Chocolate Blueberry Pavlova

Eau de brownie is the perfume, which can be deceived by the pale beige shade of the outer shell — yet inside; it is luscious like a truffle with the completion and texture that makes a perfect combination.

You’ll Need : 

For the Meringue 

6 large egg whites

1 1/2 cups of granulated sugar

A couple of pinches of sea salt

1 teaspoon good quality balsamic vinegar

1/4 cup cocoa powder, sifted

2 ounces semi- or bittersweet chocolate, finely chopped

For the Topping

1 1/2 cups heavy cream

2 teaspoons granulated sugar

1 teaspoon vanilla extract

4 cups fresh blueberries

1/4-1/2 cup organic good quality blueberry jam 

1-2 Tablespoons hot water

1 ounce shaved semi-or bittersweet chocolate, to finish

Here’s How: 

Preheat the oven to 350′ F Degrees. Line the backside of a baking sheet or the top of a 12′ inch round pizza pan. Draw a 9-inch circle on the parchment with a pencil and flip the paper over so that you can see the line, but it won’t touch the Pavlova. The meringue will spread while baking. 

In a chilled mixing bowl, beat the egg whites until satiny soft peaks form begin to beat in the sugar a spoonful at a time until the meringue is stiff and shiny. 

Sprinkle in the salt, cocoa, vinegar. Then the chopped chocolate over and very gently fold everything together with a rubber spatula taking great caution not to deflate the egg whites.

Shape the Pavlova:

Secure the parchment to the baking sheet or pizza round with a dab of meringue underneath. Mound the meringue into the 9-inch circle, smoothing the sides in upward strokes and slightly plateau the top to hold the berries. Swirl the back of a palette knife against the egg whites for swirl like decoration.

Place the meringue in the oven and reduce the oven temperature to 300’F Degrees. Bake the Pavlova for 60 to 90 minutes, should be slightly moist in the center. It’s ready when a crisp, dry crust forms on the outside, but the center feels sponge-like beneath your fingers. Turn the oven off, leave the door slightly ajar, and allow the meringue cool completely. You can leave it overnight if needed. 

When you’re ready to serve, peel off the parchment and slide the cooled Pavlova onto a big plate. Whip the cream with sugar and vanilla until soft peaks form. 

Combine the blueberry jam with a little warm water and mix until pourable.

Pile the whipped cream up high onto the meringue. Scatter with blueberries and shave chocolate, drizzle with blueberry jam and serve in wedges. 

Add an optional dusting of powdered sugar.

Enjoy!

Traditional Vanilla Bean Pot De Crème

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Doesn’t come anymore traditional than this! Time consuming, but if you have the time to spare- you will learn why this recipe is a classic ! Deliciously rich, creamy and elegant.

 

Ingredients:

1 1/2 cups whole milk

1/2 cup heavy cream

6 large egg yolks

1/2 cup sugar + 1 Tablespoon

1- vanilla bean

Pinch salt

1teaspoon good quality vanilla extract

1teaspoon good quality instant espresso powder

Unsweetened whipped cream,for serving

Method:

In a medium saucepan, combine the whole milk with the heavy cream and 1Tablespoon of the sugar and the pinch of salt. Split the vanilla bean in half lengthwise, scrape the vanilla seeds into the cream, and drop in the empty pod. Bring to a simmer over moderately high heat. Set aside, and allow the vanilla to steep in the cream for 30 minutes to 1 hour.

In a small bowl, beat the egg yolks with the remaining1/2 cup of sugar until thick and creamy, about 1 minute.

Re-heat the cream just until warm, and slowly whisk 1/2 – 1 cup of the hot milk, into egg yolks while whisking vigorously; do-not to curdle the eggs. Bring the egg yolks close to the same temperature as the milk. We call this stage: Tempering. Once the cream is tempered into the egg yolks, transfer the tepid egg mixture to the saucepan with the remaining flavored cream. Begin cooking to form a custard.

Over moderate heat, whisk constantly, until it is slightly thickened, about 2-3 minutes. Remove from the heat and strain the mixture through a fine sieve into a large glass measuring cup or bowl to help you poor into smaller serving vessels or molds.

Preheat the oven to 300’F Degrees. Place rack in center of oven. Bring a teapot filled with water to a boil.

Place the serving molds in a large high-sided casserole baking dish. Place the baking dish onto two sheet pans line the top sheet pan with a non slip silicon baking sheet or parchment paper. (This will provide double the insulation so the custards can cook evenly and slowly and non slip surface when you remove it from the oven.) Place the sheet pans with the molds on the center rack in the pre heated oven.

Gently stir the custard on the stove, remove the vanilla bean pod and discard. Carefully fill each mold with the custard mixture while in the oven.

Once the molds are filled with the custard- carefully pour the hot water from the teapot around the molds. ( try not to splash) Bring the water level up halfway – two-thirds up the sides of the molds.

Bake for 30 to 55 minutes. The cooking time will vary depending on the size of the molds. To test for doneness, reach into the oven and using a tea towel to protect your hand, gently shake one of the molds. The custard should be set, but will still jiggle slightly, like gelatin.With tongs carefully remove the molds one at a time onto a tea towel and then onto a cooling rack. Allow to cool completely, then refrigerate 8 hours or overnight.

Serve the pots de crème with lightly sweetened whipped cream and white chocolate shavings or a dusting of cinnamon sugar.

Makes approximately 8-10 servings depending on the size of your molds.

Note: If eggs begin to curdle in tempering stage immediately cool cream before and further additions and immediately run the mixture through a sieve before proceeding to the next step.