Caramelised clementine and pomegranate pavlova - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Medium
Ingredients
For the pavalova
- 4 Egg white(s) (free range) large
- 150 g Unrefined golden caster sugar
- 75 g Unrefined light muscovado sugar
- ½ tsp White wine vinegar
- ½ tsp Cornflour
For the topping
- 8 Clementine(s)
- 1 Pomegranate
- 50 g Unrefined demerara sugar
- 1 Cinnamon stick(s)
- 100 g Unrefined golden caster sugar
- 1 tsp Vanilla bean paste
- 400 ml Double cream
- 2 tbsp Icing sugar
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1
Preheat the oven to 150°C (fan 130°C, gas mark 2). Line a flat baking tray with non-stick baking parchment and draw a 23cm/9inch circle in the centre.
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2
Combine the caster sugar and muscovado, ensuring there are no lumps. Put the egg whites into a clean bowl and whisk until they form stiff peaks. Whilst still whisking gradually add the sugar mix one tablespoon at a time until the meringue is stiff, shiny and stands in peaks. Fold in the white wine vinegar and cornflour.
For this step you'll need:
- 150g Unrefined golden caster sugar
- 75g Unrefined light muscovado sugar
- 4 Egg white(s) (free range) large
- ½tsp White wine vinegar
- ½tsp Cornflour
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3
Spread the meringue onto the prepared baking parchment to fill the marked circle, making the edges slightly higher than the centre. Bake for 1 hour before switching off the oven and leaving the door slightly ajar until the meringue is completely cool.
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4
Peel six of the clementines, getting rid of any white pith. Break into segments and set aside. Remove the pomegranate seeds and add to the clementines. Put the juice of the remaining 2 clementines along with the demerara sugar into a saucepan with the cinnamon stick. Gently heat to dissolve the sugar and bring up to a simmer. Allow to simmer for 10 minutes before removing from the heat and stirring through the fruit. Allow to cool completely.
For this step you'll need:
- 8 Clementine(s)
- 1 Pomegranate
- 50g Unrefined demerara sugar
- 1 Cinnamon stick(s)
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5
For the caramel shards gently heat the caster sugar in a non-stick small frying pan to make a caramel. Try not to stir whilst the sugar is dissolving. Once the caramel has turned a golden colour pour onto baking parchment and leave to cool. Once cool remove and smash into pieces.
For this step you'll need:
- 100g Unrefined golden caster sugar
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6
When ready to serve whip the double cream and fold in the vanilla bean paste and icing sugar. Put the meringue on the serving place before spreading over the whipped cream.
For this step you'll need:
- 400ml Double cream
- 1tsp Vanilla bean paste
- 2 tbsp Icing sugar
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7
Drain the clementines and pomegranate seeds, keeping the leftover juice in a small pan. Arrange the fruit on top of the cream along with the cinnamon stick broken in half if desired. Heat the reserved mixture gently until reduced and slightly thickened before drizzling over the top of the fruit. Finish with the caramel shards.