Sense of Place is the go-to wine this festive season.
Sense of Place by Stellenbosch Hills comprises three wines: an exceptional red, white and bubbly. To promote their excellence, the winery recruited celebrated foodie Ilse van der Merwe aka The Food Fox to devise a special festive season recipe.
“This year, for the first time, we’ll all hopefully be able to take a break without fear of last-minute cancellation,” says Ilse. “Goodness knows, we can do with a little time with those close to us; to enjoy time around a table; and, to treat each other. This is the rare quality we all pursue, like these wines – a sense of place.”
It is the Cap Classique that inspired The Food Fox recipe of a pavlova wreath for Stellenbosch Hills.
“To me, pavlova is one of the best summer desserts. It’s light, always popular and can be decorated to be the showpiece of your table. The dry Anna Christina Cap Classique is an ideal partner for fresh seasonal berries like strawberries and cherries. It brings balance with the fruit and the sweetness of the meringue.”
Sense of Place Pavlova wreath with summer berries
There are few better desserts to serve on a hot summer’s day than a beautiful pavlova topped with tufts of whipped cream and seasonal fruit. It is light, textural, sweet and tart, and makes the most beautiful centrepiece for your festive table.
Serves 6-8
Image supplied by Random Hat Communications
INGREDIENTS
- 5 XL egg whites
- a pinch of salt
- 300 g caster sugar
- 10 ml lemon juice
- 15 ml corn flour
- 5 ml vanilla extract
- 3 tablespoons icing sugar, for dusting (optional)
- 250 ml fresh cream, whipped to medium stiff peaks
- a selection of fresh seasonal berries (2-3 cups)
- a few tablespoons passion fruit pulp (fresh or canned)
METHOD
Pre-heat oven to 150°C (regular convection) with rack on the middle shelf. Using an electric whisk or stand mixer with balloon whisk, whisk the egg whites in a big, clean bowl until soft peaks form. Gradually add the castor sugar to egg whites while whisking, a tablespoon at a time, until fully incorporated and the mixture is stiff and glossy. Add the lemon juice, corn flour.
Draw a circle on the back of a piece of baking paper – about 23cm in diameter. Draw another circle in the middle, about 10 cm in diameter. Turn the paper over and stick it to a baking sheet using small amounts of pavlova mixture, then use two large spoons to spoon the mixture into a wreath shape on the paper. Transfer it to the oven, immediately turning down the heat to 110°C, then bake for 1 hour 15 minutes. Turn off the oven and leave the pavlova to cool completely, without opening the door (about 2 hours).
Remove pavlova from the oven and keep in an airtight container until ready to use (keep it on the baking paper as long as you can). When ready to serve, carefully remove the baking paper from bottom of pavlova and carefully put it on a serving dish – if it cracks here and there, don’t worry, you can patch it with the whipped cream.
Dust lightly with icing sugar (optional), then top with whipped cream, fresh berries and a few drizzles of passion fruit pulp. Serve at once.
Note: The pavlova can be made a day ahead (undecorated), if kept in an airtight container. Once decorated, it must be served immediately.
Sense of Place Pavlova wreath with summer berries
Ingredients
- 5 XL egg whites
- a pinch of salt
- 300 g caster sugar
- 10 ml lemon juice
- 15 ml corn flour
- 5 ml vanilla extract
- 3 tablespoons icing sugar, for dusting (optional)
- 250 ml fresh cream, whipped to medium stiff peaks
- a selection of fresh seasonal berries (2-3 cups)
- a few tablespoons passion fruit pulp (fresh or canned)
Instructions
Pre-heat oven to 150°C (regular convection) with rack on the middle shelf. Using an electric whisk or stand mixer with balloon whisk, whisk the egg whites in a big, clean bowl until soft peaks form. Gradually add the castor sugar to egg whites while whisking, a tablespoon at a time, until fully incorporated and the mixture is stiff and glossy. Add the lemon juice, corn flour.
Draw a circle on the back of a piece of baking paper - about 23cm in diameter. Draw another circle in the middle, about 10 cm in diameter. Turn the paper over and stick it to a baking sheet using small amounts of pavlova mixture, then use two large spoons to spoon the mixture into a wreath shape on the paper. Transfer it to the oven, immediately turning down the heat to 110°C, then bake for 1 hour 15 minutes. Turn off the oven and leave the pavlova to cool completely, without opening the door (about 2 hours).
Remove pavlova from the oven and keep in an airtight container until ready to use (keep it on the baking paper as long as you can). When ready to serve, carefully remove the baking paper from bottom of pavlova and carefully put it on a serving dish - if it cracks here and there, don’t worry, you can patch it with the whipped cream.
Dust lightly with icing sugar (optional), then top with whipped cream, fresh berries and a few drizzles of passion fruit pulp. Serve at once.
ALSO SEE: Sumac strawberry pavlovas
Issued by Random Hat Communications on behalf of Stellenbosch Hills
Feature image supplied by Random Hat Communications
