How to make Garden Bed Pavlova Recipe - This was inspired by the food halls of Harrods in London, Christmas 2009. Topped with edible flowers, it transforms a classic Aussie dessert into art. It’s almost too pretty to eat!
SERVES 8
Ingredients:
5 egg whites
1 1/4 cups superfine sugar
1 tablespoon cornstarch
Edible flowers, such as petunias and nasturtiums
Method:
Preheat the oven to 275°F. Line a large baking sheet with parchment paper. Beat the egg whites in a large bowl with an electric mixer until soft peaks form.
Gradually add the sugar, beating until it dissolves, scraping down the side of the bowl occasionally, until stiff peaks form. Use a rubber spatula to fold in the cornstarch.
Pile the meringue in the center of the baking sheet, then with the spatula, spread the meringue in a 9-inch circle, making a shallow well in the center. Put the pan in the lower half of the oven and immediately lower the temperature to 225°F. Bake for 11/2 hours, or until dry and crisp.
Turn off the oven and let the pavlova cool in the oven with the door ajar. Serve topped with whipped cream and randomly scattered edible flowers.
Hint:
Not all flowers are edible, but here are some that are: lavender, thyme, dill, cilantro, day lily, zucchini flowers, nasturtiums, petunias, chives, and basil. Just make sure they haven’t been sprayed with insecticide. In addition, I candied some of our neighbor’s rose petals by brushing them with egg whites and dusting with superfine sugar. I did this a day ahead of time to allow time for setting.
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| Garden Bed Pavlova |
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