Rose and Rhubarb Pavlova
| Published: 23rd January 2008 20:02 |
Perfect for Valentine's Day, really simple to make but delicious. Make sure your rose is clean and not sprayed with a preservative, chemicals, or from a petrol forecourt. You can buy crystallised rose petals but they are not as delicate or sensual as the real thing.
Servings: 8
Preparation Time: 25 minutes
Cooking Time: 6 hours, - 12 hours
Ingredients
For the meringue:
6 Egg whites
200g Caster sugar
1 tsp Cornflour
1 tsp White wine vinegar
For the Topping:
600ml Double cream
1 tsp Rosewater
250g Rhubarb, trimmed and cut into 1 inch pieces
2 tbsp Demerara sugar
1 head Rose petals
Method
1. Preheat the oven to 170oC/gas 3.
2. Line a large baking tray with non-stick baking paper.
3. Whisk the egg whites with an electric whisk on high speed and add the sugar slowly.
4. Reduce the speed and add the cornflour and vinegar. Return to high speed and whisk until the mixture is stiff.
5. Spread with a spatula onto the lined baking tray and place in the oven. Turn off the oven and leave for 6-8 hours or overnight to dry out.
6. Place the Rhubarb chunks in an oven dish and sprinkle with the demerara sugar, cover with foil and bake at 180oC for 30 minutes until tender. Allow to cool.
7. Whisk the cream and rosewater until softly peaking.
8. Place the meringue carefully on a serving plate and top with rose cream. Arrange the rhubarb on top drizzling any liquid in the baking dish over. Sprinkle with rose petals and serve.
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