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

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