Roast Strawberry Daiquiri & Pavlova

“Hospitality consists in a little fire, a little food, and an immense quiet.”

-- Ralph Waldo Emerson

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.

This recipe takes a few simple ingredients and elevates them into two spellbinding recipes. Make them and watch the smiles ignite across loved ones faces, as bright as the flames themselves.

You can watch the video here

Fire roasting imparts such an unctuous flavour…

Take your time, it will repay you in flavour…

Creating for friends, the best way to bond..

A time to stop and just be in the moment

pavlova, daiquiri, summer desserts, summer drinks, strawberry recipes, strawberry drinks

Yield: 10

Author: Suze Morrison

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Roast Strawberry Daiquiri & Pavlova

“Hospitality consists in a little fire, a little food, and an immense quiet.”-- Ralph Waldo EmersonCooking 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.This recipe takes a few simple ingredients and elevates them into two spellbinding recipes. Make them and watch the smiles ignite across loved ones faces, as bright as the flames themselves.

Ingredients

Roast Strawberries

• 1kg Fresh Strawberries
• 4tbsp Maple syrup
• 100ml Pimm’s No1 cup
• ½ Lime, squeezed

For the Daiquiri

• 500g Roasted Strawberry Puree
• 100ml White Rum
• 1tbsp Maple Syrup
• ½ Lime, juiced
• 80g Ice

For the 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

Instructions

1. 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.
2. Add the Pimm’s and let it flambe to remove some of the alcohol, Add the maple and lime and let everything bubble for 30nseconds.
3. Remove from the heat and transfer to a cold bowl, allow to cool.
4. Mash the berries with a pestle and mortar to create a chunky puree.
5. 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.
6. For the Pavlova, preheat oven 120C, line a baking tray with non-stick paper. 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.
7. 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 centres a lovely chewy texture.
8. Pipe or spoon into mounds on the baking tray and bake for 5 minutes, reduce the temperature to100C and bake for 90 minutes. turn off the oven and allow to cool with the door closed for 4 hours.
9. Meanwhile, whip the cream to soft peaks, pile the meringues, cream and mashed berries onto a serving plate, garnish with fresh herbs and serve with a big spoon for everyone to dig in.

https://gourmetglow.co.uk/recipes/fire-roast-strawberry-daiquiri-pavlova

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