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Pavlova With Chestnut Mousse, Candied Orange and Chestnuts

18 DECEMBER 2012
Dish type: Dessert

Serves: 6-10

Preparation Time: 2 hours 30 mins

Cooking Time: 35-45 mins

 

Ingredients:

4 large egg whites
175g caster sugar
75g icing sugar
The orange zest and chestnuts
4 Oranges
Salt
200g caster sugar
200g chestnuts, separated

The chestnut mousse

1, 435g tin unsweetened chestnut purée
2 tbsp rum (optional, leave it out if there are kids)
The seeds from 1 vanilla pod
80g icing sugar
300ml double cream, whipped
Holly for decoration.

Method:

Preheat your oven to 120c / Gas ½ / Middle shelf2.

Whisk the egg whites to firm peaks.

Add the sugar a tablespoon at a time; whisking well between each addition.

Once all of the caster sugar is incorporated into the egg whites, fold in the icing sugar with a spatula.

Line a baking sheet with silicone paper. Using the cake ring as a guide; spread a layer of meringue about 3cm thick right to the edge.

Use the remainder of the meringue to spoon 8 small blobs at even intervals around the edges. Leave just enough space between each to sit a chestnut in. Remove the ring.

Place the Pavlova on the middle shelf of your pre-heated oven.

Bake for 2 hours.

Lift the silicone paper and check that the centre of the meringue is hard.

Remove the Pavlova from the oven and leave it to cool completely.

Once cool; invert the Pavlova and gently remove the silicone paper.

The orange zest and chestnuts

While the Pavlova bakes, prepare the oranges. Remove the orange zest in long thin strips, using a vegetable peeler.

Next, cut the oranges in half and squeeze the juice.

Bring a large pan of salted water to the boil. Blanch the orange zests for 2 minutes, then refresh them under cold running water. Put the orange zests into a small pan with the orange juice and the sugar.

Bring to the boil, add the chestnuts, then simmer over a low heat for 10 minutes or until the orange zests are almost transparent.

The chestnut mousse

While the meringue bakes, put the chestnut purée into your food processor.

Add the icing sugar, rum and vanilla. Blend for 2-3 minutes until the puree is light and mousse like.

Transfer the mixture to a bowl.

Fold in the double cream then refrigerate the mousse until you need it.

To assemble the Pavlova, pipe the cream into the centre.

Put a piece of orange zest onto each meringue blob.

Put a chestnut between each.

Decorate with holly and serve with the remaining zest and chestnuts.

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