Pavlova, rosemary compressed apricot, Cardamom cream

(2 pavlovas for 4 portions)

Pavlova meringue:

• 125g egg whites
• 90g caster sugar
• 90g icing sugar

Cardamom cream:

• 225g whole milk
• 15g Cardamom Leaves ripped
• 1 vanilla pod, split and deseeded
• 40g egg yolks
• 56g caster sugar
• 10g cornflour
• 1.5 bronze gelatine leaves
• 135g unsalted butter, room temp

Compressed apricot with rosemary:

• 10 fresh ripe, firm apricots
• 2 large rosemary sprigs, washed, picked and chopped
• 2 vanilla pods, split and deseeded
• 35gr caster sugar

Pavlova meringue:

• Whisk egg whites and caster sugar to make a firm meringue.
• Fold in the icing sugar by hand.
• Pipe 2 x 12cm diameter pavlovas on a silpat mat as required. 
• Bake at 90℃ for approx. 1.5 hours or until dry.
• Remove and cool.

Cardamom cream:

• Heat the milk to 80℃, add the leaves and hand blend. 
• Infuse the leaves in the milk until cold. 
• Add the vanilla seeds and pods, and using the yolks, sugar, and flour make a pastry cream. 
• Remove from the heat, add the gelatine then pass through a chinois.
• Cool lightly, then blend in the butter. 
• Reserve to set in the fridge. 
• To use lightly mix and place in a piping bag with a medium nozzle.

Compressed apricot with rosemary:

• Cut the apricots into half.
• Then cut each half down into 5mm thick segments. 
• Place the rosemary, vanilla seeds, and the caster sugar into a bowl. 
• Add the apricots and turn gently to coat but do not crush the fruits. 
• Gently place flat into a vac pac bag. 
• Sous vide completely so no air is present. 
• Reserve in the fridge until required. 
• Do not keep for more than 2 days.

To build: 

• Place the pavlova base onto a plate.
• Pipe the cream on randomly in nice sized bulbs. 
• Open and drain the apricots, removing the rosemary pieces. 
• Place on the cream in a random natural style. 
• Finish with small, picked leaves of rosemary if required. 
• Dust lightly with caster sugar.

Recipe: Simon Jenkins