Pink Peppercorn Pavlova With Strawberries, Vanilla Cream, And Basil Syrup Recipe

Name: Pink Peppercorn Pavlova With Strawberries, Vanilla Cream, And Basil Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup (packed) fresh basil leaves; 1/2 cup light corn syrup; 4 large egg whites, room temperature; 1 cup sugar, divided; 1 1/2 teaspoons cornstarch; 1/2 teaspoon white wine vinegar; 1 tablespoon pink peppercorns, lightly crushed; 1 (1-pint) basket strawberries, hulled; 2 tablespoons sugar; 3/4 cup chilled whipping cream; 1 tablespoon sugar; 1/2 vanilla bean, split lengthwise; 1 (1-pint) basket strawberries, hulled, quartered; Fresh basil leaves (for garnish)

Servings: persons

1/3 cup (packed) fresh basil leaves
1/2 cup light corn syrup
4 large egg whites, room temperature
1 cup sugar, divided
1 1/2 teaspoons cornstarch
1/2 teaspoon white wine vinegar
1 tablespoon pink peppercorns, lightly crushed
1 (1-pint) basket strawberries, hulled
2 tablespoons sugar
3/4 cup chilled whipping cream
1 tablespoon sugar
1/2 vanilla bean, split lengthwise
1 (1-pint) basket strawberries, hulled, quartered
Fresh basil leaves (for garnish)

1
Blanch 1/3 cup basil leaves in small saucepan of boiling water 30 seconds. Drain, then transfer basil to bowl of ice water to cool. Drain; squeeze out excess water from basil. Puree basil with corn syrup in blender. Cover and chill at least 2 hours or overnight to allow flavors to develop. Bring basil syrup to room temperature, then strain through sieve into small bowl.
2
Position rack in center of oven and preheat to 275u00b0. Firmly trace six 21/2-inch circles on parchment paper, then invert onto baking sheet. Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add 3/4 cup sugar, beating to medium-firm peaks. Mix remaining 1/4 cup sugar and cornstarch in small bowl. Gradually beat sugar-cornstarch mixture into meringue; continue beating until very stiff. Beat in white wine vinegar. Fold in peppercorns. Divide meringue between circles; spread to fill completely. Bake until outside is dry, about 25 minutes. Turn oven off and open door just slightly. Let meringues cool in oven until completely dry, about 1 hour. DO AHEAD:
3
Puree berries and sugar in blender until smooth.
4
Place cream and sugar in medium bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat cream to soft peaks. do ahead Coulis and vanilla cream can be made 6 hours ahead. Cover separately and refrigerate.
5
Place small dollop of vanilla cream in center of each of 6 plates. Spoon circle of strawberry coulis around vanilla cream. Top each with 1 meringue. Spoon generous amount of vanilla cream atop meringues. Top with quartered strawberries and fresh basil leaves. Drizzle basil syrup over and serve.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup (packed) fresh basil leaves, 1/2 cup light corn syrup, 4 large egg whites, room temperature, 1 cup sugar, divided, and more.

Yes, Pink Peppercorn Pavlova With Strawberries, Vanilla Cream, And Basil Syrup falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pink Peppercorn Pavlova With Strawberries, Vanilla Cream, And Basil Syrup

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