INGREDIENTS:

Baked Meringue (Pavlova)

150gms Egg Whites

240gms Caster Sugar

2gms Verjus or Vinegar

2gms Cornflour

Strawberry Compote (Add to Chantilly Cream)

250 g Strawberries (hulled and cut in quarters)

125 g Caster sugar

Crème Fraiche Chantilly Cream

300g Thickened Whipping Cream

200g Crème Fraiche (Bulla)

50g Caster Sugar

½ Teas. Vanilla Bean extract

30mls Elderflower Cordial

To Top:

Strawberries, Blueberries, Raspberries and Blackberries.

METHOD:

STRAWBERRY COMPOTE

Add sugar and strawberries to a small saucepan. Cook on low heat until liquid comes out and sugar dissolves. Continue cooking until in coats the back of a spoon. Skim well during cooking. Runny Glossy Jam like consistency is what you are needing.

Set aside and allow to cool.

METHOD:

Crème Fraiche Chantilly Cream

Add and mix the creams together in a Stand Mixer or a Bowl with beaters.

Add Sugar, Elderflower Cordial and Vanilla Bean

Whisk to a medium peak.

METHOD:

MERINGUE

Whisk egg whites on medium speed until frothy, Add the sugar slowly, making sure it dissolves before adding more, Allow to whisk for 15 minutes, observing as you go.

Pipe onto an oiled baking tray, Cook at 170 C, fan 2, 0 humidity for 15 minutes. Turn down the temperature to 150 C and cook for a further 12 minutes

Leave meringues to cool down in the oven for 30 minutes with the door slightly open.

Once your Meringue is completely cooled.

In a bowl gently combine 70% cream 30% Strawberry Compote together to form a swirl, then dollop generously onto the meringue and top with your choice of seasonal berries.

Chef made a full pavlova and some smaller Meringue to show you the versatility of serving.