As a spring/summer treat push the boat out with the Skiddaw Hotel Head Chef, Brian Alston’s recipe of the month… fresh orange and almond pavlova with a rhubarb compote. Follow Brain’s step-by-step recipe to this fantastic; easy to make, perfect sweet treat.
Fresh Orange and Almond Pavlova with a Rhubarb Compote
Ingredients
- Rhubarb Compote
- Rhubarb Compote
- 400g Rhubarb chopped in to 2in lengths
- 1 vanilla pod
- 1tsp Orange Zest
- ½ tsp cinnamon
- 6-8 tblsp honey
Put rhubarb, vanilla, orange zest and cinnamon into a pan with 120ml water, simmer until rhubarb is tender, lift out the vanilla and sweeten with the honey.
Pavlova
- 8 large egg whites
- pinch of salt
- 350g/12oz caster sugar
- 2 tsps/10g cornflour
- pinch of cream of tartar
- 1 tsp/5ml white wine vinegar
- 4 drops vanilla essence
- 300ml/½pint double cream, firmly whipped
- 12 orange segments
- 50g flaked almonds
Method
1.
Preheat the oven to 180C. Line a baking tray with grease-proof paper and draw a 20cm/8inch circle on the paper.
2.
Whisk the egg whites with half the sugar and the salt in a bowl until soft peaks form. Continue beating while adding the remaining sugar until stiff and shiny. Sprinkle over the cornflour, cream of tartar, vinegar and vanilla essence and fold in gently with a metal spoon.
3.
Mould the egg white mix onto the paper within the circle. Flatten the top and smooth the sides. Place in the oven and immediately reduce the heat to 150C and cook for 1¼ hours.
4.
Turn off the oven, leave the door slightly ajar and allow to cool completely. Invert ‘Pav’ onto a plate, gently push down the meringue then pile on the cream and add the orange segments and flaked almonds. place rhubarb around the side.
