Pistachio Pavlova Recipe
Strawberry Custard | Pear & Raspberry Sorbet | Elderflower
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Ingredients
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Pavlova Base
Strawberry Custard
Pear & Raspberry Sorbet
Elderflower Drizzle
Method
Pavlova Base
- 1
Prepare the Meringue
Preheat the oven to 300°F (150°C). In a clean bowl, whip egg whites until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form. Fold in cornstarch, vinegar, and chopped pistachios.
- 2
Bake the Pavlova
Spread the meringue onto a parchment-lined baking sheet in a circular shape. Bake for 1 hour or until the outside is dry and crisp. Turn off the oven and let it cool completely in the oven.
Strawberry Custard
- 3
Cook the Custard
In a saucepan, combine pureed strawberries, milk, and sugar. Heat until warm. In a bowl, whisk egg yolks and cornstarch together. Gradually add the warm strawberry mixture to the egg yolks, whisking constantly. Return to the saucepan and cook over low heat until thickened. Stir in vanilla extract and let cool.
Pear & Raspberry Sorbet
- 4
Make the Sorbet
In a blender, combine diced pears, raspberries, sugar, and lemon juice. Blend until smooth. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Freeze until firm.
Elderflower Drizzle
- 5
Prepare the Drizzle
In a small bowl, mix elderflower cordial and water. Drizzle over the assembled pavlova just before serving.
