Com­pli­ments of the sea­son

Berry Pavlova, by Chris Hazel­ton

The Herald on Sunday - Sunday Herald Life - - Food & Drink -

We are not long fin­ished host­ing the 147th Open Championship at Carnoustie. The Rook­ery played an in­te­gral part of the global event, host­ing the play­ers and their fam­i­lies over the week. We pro­vided break­fast, lunch and din­ner to the world’s best golfers and the feed­back that we re­ceived was fan­tas­tic, we couldn’t have asked for a bet­ter week. This is the re­sult of the tire­less work of our chefs and front-of-house staff that pro­vide world-class food and service ev­ery sin­gle day.

At The Rook­ery, it’s all about show­cas­ing local pro­duce. I take great care in sourc­ing our in­gre­di­ents from local trusted sup­pli­ers, and our menu is based around sea­sonal pro­duce to en­sure that we can have the best qual­ity in­gre­di­ents all year round. The fresh berries used in this recipe couldn’t be any more local if we tried. They are from the Carnoustie Farm Shop, just a stone’s throw from the restau­rant, and our eggs come from Til­ly­gloom Farm in Brechin, An­gus.

We take great pride in be­ing able to of­fer a true taste of Scot­land, cre­at­ing dishes that are in­ven­tive, beau­ti­fully pre­sented and above all, de­li­cious. Carnoustie lies at the heart of Scot­land’s great larder. Our menu cel­e­brates the best in­gre­di­ents from the land and sea. This month, we are com­ing into the very best part of the berry sea­son. As the berries are at their most ripe and in turn, most de­li­cious, it’s the per­fect time to make this sum­mery dessert. The black­ber­ries in my gar­den have just started to come out, which is an ex­cit­ing time for the fam­ily, mean­ing this dish will be on my table at home.

This berry pavlova recipe uses local black­ber­ries and blue­ber­ries. It’s a lux­u­ri­ous but light dish that gives the flavour of the berries a chance to shine. This method is for in­di­vid­ual pavlo­vas, but you can eas­ily make a big fam­ily-sized dish that you can all get stuck in to. All you need to do is spread the meringue over a large lined bak­ing tray and in­crease the cook­ing time to 105 min­utes. You can be as neat as you like – some­times with a shar­ing plate, it’s nice to be a bit more rus­tic with your meringue.

Berry Pavlova

Serves 4


For the meringue: 60g egg whites 90g caster sugar

For the cus­tard: 40g caster sugar 60g egg yolk 250ml dou­ble cream 1 vanilla pod

For the berry com­pote: 100g blue­ber­ries 100g black­ber­ries 50g caster sugar 100ml wa­ter


1. As the meringue takes the most time to pre­pare, it’s best to do it first. Pre­heat the oven to 90°C. Add the egg whites to a bowl and whip to stiff peaks. Grad­u­ally in­cor­po­rate all of the sugar and con­tinue whisk­ing. The mix should take a silky, shiny ap­pear­ance once the sugar has been added. Fill a piping bag with the mix­ture and pipe it into nests on a lined bak­ing tray. Bake for ap­prox­i­mately 1 hour 15 min­utes.

2. While the meringues are bak­ing, you can pre­pare the cus­tard. To start, whip to­gether the sugar and egg yolk. Put the cream and vanilla in a pan on the stove and bring them to the boil. Re­move the pan and add half of the cream to the sugar and egg while whisk­ing. Then add the re­main­der of the liq­uid to the mix­ture. Re­turn the mix­ture to the stove on a low heat. Stir con­stantly un­til the mix­ture coats the back of the spoon. 3. Next, make the berry com­pote. Take 25g of each of the berries and bring to the boil in a pan with the sugar and wa­ter un­til the berries soften. Re­duce the heat by half and then blitz. While warm add the re­main­der of the berries to in­fuse.

4. To serve, al­low all of the el­e­ments of the dish to cool and then pour the cus­tard on to the base of the serv­ing plate. Place the meringue nest on the cus­tard. With the back of the spoon, tap a hole in the meringue, fill the hole with the berry com­pote. Serve and en­joy.


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