My Kitchen Rules winner and and owner of Sassy Sprinkles Cakery, Janelle Halil joined The Morning Show kitchen with a fabulous dessert sure to tantalise your tastebuds.
Janelle has combined two popular desserts, Turkish delight and pavlova to make a decadent dessert that’s fun, flavour-packed and a little bit fabulous.
Raspberry and rose Turkish delight pavlova
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Ingredients –
For the pavlova:
8 egg whites 500g caster sugar 2 tbs corn flour
2 tsp white vinegar
1 tsp rose water Pinch of salt
For the rose cream:
600ml thickened cream 1 tbs icing mixture 1 tsp rose water (Cortas brand)
For the raspberry coulis:
500g frozen or fresh raspberries 2 tbs icing mixture Juice of two lemons
For the raspberry sherbet:
400g freeze-dried raspberries 2 tbs icing mixture 1 ½ tbs citric acid
For the garnishes:
Small cubes of rose flavour Turkish delight, cut into bite sized pieces Roasted, skinned, slivered pistachios Dried rose petals Segmented grapefruit pieces (add salt) Fresh raspberries (halved and whole) Pomegranate seeds
Method –
For the pavlova: 1. Preheat the oven to 150 degrees fan forced. 2. Whisk the egg whites with the salt until soft peaks 3. Gently add in the sugar 1 tbs at a time, until all the meringue looks glossy and the sugar has dissolved. 4. Sprinkle the cornflour, rose syrup, and the vinegar on top and fold using a spatula to combine. 5. Pipe 3-inch circles of meringue nests onto the baking tray with a small rim to ensure you can spoon cream and coulis in the middle 6. Add the tray to the oven and, turn it down to 110 degrees and bake for 30-40 minutes. 7. Turn the oven off and leave them in for and additional 30 minutes, then remove from the oven to cool. For the rose cream: 1. Add the thickened cream, rose syrup and sugar to a freestanding mixer and whip till soft peaks, add 2 tbs of raspberry coulis and fold to ripple the mixture.
For the raspberry coulis: 1. Add the raspberries, sugar and lemon juice to a small saucepan and heat on medium heat until the raspberries have melted and reduced 2. Transfer the mixture to a processor or blender and blitz the mixture until a puree forms 3. Strain the mixture through a fine sieve to remove all seeds For the raspberry sherbet: 1. Crush the freeze-dried raspberries 2. Mix the freeze-dried raspberry powder with the icing mixture and the citric acid and set aside For the garnishes: Toast the pistachios, chop the Turkish delight into small pieces, segment the grapefruit, half some of the fresh raspberries, remove seeds from the pomegranate – be sure to remove all white flesh. To assemble: Place the cooked and cooled pavlova to a shallow bowl, top with the rippled cream mixture naturally, and then add six Turkish delight pieces, four segmented grapefruit to the side of the pavlova and on top, halved raspberries, whole raspberries, chopped pistachios, dried rose petals, a few pomegranate seeds, and then add a tablespoon of coulis to one side to drip down the side and add a splash of the sherbet.
Specialty equipment
- free standing mixer
- baking trays
- piping bags
- fine mesh sieve