Christmas is all about food, well in my house it is. I would rather have a huge amazing meal with my whole family than the latest iPad. The one thing I could do without, though, is the traditional Christmas Pudding; heavy, starchy and quite simply boring! Not even flaming alcohol can redeem it in my book. And so I like to get creative with my Christmas puddings...
It needs to be beautiful, a centre piece, indulgent & yet also light- if you've slaved in the kitchen for hours making this gorgeous confection you want people to eat it!
And so, without further ado, I present to you the Christmas Pavlova, shaped to look like a wreath, covered in white chocolate cream, with blackberry & cherry sauce, and pistachios. This takes a while in the oven but is actually a doddle to make!
10 egg whites (make the egg yolks into a mayonnaise or a custard)
600g caster sugar
a pinch of salt
1 punnet of pitted cherries, make sure to reserve some back for decoration later
1 punnet of blackberries, make sure to reserve some back for decoration later
White Chocolate Cream
1 punnet of red currants
some edible gold dust or glitter
Make a white chocolate ganache the evening before, use the search bar to find the recipe in a previous blog post.
Start by sketching in pen onto your baking parchment. You want a 25cm diameter wreath with a large hole in the centre. Then flip your baking parchment over and place on your baking tray.
Preheat your oven to 90c.
Make sure your mixing bowl is completely clean and has no grease residues. Then place your egg whites into it and add a pinch of salt. Whisk on medium until the eggs are foamy and are starting to form soft peaks.
Increase the speed to the highest setting. Then tablespoon by tablespoon start adding the sugar. Do this relatively slowly. Once you have added all the sugar check to see if you have firm peaks.
Spoon the mix onto the baking tray inside the lines you have drawn. Then use a spoon (or pallette knife) to swirl the mix to look like a wreath.
Bake in the oven for 6 hours. To check if its done remove from the oven, and gingerly slide your hand under the baking parchment checking to see if the base is solid, if it is still soft place back in the oven and check again later.
Cool on a wire rack. Spray with edible gold spray.
Place your blackberries & cherries in a small saucepan with a squeeze of lemon juice and heat over a medium heat. When the blackberries have broken down remove from the heat.
Place the white chocolate cream on the wreath and using a palette knife make it look (abstractedly) like a wreath.
Spoon your blackberry & cherry compote over the wreath, letting the juice run down the sides.
Brush the fruit you kept aside with gold dust and place on the wreath.
Scatter over the pistachios and lay your currants on the wreath.
Now... set in the centre of attention, bask in everyone's admiration and have a jolly Christmas day!