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Pink Peppercorn Pavlova with Strawberries, Vanilla Cream, and Basil Syrup Recipe

Pink Peppercorn Pavlova with Strawberries, Vanilla Cream, and Basil Syrup Recipe

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Pink Peppercorn Pavlova with Strawberries, Vanilla Cream, and Basil Syrup

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Ingredients

Count

Nutrition

278

Calories

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Ingredients:

Serving

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 tsp cornstarch
1/2 tsp white wine vinegar
1 tbsp pink peppercorns, lightly crushed
1 (1-pint) basket strawberries, hulled
2 tbsp sugar
3/4 cup chilled whipping cream
1 tbsp sugar
1/2 vanilla bean , split lengthwise
1 (1-pint) basket strawberries, hulled, quartered
fresh basil leaves (for garnish )

Directions:

For basil syrup: 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.
For meringues: Position rack in center of oven and preheat to 275°. 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: Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature.
For strawberry coulis: Puree berries and sugar in blender until smooth.
For vanilla cream: 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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	277.57 Kcal (1162 kJ)
Calories from fat	54.11 Kcal
		% Daily Value*
Total Fat	6.01g	9%
Cholesterol	17.74mg	6%
Sodium	84.45mg	4%
Potassium	188.7mg	4%
Total Carbs	55.91g	19%
Sugars	51.67g	207%
Dietary Fiber	1.34g	5%
Protein	2.74g	5%
Vitamin C	6.2mg	10%
Iron	1.3mg	7%
Calcium	29.7mg	3%

Amount Per 100 g
Calories	149.16 Kcal (625 kJ)
Calories from fat	29.08 Kcal
		% Daily Value*
Total Fat	3.23g	9%
Cholesterol	9.54mg	6%
Sodium	45.38mg	4%
Potassium	101.4mg	4%
Total Carbs	30.05g	19%
Sugars	27.76g	207%
Dietary Fiber	0.72g	5%
Protein	1.47g	5%
Vitamin C	3.3mg	10%
Iron	0.7mg	7%
Calcium	16mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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