Gooseberry and toasted coconut pavlova
SERVES 6-8
Ingredients For the curd
350g gooseberries
25ml (1 tbsp plus 2 tsp) elderflower cordial
50ml water
1 fresh bay leaf
2 whole eggs, plus 2 egg yolks
75g unsalted butter
200g caster (superfine) sugar
Forthe meringue
5 large egg whites
Pinch of salt
350g caster (superfine) sugar
1½ tsp white wine vinegar
to Finish
50g coconut chips or flakes
500ml double (heavy) cream
30g icing sugar
25ml (1 tbsp plus 2 tsp) elderflower cordial or elderflower liqueur
Fresh elderflowers or other edible flowers (optional)
method
■ For the curd, top and tail the gooseberries. put them into a medium saucepan with the elderflower cordial, 50ml water and the bay leaf. Gently simmer for about 5 minutes and watch for when the gooseberries are just starting to collapse.
■ At that point use a slotted spoon to lift out around 50g of the gooseberries and set those aside. Carry on cooking the rest for about another 5 minutes until fully collapsed.
■ discard the bay leaf, set aside to cool, then push everything in the pan through a fine sieve, really rubbing at the fruit with a spoon to get as much through as possible.
■ Next, beat the eggs (whole and yolks) in a bowl, adding to them the gooseberry purée, butter and caster sugar.
■ sit the bowl over a pan of gently simmering water, making sure the base of the bowl isn’t touching the water. stir continuously until it thickens, about 10-12 minutes, then straight away push the curd through a sieve. pour into a bowl and chill for an hour or so to thicken up.
For the meringue:
■ preheat the oven to 190°C/170°C fan/gas mark 5.
■ line a baking tray with baking paper and draw a circle about 23cm in diameter on the paper.
■ put the egg whites into a scrupulously clean mixing bowl, add a pinch of salt and whisk to create stiff peaks. Whisk in about a third of the caster sugar, then add the rest a spoonful at a time, whisking after each addition. Keep whisking until the meringue is thick and glossy.
■ Fold in the vinegar, then spoon the meringue into the circle on the paper, banking it up at the sides a little.
■ place in the oven and immediately turn it down to 150°C/135°C fan/gas mark 2. Cook for 1 hour, then leave the pavlova in the oven to cool. From here it can be kept for up to a day in an air-tight container.
To build the pavlova:
■ Toast the coconut chips or flakes in a dry frying pan. Whip the cream with the icing sugar and elderflower cordial/liqueur until thick but not completely stiff. sit the meringue base on a serving plate.
■ spoon over enough curd for a base a few millimetres thick, then spoon over the whipped cream. Finish by scattering over the reserved poached gooseberries, the coconut, more curd and, if using, the elderflowers or other edible flowers to decorate. serve soon.
■ spoon the rest of the curd into sterilised jars and store in the fridge.