• Nicolette Stathopoulos

Nicolette's Passion Pav


Nicolette’s Passion Pav

Here's another recipe I wrote for Kenwood, using the Kenwood Chef Sense stand mixer. This is a quick and simple recipe I use all summer long, easily decorated with summer fruits.

Serves 6

Prep time 30 minutes

Cooking time 2 hours

Tools Kenwood Chef Sense mixer with whisk attachment, measuring cups, scales, spatula

Pav

Ingredients

  • 5 egg whites

  • 2 cups caster sugar

  • 1 tbs boiling water

  • 1 tbs white vinegar

Method

  • Preheat oven to 115 degrees Celsius

  • In the Kenwood Chef Sense whisk the egg whites until soft peaks

  • Gradually add in the caster sugar 1 tbs at a time

  • Once all the sugar is added, add in the boiling water and the vinegar, whilst constantly whisking

  • Whisk for 15 minutes on medium to high speed

  • Pile the meringue mixture onto a lined baking tray and bake for 2 hours, after the 2 hours, turn off the oven and keep the door closed, do not open the door, leave the door closed for an hour, then carefully remove the pav from the oven

White chocolate Chantilly

Ingredients

  • 200g white chocolate

  • 400ml thickened cream (35% fat)

  • 1 vanilla bean, seeds scraped

Method

  • Heat the cream and the vanilla until almost boiled

  • Add in the white chocolate and take off the heat, stir the chocolate until melted through

  • Allow the mixture to cool and chill in the fridge for at least 2 hours

  • Once cooled place the mixture into the Kenwood Chef Sense and whisk until medium peaks

  • Spread the mixture on to the cooled pavlova

Garnish

Ingredients

  • 3 passion fruits

  • 1 punnet raspberries

  • ½ punnet blueberries

  • ½ punnet strawberries

Method

  • Half the passion fruit and spoon over the white chocolate Chantilly

  • Quarter the strawberries and spread evenly over the white chocolate Chantilly

  • Decorate with the remaining strawberries and raspberries


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