Best 2 Pink Peppercorn Pavlova With Strawberries Vanilla Cream And Basil Syrup Recipes

Indulge in a culinary masterpiece that tantalizes the senses with its vibrant colors and refreshing flavors. The Pink Peppercorn Pavlova is a showstopper dessert that combines delicate meringue with a symphony of sweet and tangy elements. Layers of vanilla cream, juicy strawberries, and a drizzle of aromatic basil syrup create a delightful harmony of textures and flavors. This recipe provides step-by-step instructions to guide you through the process of crafting this impressive dish. Additionally, discover a collection of delectable recipes that complement the pavlova perfectly, including a luscious strawberry coulis, a fragrant basil syrup, and a velvety vanilla cream. Embark on a culinary journey and create a memorable dessert experience that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

PINK PEPPERCORN PAVLOVA WITH STRAWBERRIES, VANILLA CREAM, AND BASIL SYRUP

Pink Peppercorn Pavlova with Strawberries, Vanilla Cream, and Basil Syrup image

Categories Blender Mixer Dessert Bake Vegetarian High Fiber Summer Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6

Number Of Ingredients 18

Ingredients

Basil syrup:
1/3 cup (packed) fresh basil leaves
1/2 cup light corn syrup
Meringues:
4 large egg whites, room temperature
1 cup sugar, divided
1 1/2 teaspoons cornstarch
1/2 teaspoon white wine vinegar
1 tablespoon pink peppercorns, lightly crushed
Strawberry coulis:
1 (1-pint) basket strawberries, hulled
2 tablespoons sugar
Vanilla cream:
3/4 cup chilled whipping cream
1 tablespoon sugar
1/2 vanilla bean, split lengthwise
1 (1-pint) basket strawberries, hulled, quartered
Fresh basil leaves (for garnish)

Steps:

For basil syrup:
Blanch 1/3 cup basil leaves in small saucepan of boiling water 30 seconds. Drain, then transfer basil to bowl of ice water to cool. Drain; squeeze out excess water from basil. Puree basil with corn syrup in blender. Cover and chill at least 2 hours or overnight to allow flavors to develop. Bring basil syrup to room temperature, then strain through sieve into small bowl.
For meringues:
Position rack in center of oven and preheat to 275°. Firmly trace six 21/2-inch circles on parchment paper, then invert onto baking sheet. Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add 3/4 cup sugar, beating to medium-firm peaks. Mix remaining 1/4 cup sugar and cornstarch in small bowl. Gradually beat sugar-cornstarch mixture into meringue; continue beating until very stiff. Beat in white wine vinegar. Fold in peppercorns. Divide meringue between circles; spread to fill completely. Bake until outside is dry, about 25 minutes. Turn oven off and open door just slightly. Let meringues cool in oven until completely dry, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature.
For strawberry coulis:
Puree berries and sugar in blender until smooth.
For vanilla cream:
Place cream and sugar in medium bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat cream to soft peaks. do ahead Coulis and vanilla cream can be made 6 hours ahead. Cover separately and refrigerate.
Place small dollop of vanilla cream in center of each of 6 plates. Spoon circle of strawberry coulis around vanilla cream. Top each with 1 meringue. Spoon generous amount of vanilla cream atop meringues. Top with quartered strawberries and fresh basil leaves. Drizzle basil syrup over and serve.

STRAWBERRY PAVLOVA

Strawberry Pavlova image

The particular joy of this dreamy dessert, which was named in honor of the Russian ballerina, is that the meringue base can be made in advance. Then to serve it, drizzle the strawberries with a little balsamic vinegar and vanilla (a combination that brings out the fullest essential flavor of the fruit), whip some cream and arrange it all on a plate. It's magnificent, and deliriously easy.

Provided by Nigella Lawson

Categories brunch, project, dessert

Time 2h

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 egg whites
Pinch of salt
1 1/4 cups superfine sugar
2 teaspoons cornstarch
1 teaspoon white-wine vinegar
A few drops vanilla extract
1 pound strawberries, hulled and halved or quartered
1/2 teaspoon high-quality vanilla extract
1 teaspoon high-quality balsamic vinegar
2 teaspoons superfine sugar
2 cups heavy cream

Steps:

To prepare meringue: heat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won't transfer to the meringue). In bowl of an electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny.
Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven, and immediately reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven.
To prepare topping: in a mixing bowl, combine strawberries, vanilla, balsamic vinegar and sugar. Cover with plastic wrap. Let sit at room temperature at least 15 minutes and up to 2 hours.
To serve, carefully peel off parchment and place meringue on a platter or cake stand. Gently crack the top with the back of a soup spoon to make a shallow nest for the whipped cream and berries. Whip cream until it is thick enough to hold peaks, and spoon it evenly over meringue. Cover cream with strawberries, allowing a small amount of their liquid to dribble onto cream. Serve immediately.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 30 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 18 grams, Sodium 109 milligrams, Sugar 47 grams

Tips:

Use the freshest ingredients possible, especially the strawberries and basil. This will ensure the best flavor and texture.
Make sure the egg whites are at room temperature before you start whipping them. This will help them reach their full volume and create a light and airy meringue.
Do not over-whip the egg whites. Over-whipping can make them grainy and dry.
When folding the egg whites into the other ingredients, be gentle and use a spatula. Over-mixing can deflate the meringue.
Bake the pavlova in a preheated oven. This will help to create a crispy crust and a soft and gooey center.
Let the pavlova cool completely before serving. This will help to prevent it from collapsing.

Conclusion:

This pink peppercorn pavlova is a stunning and delicious dessert that is perfect for any special occasion. The combination of sweet and tart flavors, along with the crunchy texture of the meringue, makes this pavlova a truly unique and memorable dish. If you are looking for a show-stopping dessert that will impress your guests, this pink peppercorn pavlova is the perfect choice.