Pavlovas with Pinot Noir berry sauce

When in Marlborough New Zealand recently, that age old debate – is the Pavlova an Aussie or Kiwi creation – raised its head. Catching up with mates Hamish and Angie Beard to check out their new Dartington Barn Cooking Classes, I noticed the Dartington Barn Pavlova recipe listed it as “a Kiwi classic”. OK, I wasn’t having that fight when I was on their home turf. I will however recommend pastry chef Angie’s Pavlovas (and recipe – even if it calls the Pav a Kiwi classic) and if you are in the region doing the Marlborough Wine Trail, I also recommend that you book a food space in your trip for one of the husband and wife chef team’s cooking classes. And speaking about wine country, did you notice that Dartington Barn add a local wine touch using Pinot Noir to the berry sauce.

Pavlova (A Kiwi Classic)

Enough for 10 individual Pavlovas.

Ingredients:

3 egg whites
1 cup castor sugar
2 teaspoons cornflour
2 teaspoons malt vinegar
1 teaspoon vanilla essence

Method:

Preheat oven to 140 degrees C.

Whisk egg whites in a clean mixing bowl. Add castor sugar and cornflour until hard peaks form. Gently add malt vinegar and vanilla essence.

Pipe Pavlova mix onto silicon sheet or baking paper. (We made individual Pavlovas during my cooking class).

Bake at degrees for 7 minutes.

Reduce heat to 80 degrees and bake for a further 40 minutes.

(The time required will depend on the size of the Pavlovas).

Pinot Noir and Berry Sauce

Enough for 6 – 8 portions (or the 10 small Pavlovas)

Ingredients:

300ml Pinto Noir
250g fresh or frozen berries
3 tablespoons soft brown sugar
1 cinnamon quill
1 star anise
2 teaspoons cornflour

Method:

Place cinnamon quill and star anise in a saucepan with the wine. Reduce the wine by half. Add berries and simmer for 15 minutes. Dilute cornflour with a little cold wine then add to the mix. Remove cinnamon and anise. either use whizz stick to blend of simply crush up the berries with a spoon.

Serve warm with Pavlova that has been topped with vanilla whipped cream and fresh fruit garnish (like Kiwi fruit).

While Angie led the way on dessert, Hamish demonstrated a couple of savoury recipes with my favourite of the day a Saffron-Infused Salmon where he lightly cured the fresh salmon in saffron salt and brown sugar. Terrific.

Dartington Barn
Hamish and Angie Beard
48 Vickerman Street, Grovetown Blenheim New Zealand
+64 3 577 6014
info@dartingtonbarn.co.nz

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