by Chris Hazelton, Head Chef at The Rookery, Carnoustie
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!
For more information visit: www.therookerycarnoustie.com
Serves 4
INGREDIENTS
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
METHOD
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 incorporated. Fill a piping bag with the mixture and pipe it into nests on a lined baking tray. Bake for approximately 1hr 15mins.
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. Whilst still 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 onto 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.
5. Serve and enjoy.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here