Crack-Berry-Pav with Whipped White Choco­late Pana­cotta Cream

Serves 8 Be­gin this recipe one day ahead Prep 15 mins Cook­ing 1 hour 30 min­utes

Latitude Magazine - - FOOD -

1 tsp white vine­gar

6 egg whites, at room tem­per­a­ture

1½ cups (330 g) caster sugar

3 tsp corn­flour

500 ml fresh pure cream

1/3 cup rasp­berry jam

sum­mer berries (we used

blue­ber­ries, rasp­ber­ries and

straw­ber­ries) to serve


1 tbsp pow­dered gela­tine

500 ml fresh pure cream

2 tbsp caster sugar

1 tbsp vanilla bean paste

180 g white choco­late, chopped

Pre­heat oven to 150°C. Line a round pizza tray with bak­ing pa­per. Place vine­gar in the bowl of a stand mixer. Use a pa­per towel to wipe vine­gar around and clean the bowl. Add egg whites and whisk to soft peaks. Turn off then com­bine sugar and corn­flour. Add to bowl and whisk for 20 min­utes or un­til sugar has dis­solved and mix­ture is thick and glossy. Spoon into cen­tre of the tray and spread out leav­ing a 10 cm gap be­tween the meringue and the edge of the tray. Us­ing a small pal­ette knife, drag meringue from the bot­tom up into peaks. Mess it up with lots of nooks and

cran­nies for the cream to be slot­ted into.

Re­duce oven to 100°C. Add meringue and bake for 1 hour 20 min­utes or un­til out­side is crisp and dry. There will be crack­ing – be­lieve it or not this is a good thing, this will be where the whipped pil­lows of pana­cotta slot in per­fectly. Turn oven off and leave meringue in­side to cool for at least 6 hours.

Mean­while, to make the pana­cotta place gela­tine and ⅓ cup cream in a bowl and stand for 5 min­utes to soften. Place the re­main­ing cream, sugar and vanilla in a saucepan over medium heat and cook, stir­ring fre­quently, un­til mix­ture comes to the boil. Add bloomed gela­tine to hot cream mix­ture and stir over heat un­til smooth and com­bined. Place choco­late in a heat­proof bowl then pour hot gela­tine/cream mix­ture through a fine sieve over choco­late. Stand for 2 min­utes then stir un­til smooth and com­bined. Cover di­rectly with plas­tic wrap and chill for 3 hours or overnight to set.

The next day trans­fer chilled and set pana­cotta to the bowl of a stand mixer with 500 ml cream and whisk on high un­til stiff peaks form. Spoon cream over the meringue, fill­ing the cracks. Scat­ter with berries and spoon­fuls of jam. Serve.

Crack-Berry-Pav with Whipped White Choco­late Pana­cotta Cream

Sa­man­tha Par­ish brings with her a wealth of knowl­edge and ex­pe­ri­ence, with over eight years of work­ing as a free­lance chef and recipe writer in Aus­tralia and New Zealand. Sam’s food ethos is MOF MOF: Max­i­mum of flavour, min­i­mum of fuss, pro­duc­ing beau­ti­ful recipes that show off how smart you can cook when you cook sim­ply. Mof­

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