Monday, April 23, 2012

rose water pavlova & rhubarb compote


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Flowers from around my house.








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Rose water pavlova with vanilla bean rhubarb compote.

Okay so it looks a little like mush here, but this was one day after I made it (the back half is eaten). And really? It tasted kind of like heaven.

I got the rhubarb compote idea and recipe from the Bounty Hunter. It was super quick and easy to make and I enjoyed some leftover compote on french toast this morning too.






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Bleeding hearts. Tragic.





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Making pavlova is easy as can be, you just need to give it time to cool, which you should factor in if you are hoping to take non-soggy photos of it before the sun goes down.

Rose water pavlova:
4 egg whites
1 cup sugar
2 teaspoons rose water
1 1/2 teaspoons white vinegar
Pink food colouring (optional)

Pregeat oven to 300°F. Beat egg whites until foamy. Add the sugar one tablespoon at a time. Beat until soft peaks form. Add the rose water and optional food colouring. Beat until stiff peaks form. Sprinkle vinegar on top and gently fold in. Make one or two large 8-inch rounds on a parchment-lined baking sheet. Put in oven and reduce temperature to 250°F. Bake for one hour, then turn the heat off. Allow the pavlova to cool completely in the oven before removing.

The vinegar works to give the inside of the pavlova the characteristic marshmallow-y texture. It was my first time trying it. Personally I think I prefer the texture of making a standard large meringue and then topping with whipped cream and fruit. It seems airier and lighter compared to the vinegar method. So whether or not you add the vinegar is up to you.






Psst... check out the snail:
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2 comments:

Lisa said...

The bleeding tears are so pretty…

Genevieve Savard said...

that pavolva looks scrumptious! we had a beautiful rhubarb bush growing up, i ate a lot of rhubarby things but never this. i'll try it when i go home this summer. thanks!