With strawberry and rosemary bringing out gorgeous flavours in May's Occitan Gin, it's no surprise that the Gin Baker whipped up the perfect summer recipe: a fruity, gin-soaked pavlova! For a boozy bake to bring to your next BBQ - or to devour all yourself - this is the recipe you definitely need.
Despite the occasional tropical downpour, the month of May for the most part has been rather pleasant. The sun has started to shine and I've been able to enjoy the occasional G&T in the garden of an evening. Summer is fast approaching, and the change in weather often means impromptu parties and barbecues. With that in mind, it's always good to have an emergency dessert in your repertoire that you can quickly whip up and that is exactly what this is!
This classic dessert is the epitome of British summertime and is always a family favourite at a party. With the combination of crunchy meringue with a chewy centre, topped with lashings of thick cream and drizzled with a strawberry coulis, this is a real summer treat.
With the latest delivery from Craft Gin Club, I've turned this classic on its head a little and experimented with some new flavours. The signature serve for the Occitan is lots of ice, fresh strawberries and a sprig of rosemary. This combination accentuates the herbaceous flavours of the gin and balances it with a slight sweetness from the strawberries. Although these two flavours may not usually be paired together, they work perfectly to deliver a unique, warming flavour.
At first, I was slightly apprehensive about how the flavours would work in the pavlova, but actually, this pavlova was unlike I have ever had before, and it went down a storm with all who tasted it.
To make this Strawberry and Rosemary Gin Pavlova, you will need:
Strawberry & Rosemary Gin Pavlova
To make the Meringue:
6 Egg whites, room temperature
350g Caster Sugar
1/4tsp Corn Flour
1/2 tbsp White Wine Vinegar
1/2 tsp Vanilla Extract
To make the Strawberry and Rosemary Coulis:
200g fresh Strawberries
100ml Bordiga's Occitan Gin
4 sprigs of Rosemary
4tbsp of Caster Sugar
To make the White Chocolate and Vanilla Cream Topping:
150g White Chocolate, melted
600ml Double Cream
1tsp Vanilla Extract
200g Fresh Strawberries, quartered
2 sprigs of Rosemary
1. To start, add the fresh strawberries, gin and rosemary to a bowl and leave to steep in the fridge whilst you make the meringue.
2. Preheat the oven to 160C/140C fan and line a baking tray with baking parchment.
3. To make the meringue, add the egg whites to a free-stand mixer and whisk until they form stiff peaks. Gradually add the sugar, making sure it is well combined after each addition, and whisk until the meringue looks glossy. Whisk in the corn flour, vanilla and vinegar.
4. Pour the meringue mixture out onto the prepared baking tray and using a spatula, spread out the mixture into an even layer.
5. Turn down the oven to 140C/120C fan and bake the meringue for an hour. Once the pavlova has baked, turn off the oven and let the meringue cool completely in the oven.
6. Whilst the meringue cools, make the strawberry and rosemary coulis by adding the steeped strawberries and gin to a saucepan. Add the sugar and set over a medium-low heat. Stir until the strawberries begin to break up and the sugar has fully dissolved. Remove from the heat and place the mixture into a food processor and blitz until smooth. Push the strawberry mixture through a sieve and then set aside to cool.
7. Once the meringue has cooled, melt the white chocolate in a bowl set over a pan of boiling water or in the microwave. Once the chocolate has melted, paint the top of the meringue and leave the chocolate to cool.
8. In the meantime, add the double cream and vanilla extract to a free-stand mixer, and whisk until soft peaks form.
9. Spoon the whipped cream over the white chocolate covered meringue, and then drizzle over the strawberry and rosemary coulis. Top with quartered strawberries and then decorate with sprigs of Rosemary (although these should be removed before enjoying a big slice of the meringue.)
This dessert should be served immediately once constructed. You can make the meringue in advance and it will keep for 2-3 days if stored in an air tight container.