Bill Granger’s Pistachio + Strawberry Pavlova!
We can't wait to see Bill Granger return to the Hawarden Estate grounds this September, when he will descend on the farm, along with a knock-out line-up of top chefs, for this year's Good Life Experience festival! With our pick your own fields creaking under the weight of thousands of beautifully ripe strawberries, today we bring you one of Bill's classics, and our favourite pavlova pudding.
- 3 large egg whites, the fresher the better
- 150g/5oz caster sugar,
- 1 tsp cornflour
- 1 tsp white vinegar
- 100g white chocolate, roughly chopped
- 75g pistachios, roughly chopped
- 300g strawberries, four kept whole, the rest sliced
- 1 tablespoon icing sugar
- 200ml double cream
- 100ml crème fraîche
Preheat the oven to 160C and line a baking sheet with parchment paper. Whisk the egg whites in a large bowl until soft, shiny peaks emerge. Slowly add the sugar in heaped tablespoons, whisking well after each addition. Then add the cornflour and vinegar..
Keep whisking until the egg whites are very stiff, shiny and will stand as peaks when the whisk is removed. Use a large spoon to gently fold in the white chocolate and most of the pistachio. Spoon six saucer-sized heaps on the the parchment paper and use the back of the spoon to form a dip in the centre of each.
Reduce the temperature to 140C and cook the meringue for 45 minutes before switching off the oven and opening the door. Now allow the meringue to cool completely in the oven.
Mash 4 strawberries and icing sugar with a fork until juicy and broken down. Whip the cream, folding in the crème fraîche and swirling through the crushed strawberries. Serve by piling the strawberry-cream mix on to the pavlovas and top with the sliced strawberries. Scatter the remaining chopped pistachios and enjoy.