Recipes & Food Styling
Someone asked me: “Why would I go blueberry picking when I can buy them in the store?” Answer: At the story you can’t get blueberry leaves and stems to garnish your gorgeous Blueberry Pavlova!
Pavlova is such a charming, lovely vintage dessert! Like a Floating Island, it’s light and fluffy enough for blueberry season and wonderfully elegant!
The best part is that a pavlova is so easy to make- whip up some cream, meringue and some blueberry sauce.
Don’t forget to put a sprig of blueberry leaves on top!
½ cup sugar
1 pinch pink Himalayan sea salt
½ cup water
2 cups fresh blueberries
Juice of one fresh lemon
1 teaspoon of fresh lemon zest
In a saucepan on the stove top, combine the sugar and the salt. Over medium heat, gradually add the water, whisking continuously to combine the water with the sugar and the salt.
Add in the blueberries; followed by the lemon zest and the lemon juice.
Bring the mixture to a boil; reduce heat and continue to cook for 3 to 4 minutes, stirring continuously.
4 large egg whites
1/2 cup sugar
1/4 teaspoon cream of tartar
In a stand mixer or with a hand mixer, beat ingredients until thickened and peaks form.
Pre-heat oven to 250 degrees.
On a parchment paper-lined baking sheet, spread the meringue in a circle about the size of a round cake pan. Do this on two baking sheets. Bake both for about 50 minutes, until brown on top and firm.
2 cups heavy whipping cream
1/2 cup sugar
1/2 teaspoon fresh lemon juice
In a stand mixer or with a hand mixer, beat ingredients on high until thickened.
Place one of the round meringues on a cake plate. Spread berry sauce on top, near spread layer of cream on top. Starting with the other round meringue, repeat.