Recipe: Plan Your Season’s Eatings With Le Creuset
Plan your Christmas menu with delicious recipe inspiration from Le Creuset, from show-stopping mains to mouth-watering desserts and more. Here’s one of our favourites for the festive season…
Get into the festive mood with this Christmas Tree Pavlova from Le Creuset…
For the meringues (2 batches need to be prepared):
2 x 500g caster sugar
2 x 250g free range egg whites
2 x 2 tsp corn flour
2 x 2 tsp white wine vinegar
2 x 1 tsp vanilla extract
For the Chantilly cream:
2 cups cream
1 tsp vanilla extract
2 Tbsps. icing sugar, sifted
For the berry sauce:
500g mixed frozen berries
1/4 cup caster sugar
Juice of 1 lemon
1/4 cup of water
4 x Le Creuset Toughened Non-Stick Rectangular Baking Sheets
Piping bag, star piping nozzle (826)
Le Creuset Spatula
Tray preparation and template:
Line 4 x Le Creuset Toughened Non-Stick Rectangular Baking Sheets with baking paper. Draw the following circles on each:
Tray 1 – 28cm circle
Tray 2 – 22cm circle
Tray 3 – 14cm circle and 10cm circle
Tray 4 – 18cm circle and 6cm circle
Meringue: Make 2 separate batches of meringue.
In an electric mixer with the whisk attachment, beat the egg whites to a soft peak. Gradually beat in the caster sugar a tablespoon at a time. Continue beating until the mixture is thick, smooth, no longer grainy.
Sift the corn flour over the meringue and add the vinegar and vanilla. Whisk for a further 5-10 seconds to just combine.
Remove the meringue from the mixer, clean the bowl and whisk and repeat the process to make a second batch.
Secure the baking paper to each tray with a small dollop of meringue in each corner.
Spoon some meringue onto each circle (except the smallest 6cm one). Spread with a pallet knife to achieve an even layer of approx. 1 ½ cm thick.
Place a star nozzle in a piping bag and fill with meringue.
First pipe a meringue kiss in the 6cm circle, this will be the top of the tree.
Then working your way around each meringue disc, create a pine tree-like effect by piping from the base, small strokes upwards.
Bake the meringue at 120°C for 30 minutes, then reduce the temperature to 100°C and continue baking for 1 ½ – 2 hours until the meringue is completely dried out. Turn the oven off and allow the meringue to cool in the oven. Store discs in an airtight container for up to 1 week.
Place all ingredients in a Le Creuset saucepan allow to simmer until thick and saucy. Blend if you prefer a smooth consistency.
Store covered in the fridge for up to 3 days.
Whip the cream to soft peaks, fold in the vanilla and sifted icing sugar. Use immediately.
Place the largest disc onto a Le Creuset Footed Cake Stand, spread over a layer of Chantilly cream, top with a spoonful or two of berries, top with the next disc and repeat until you have a beautiful tower. Garnish with a few berries.
Take a look at the IGTV for this Pavlova recipe – as a step by step guide which brings the recipe to life here
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