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Szechuan Pavlova with Beetroot

and Blackberry
Serves 8
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Recipe by Larissa Takchi

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This modern pavlova is paired with a refreshing beetroot and

blackberry sorbet, sweet lemon cream and a hint of heat from the
Szechuan peppercorns.

1 Preheat oven to 100C. Pre-chill the ice cream machine.

2 For the Szechuan Pavlova, line a baking tray with baking

paper.

3 Place the egg whites into the bowl of a stand mixer tted
with a whisk attachment. Whisk on high speed until soft
peaks form.

4 Gradually add the caster sugar and whisk until meringue is

glossy and rm peaks have formed, about 10 minutes.
5 Add the remaining ingredients and whisk in the remaining
ingredients for 2 minutes.

6 Transfer the mixture into a piping bag and pipe 12 rounds

of mixture onto the tray.

7 Bake in the oven for 1 hour. Turn off oven and leave door
slightly ajar until meringues are cool.

8 For the Beetroot and Blackberry Sorbet, place the sugar,

glucose and 250ml water into a large saucepan over
medium heat. Stir to dissolve the sugar then simmer until
syrup reaches 100C. Remove from the heat and set the
sugar syrup aside.

9 Place the beetroot juice, blackberries, citric acid and

100ml of the sugar syrup into a blender and blend until
smooth.

10 Transfer the mixture into the ice cream machine and churn
according to manufacturer’s instructions. Transfer the ice
cream to the freezer until required.

11 For the Beetroot Syrup, place the reserved beetroot pulp

and sugar syrup into a medium saucepan. Bring to the boil
then reduce the heat and simmer for 15 minutes until
thickened.

12 Add the lemon juice and citric acid, to taste.

13 Strain the mixture through a ne sieve and set aside.

14 For the Beetroot Slices, place the beetroot slices and the
sugar syrup into a saucepan and bring to a simmer. Gently
cook until the beetroot slices are tender, about 15 minutes.

15 Remove from the heat and strain through a ne sieve. Set

aside.

16 For the Lemon Cream, place the ingredients into a stand

mixer tted with whisk attachment. Whisk to stiff peaks
then transfer to a piping bag. Set aside in the fridge until
ready to serve.

17 To serve, place a Beetroot Slice into the base of each

serving bowl. Pipe on some Lemon Cream on top. Top with
a scoop of Beetroot and Blackberry Sorbet then a
Szechuan Pavlova. Garnish with sliced fresh blackberry
and lemon balms leaves. Pour the Beetroot Syrup around
the plate.
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