Summer Pavlova Recipe
sweet corn & white chocolate whipped ganache, fresh Owen T black plums, thyme
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Ingredients
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Pavlova Base
Method
Preparation
Make the Pavlova Base
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
Add Sugar
Gradually add the granulated sugar, one tablespoon at a time, while continuing to whip until the mixture is glossy and stiff peaks form.
Add Remaining Ingredients
Gently fold in the cornstarch, vinegar, and vanilla extract until just combined.
Shape the Pavlova
Spoon the meringue onto the prepared baking sheet, shaping it into a circle with a slight well in the center.
Bake
Bake in the preheated oven for about 1 hour, then turn off the oven and let the pavlova cool completely inside.
Make the Ganache
In a small saucepan, heat the heavy cream until just simmering. Pour it over the chopped white chocolate and let it sit for a couple of minutes.
Combine with Sweet Corn
Whisk the mixture until smooth, then fold in the sweet corn kernels. Allow ganache to cool and thicken.
Assemble the Pavlova
Once the pavlova is cooled, spread the sweet corn and white chocolate ganache over the top. Arrange sliced black plums and sprinkle with fresh thyme leaves.
Serve
Slice and serve immediately for the best texture.