Recipes

Sweet Tea Pavlova with Peach Mousse, Lemon-Lavender Honey, and Macerated Peaches & Blueberries

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Photo by Callie Cranford

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yields

8-10 servings

    For the Pavlova
  • 2 teaspoons cornstarch
  • 1 teaspoon black tea powder (optional)
  • 4 egg whites
  • 1¼ cup granulated sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon Firefly sweet tea vodka
  • For the Mousse
  • 8 ounces cream cheese (1 package)
  • ¾ cup light brown cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon peach schnapps
  • 1/3 cup peach jam or preserves
  • Zest of half an orange
  • 8 ounces heavy cream
  • 1½ teaspoons powdered gelatin
  • 1-1½ tablespoons water
  • For the Lemon-Lavender Honey
  • 8 ounces local honey
  • 3 tablespoons dried lavender flowers
  • Zest of one lemon
  • For the Macerated Peaches and Blueberries
  • 3-4 peaches, peeled and cut into thick slices
  • 1 pint blueberries
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon peach schnapps
  • Zest of one lemon
steps

For the Pavlova

  1. In small bowl, mix cornstarch and black tea powder and set aside.
  2. Preheat oven to 275 degrees and line baking sheet with parchment paper. Draw an 8-10-inch circle on paper, depending on desired end thickness of pavlova.
  3. In electric mixer bowl with whisk attachment, beat whites till foamy and then gradually add sugar and salt. Continue beating whites until stiff peaks have formed and they are thick and shiny.
  4. Slowly beat in liquid ingredients until thoroughly incorporated then gently fold in cornstarch/black tea mixture.
  5. Spoon mixture into center of circle on parchment paper. Using a spatula and working from inside out, spread mixture to edge of circle. Make sure to leave slight depression in the center for the mousse and berries once baked.
  6. Bake for approximately 1 hour. The pavlova will be crisp and white but do not try to remove from paper immediately.
  7. When it has cooled, use flat spatula to gently remove to serving dish.

For the Mousse

  1. Allow cream cheese to come to room temperature then combine with sugar in an electric mixing bowl with paddle attachment. Mix thoroughly until sugar dissolves.
  2. Add vanilla extract, peach schnapps, orange zest, and peach jam. Make sure to scrape the bowl and mix again.
  3. Removed cream cheese mixture into separate large bowl and set aside.
  4. Put cold heavy cream in electric mixing bowl with whip attachment and turn on low speed.
  5. Melt gelatin in a pan with water over low burner. Let all gelatin dissolve to a clear liquid, but do not over heat because it will destroy stabilizing power of gelatin.
  6. When whipping heavy cream is at soft peaks, add melted gelatin.
  7. Turn mixer to high speed and to stiff peaks.
  8. Fold 1/3 whipped cream into cream cheese mixture then gently fold in remaining 2/3 cream. (Note: Do not fold it all at once because you will lose some of the air you just whipped into cream.)

For the Lemon-Lavender Honey

  1. Set up a double boiler.
  2. Tie lavender flowers and lemon zest into a square of cheesecloth and put into a bowl with honey over double boiler.
  3. On lowest heat setting allow mixture to steep for approximately thirty minutes.
  4. Remove sachet from bowl and put honey into jar. Allow to cool.

For Macerated Peaches and Blueberries

Combine all ingredients in bowl and toss together until thoroughly combined.

To Assemble

  1. Place pavlova on serving dish and spread mousse into center with a back and forth textured swoop motion.
  2. Pile mixed berries on top of mousse
  3. Finish by drizzling with infused honey.
  • from Pastry Chef Andrea Upchurch of HGMI Restaurants, Charleston, SC

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