Nicolette’s Passion Pav
Here's another recipe I wrote for Kenwood, using the Kenwood Chef Sense stand mixer. This is a quick and simple recipe I use all summer long, easily decorated with summer fruits.
Serves 6
Prep time 30 minutes
Cooking time 2 hours
Tools Kenwood Chef Sense mixer with whisk attachment, measuring cups, scales, spatula
Pav
Ingredients
5 egg whites
2 cups caster sugar
1 tbs boiling water
1 tbs white vinegar
Method
Preheat oven to 115 degrees Celsius
In the Kenwood Chef Sense whisk the egg whites until soft peaks
Gradually add in the caster sugar 1 tbs at a time
Once all the sugar is added, add in the boiling water and the vinegar, whilst constantly whisking
Whisk for 15 minutes on medium to high speed
Pile the meringue mixture onto a lined baking tray and bake for 2 hours, after the 2 hours, turn off the oven and keep the door closed, do not open the door, leave the door closed for an hour, then carefully remove the pav from the oven
White chocolate Chantilly
Ingredients
200g white chocolate
400ml thickened cream (35% fat)
1 vanilla bean, seeds scraped
Method
Heat the cream and the vanilla until almost boiled
Add in the white chocolate and take off the heat, stir the chocolate until melted through
Allow the mixture to cool and chill in the fridge for at least 2 hours
Once cooled place the mixture into the Kenwood Chef Sense and whisk until medium peaks
Spread the mixture on to the cooled pavlova
Garnish
Ingredients
3 passion fruits
1 punnet raspberries
½ punnet blueberries
½ punnet strawberries
Method
Half the passion fruit and spoon over the white chocolate Chantilly
Quarter the strawberries and spread evenly over the white chocolate Chantilly
Decorate with the remaining strawberries and raspberries
