Photo by Brian Pavlich
Ingredients for pavlova: 4 egg whites pinch of salt 1 cup fine granulated sugar 2 tsp. lavender buds, finely ground 2 tsp. cornstarch 1 tsp. distilled white vinegar a few drops of purple food dye (optional) 2 cups heavy whipping cream 1/2 cup powdered sugar 1 tsp. ground fennel 8 oz. fresh strawberries 2 tbsp. granulated sugar For garnish: fennel fronds and fennel pollen (optional) Method for pavlova:
- Preheat oven to 300º F. Set up a large baking sheet with a sheet of parchment paper. If preferred, trace eight to ten 3-inch circles on the bottom side of parchment for reference.
- In a stand mixer, using the whisk attachment, whip egg whites with salt on medium-high until light and fluffy. Slowly stream in 1 cup sugar a few tablespoons at a time. (It is very important that you don’t add the sugar too soon or the meringue will not whip firm.) Continue whipping for a few more minutes. Meringue should be glossy, and stiff peaks should form. If using dye, add a few drops and lightly whip until incorporated. Combine the ground lavender and the cornstarch in a separate small bowl. Using a rubber spatula, fold in the lavender mixture, then fold in the vinegar.
- Spoon the meringue into a piping bag with a decorative tip (tip should be about 1/2”–3/4” in diameter). For piping, start in the center of the circle and work your way to the edge in a thin spiral. Once you have made a three-inch circle, continue piping your way up the edge to create a “nest” about two inches high. Depending on how thick the pavlovas are piped, a single batch should yield 8-10.
- Bake pavlovas at 300º F for 30 minutes. After 30 minutes, turn off the oven and leave pavlovas in for an additional 30 minutes to dry out fully. Remove from oven and allow to cool before serving. Pavlovas can be gently wrapped in plastic wrap and kept in a cool, dry place for up to 4 days.
Method for whipped fennel cream: In the bowl of a stand mixer, combine cream, powdered sugar, and ground fennel. Whip until light and fluffy.
Method for strawberries: Slice the strawberries and combine with 2 tablespoons granulated sugar in a bowl. Set aside for 30 minutes to macerate.
To plate: Place pavlovas on plates. Spoon some fennel cream into the center of each shell. Top the center with sliced strawberries. Garnish each one with a sprig of the fennel frond and a pinch of fennel pollen.
Ending the night on a sweet note, Chef Breanne Kostyk will be on hand to serve this Spring Pavlova at the 2015 Small Town Chefs Awards on June 25 at the Louisiana Culinary Institute. Tickets on sale now.
