RECIPE CHRISTMAS PUDDINGS
PISTACHIO PAVLOVA
Serves 6-8 people
Prep 30 mins
Cook 2-2.5 hours
Metallics and greens have been everywhere in the interiors world, the colour combination is divine
and utterly trendy, which is what inspired me to translate the look into a dish. This pretty pistachio
pavlova packs a punch in its presentation and the simplicity of pistachio kernels with cream and
vanilla paste is magical and moreish.
Make sure when making your meringue that all of your equipment is completely dry! A slightly wet
bowl or whisk will ruin the dish by preventing the mix from stiffening sufficiently.
Preheat your oven to 120c / 100c (fan) / Gas mark 1/2
1. Use a plate that has 20-25cm diameter to trace a circle
THEGAYUK | ISSUE 17 | DEC 2015 77
CREDIT: JORDAN LOHAN
6 organic egg whites
315g caster sugar
1.5 sachets cream of tartar (1.5 tsp)
1 tbsp cornflour
2 tsp white wine vinegar
1 tsp vanilla bean paste
300ml whipping cream
100g pistachios (half blitzed or finely
chopped, half whole)
Gold shimmer spray
on a piece of greaseproof paper. Place the whole piece
intact onto a baking tray.
2. Using an electric hand mixer or similar, in a large bowl
whisk together all the egg whites with the cream of
tartar until soft peaks form.
3. A tablespoon at a time, add your caster sugar gradually,
giving a blast from the electric mixer to incorporate
evenly as you go with every tablespoon.
4. The mixture at this point should be thick enough for you
to tip the bowl upside down, if it’s loose then spend a
couple more minutes whisking.
5. Now add the cornflour and white wine vinegar to the
meringue mix, folding in with a metal spoon.
6. Using your circled greaseproof paper as a guide, begin to
spoon the mixture on to it, smoothing with the back of a
spoon to the edge of the circle and continue until all the
meringue mix is used.
7. Bake for 2 to 2 1/2 hours. The meringue should be dry
and beginning to crack slightly.
8. Turn the oven off and leave the oven door slightly open
and leave in there to cool completely.
9. Whip your whipping cream and vanilla paste together
until it reaches a smooth soft spreadable texture. Keep
in the fridge until required.
10. If using, spray your cooled meringue with gold shimmer
spray all around the edges or to the design of your
choice (I don’t worry too much about the top centre of
the meringue as this will be covered with cream and
pistachios next!)
11. Pile the vanilla cream onto the centre of the cooled
meringue and scatter with blitzed and whole pistachio
kernels. This can be made the day before, but I would
reserve the blitzing of pistachios until right before you
serve.