Return this to the pan over a moderate heat to a gentle boil continuing to stir for a few minutes. As soon as the cream has begun to thicken, remove from the heat and pour into a clean bowl to cool. The cream will set when cool. If the cream is a little too set once ready to use then stir a little cold milk in until the right consistency is achieved. If the cream is a little lumpy then press with a spoon through a sieve into the bowl.

9 - Place a disc of greaseproof paper directly on top of the cream to stop it forming a skin and place in the fridge to chill.

10 - To make the currant compote, wash the currants, remove from their stalks and add to a pan with the water and lemon juice. Bring to the boil then reduce to a simmer until the fruit begins to break down. Add the sugar, stirring once then allow to simmer away until the sugar has all dissolved and the compote has thickened. Pour into a clean jar or container and allow to cool down. It will set more when it has cooled down. This can be stored in the fridge once cool.

11 - To assemble, pile the pavlovas onto a cake plate, dust with a sprinkling of icing sugar and drape the currant stems over the peaks of meringue, scattering the edible petals over for decoration. Serve the vanilla cream and compote in separate bowls and invite your guests to make their own pavlovas.

9 - Place a disc of greaseproof paper directly on top of the cream to stop it forming a skin and place in the fridge to chill.

10 - To make the currant compote, wash the currants, remove from their stalks and add to a pan with the water and lemon juice. Bring to the boil then reduce to a simmer until the fruit begins to break down. Add the sugar, stirring once then allow to simmer away until the sugar has all dissolved and the compote has thickened. Pour into a clean jar or container and allow to cool down. It will set more when it has cooled down. This can be stored in the fridge once cool.

11 - To assemble, pile the pavlovas onto a cake plate, dust with a sprinkling of icing sugar and drape the currant stems over the peaks of meringue, scattering the edible petals over for decoration. Serve the vanilla cream and compote in separate bowls and invite your guests to make their own pavlovas.