First posted: Oct 15, 2020

Summer Pavlovas with Rosé and Star Anise Syrup

Hello Friends!

As you probably already know, I definitely think that there are few better ways to celebrate the glorious arrival of sunny Spring days than with beautiful friends, family, food and wine. Which is exactly what this is all about…

And so I thought that I’d invite the lovely people at Babylonstoren to join in the fun, because it just so happens that one of my favourite wines in all the land is their perfectly pink Mourvèdre Rosé, and with the warmer weather, it’s all set to take centre stage (especially because at R120 a bottle it’s incredible value).

They’ve come to the party with an amazing special offer just for you, which you can read more about in my blog post over HERE, as well as two delicious Summery recipes that I have created just for you, and paired with their beautiful wine of course.

If you haven’t already tried the Risotto with Roasted Trout and Baby Peas that I posted recently, please give it a go soon!

And now, just in time for the weekend, and perfect for feasting with friends, enter Recipe number 2 in the form of these prettiest ever Pavlovas with the most delicious Rosé and Star Anise syrup.

I hope you’ll make it soon and I can’t wait to hear what you think! X

Ingredients

Cooks in:1 hour Serves:4-6

For the Meringues

4 egg whites
200g caster sugar
1 tsp white wine vinegar
1 tsp cornflour

For the Syrup

1 cup Babylonstoren Mourvèrdre-Rosé
1 cup white sugar
2 star anise

To Garnish

1 cup whipping cream
¼ cup crème fraiche
1 Tbsp icing sugar
Sliced summer fruit, fresh berries, pretty flowers, baby basil or mint leaves

What to do

1. Heat oven to 120C. Mark out the circumference of a circle (trace around something round that is about 8cm in diameter) onto a sheet of non-stick baking paper using a pencil or marker.

2. In a very clean bowl, whisk the egg whites using an electric mixer until they form stiff peaks. Then start adding the sugar in stages, one spoonful at a time, until the meringue is glossy and thick. Finally mix through the cornflour and vinegar.

3. Using a tablespoon, gently divide and spread the meringue within the circles that you have drawn, and using the back of the spoon to create gentle indentations where the sides are slightly higher than the centre. Bake for 25-30 minutes, then turn off the oven and leave the pavlovas inside the oven to cool for a further 1 hour before transferring on their baking paper to a wire rack to cool completely.

4. Meanwhile, prepare your toppings:
- Add your syrup ingredients to a heavy-based saucepan over medium heat, bring to a simmer and then turn the heat down to continue simmering gently until the mixture has reduced by two thirds and is syrupy.
- Whip your cream to soft peaks, adding in the crème fraiche and icing sugar towards the end. Set aside until serving.
- Wash and prepare your other toppings.

5. Just before serving, spoon the cream over the meringues, layer over the fruit and other garnishes, drizzle over some of the Babylonstoren Mourvèrdre-Rosé syrup and serve immediately.