Recipe by Dani Venn
Who doesn't love a Christmas pav? This festive pull-a-part Pavlova wreath featuring our Blood Orange with Japanese Yuzu Ginfusion is deliciously light and fluffy and delivers a mouth-watering ginny tang!
Presenting individual mini pavs in a wreath looks so festive and will have your desert looking amazing until the last piece is gone. No more messy collapsed pav that disintegrates at the first slice of a knife, your guests can simply lift the dessert off the board fuss free.
Our favourite ex-Masterchef Alumni and Mornington Peninsula local, Dani Venn has outdone herself with this Ginfusion treat - we hope you enjoy!
- 9 egg whites
- 2 ½ cups castor sugar
- 2 teaspoons of corn flour, sifted
- 2 teaspoons white vinegar
- 2 cups cream, whipped to stiff peaks
Candied Blood Orange
- 1 cup caster sugar
- 1 cup Ginfusion Blood Orange & Japanese Yuzu
- ½ cup water
- 3 blood oranges, sliced into thin rounds
- 2 blood oranges, segmented
- 2 sprigs fresh rosemary
- 50g dark chocolate shavings
CANDIED BLOOD ORANGE
- Place sugar, Ginfusion Blood Orange & Japanese Yuzu and water into large, deep heavy based saucepan or frypan, whisk over medium – high heat until sugar has dissolved.
- When simmering, add blood orange and reduce heat to low, simmer on each side for 20 minutes, adding a little water or Ginfusion if needed. Peels will become translucent when ready and the syrup should be thick.
- Remove blood orange and place on a wire rack to cool. Reserve the syrup, if too thick, add Ginfusion to thin out. If the syrup is too bitter, add a little more sugar to sweeten however the Ginfusion should balance it out and provide a little extra kick.
- Preheat fan forced oven to 150 degrees
- You will need two baking trays for this recipe and two sheets of bake paper. Use the base of small bowl and trace about 7 circles on baking paper across the two sheets.
- Place egg whites and a pinch of sugar into a very clean electric mixer bowl, there should be no trace of water in the bowl.
- Whisk on medium speed until soft peaks form then gradually add sugar, one tablespoon at a time, until mixture is stiff and glossy.
- When sugar has fully incorporated into egg whites, fold in cornflour and vinegar until just combined.
- Spoon the meringue on the circles on the baking paper, smooth out the top.
- Reduce oven temperature to 120 degrees, bake for 1-1.5 hours, until a crisp shell has formed on the meringue. Open oven door and allow to cool completely in the oven before removing.
To create the wreath, place meringue outside the edges of a large circular board, top with whipped cream, candied and fresh segments of blood orange, rosemary sprigs and shaved dark chocolate. Finish with blood orange Ginfusion syrup.
- Ensure that there is no egg yolk at all in the egg white
- The egg white mixture should not be grainy after adding the sugar, test by pinching a small amount of meringue between your finger, it should not be grainy at all