Chocolate Pavlova with Rock Rose Gin-Soaked Blackberries by Mike Denman for Dunnet Bay Distillery
Executive Chef at Plum + Spilt Milk, Mike Denman, has teamed up with Dunnet Bay Distillery to create this delicious chocolate pavlova with gin socked berries using the award-winning Rock Rose Gin.
This recipe makes the perfect dessert for gatherings and dinner parties, especially in the summer months.
Dunnet Bay Distillery won the Food & Drink Business Growth Awards at the Highlands & Islands Food & Drink Awards 2017. Food and drink businesses from across the Highlands and Islands are being called to enter the prestigious awards before the 15th June deadline.
Entries can be made online at www.hifoodanddrinkawards.com
For more information visit
www.dunnetbaydistillers.co.uk
INGREDIENTS
For the mousse:
170g good-quality dark chocolate, minimum 60 per cent cocoa solids, roughly chopped
7 free-range egg whites
40g caster sugar
For the gin-soaked blackberries:
500g blackberries (you can pick your own or buy them!)
200ml Rock Rose Gin or Navy Strength Gin
150g caster sugar
100ml water
To serve:
4 meringue nests (shop-bought or homemade)
METHOD
In advance:
1 For the gin-soaked blackberries, boil the water and sugar in pan until the sugar has dissolved, add the gin and remove from the heat. Once the mixture has cooled, pour over the blackberries in a sterilised jar. Leave to soak for at least 3 days.
On the day:
1 Melt the chocolate in a heatproof bowl set over simmering water. Once melted, leave to cool.
2 In a separate bowl whisk
the egg whites until they form
soft peaks. Slowly add the
caster sugar with the whisk running, until the mixture forms stiff
peaks.
3 Quickly mix in one third of the egg whites into the chocolate, then fold in the remaining two thirds of the eggs whites gently, being careful not to remove
all of the air from the egg whites. Pour into a dish and place in the fridge to set for a couple of hours or overnight.
4 To serve the dessert, place a meringue on each plate, top
with a spoonful of chocolate mousse and add blackberries to each plate. Drizzle over some of the syrup. You can add a sauce made from pureed blackberries and sugar blended and sieved, if you wish.
Chef’s Tip: Keep the leftover syrup from the blackberries and add to champagne or prosecco for the perfect fruity cocktail.
In association with Taste Communications.
www.tastecommunications.co.uk
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