Roast Strawberry Daiquiri & Pavlova that my wonderful friend Suze from gourmet glow and I made together recently. Its so lovely to cook and create with friends.
This recipe takes a few simple ingredients, but cooking over fire elevates them into two delicious recipes.
The smoky flavours of the strawberries from cooking them on the kadai, pair so well with the Pimms, lime and maple syrup we used while roasting.
We then used the smoky strawberries to create a great drink and dessert, perfect for summer hosting in the garden.
Cooking over fire, a resurrection of our primeval being, taking nature’s bounty and burnishing it over the flames, imparting all that is smoky and charred.
“Hospitality consists in a little fire, a little food, and an immense quiet.”
— Ralph Waldo Emerson
I love cooking on fire, there is something really theatrical about the rolling flames. Its such a simple way to cook and adds so much flavour.
We often think of savoury cooking when we use fire, but fruits do beautifully over the flames. Strawberries, or stone fruits even pineapple, there are so many options.
You can see a little video we made at the bottom of this post.
Generally i wouldn’t name a group of small meringues a pavlova, as that is reserved for one large meringue, but these had a really mallowy center.
Be sure to use a spotlessly clean bowl. Even a trace of fat can affect the meringues. I like to wash and dry my bowl thoroughly before making.
Two recipes in one, a cocktail and dessert.
Ingredients
- For the roasted strawberries
1 kg fresh strawberries
4tbsp Maple syrup
100ml Pimm’s No1 cup
½ Lime, squeezed
- For the daiquiri
500g Roasted Strawberry Puree
100 ml white rum
1 tbsp maple syrup
1/2 lime juiced
80g ice
- Pavlova
120g Egg Whites
210g Caster Sugar
1 tsp Cornflour
1tsp White Vinegar
600ml Double Cream, whipped to soft peaks
500g roasted strawberries
Fresh mint and fennel to garnish
Directions
- Method
To roast the strawberries, set a BBQ or grill up and place a cast iron pan on the
indirect heat. Add the strawberries and cook for 3-5 minutes, or until soft but still holding their shape.
Add the Pimm’s and let it flambe to remove some of the alcohol, Add the maple and lime and let everything bubble for 30 seconds.
Remove from the heat and transfer to a cold bowl, allow to cool.
Mash the berries with a pestle and mortar to create a chunky puree. - For the daiquiri, add all ingredients to a blender and blend until smooth and thick, taste and adjust
the acidity and sweetness to your liking before dividing between two glasses and serving - For the Pavlova, preheat oven 120C, line a baking tray with nonstick paper. In a spotlessly clean bowl, Add the egg whites to a stand mixer fitted with a whisk attachment and whisk to soft peaks.
Add the sugar 1tbsp at a time, allowing each addition to be dissolved for 30 seconds
before adding the next. - Once all the sugar has been added, whip on medium high for 15 minutes to ensure all the sugar has dissolved this prevents your meringues from bleeding and cracking.
Once smooth, mix the cornflour with the vinegar and fold through the meringue, this will give the centers a lovely chewy texture. - Pipe or spoon into mounds on the baking tray and bake for 5 minutes, reduce the
temperature to 100C and bake for 90 minutes. turn off the oven and allow to cool with
the door closed for 4 hours. (i got these piping nozzles on amazon) - Meanwhile, whip the cream to soft peaks, pile the meringues, cream and mashed
berries onto a serving plate, garnish with fresh herbs, add a grating of lime zest and serve with a big spoon for everyone to dig in. For an extra zing you could use the egg yolks to make a lime curd. you can find a great recipe for that here
