At The Chef’s Table
Nothing says summer like fresh English strawberries, renowned as being the best in the world. In the hot summer months, an afternoon tea in the sunshine or a simple pavlova brings out the best of this sweet and juicy fruit.
This pavlova recipe will give you a crisp outer shell with a lovely gooey, chewy centre.
- 4 egg whites
- 180g caster sugar
- Pinch of salt
- 1 tsp corn flour
- 1 tsp white wine vinegar
- Pinch of cream of tartare
Whisk egg whites with salt until soft peaks start to form then gradually add sugar, when thick & glossy add corn flour, cream of tartare and vinegar.
You can spread out on baking parchment with a knife or spatula but better still is to use a piping bag and pipe out for a more professional finish. Cook for 1 hour at 120C then turn off oven and leave to cool in the oven overnight.
Whip double cream and fill the centre with strawberries and your favourite fruit (I have added some toasted almonds for texture and flavour)
- 200g self raising flour
- 100g unsalted butter
- Pinch of salt
- Pinch of bicarb of soda
- 140ml milk
- 25g caster sugar
- 1 x egg
- Sift dry ingredients to remove any lumps then add all wet ingredients.
- Knead lightly until it comes together as a dough then rest in the fridge for at least 30 minutes.
- Cut with ring pressing straight down and not twisting (this will prevent an even rise)
- brush with milk cook at 220C for 12 – 15min until golden on top.
Use your favourite strawberry jam and some fresh strawberries. We us Rodda’s famous Cornish clotted cream as they are just down the road from our ice cream supplier and supply them with all of their rich, fresh cream. As all the Cornish will do – put the jam on first followed by the thick, clotted cream then enjoy with a cup of tea, champagne or a cold glass of Pimms