Vanilla Basil Strawberry Pavlova
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| Ingredients | Quantities |
|---|---|
| Pavlova | |
| Egg whites | 2 each |
| Sugar | 1/3 cup |
| Cornstarch | 1/2 tsp |
| Club House Cream Of Tartar | 1/4 tsp |
| Club House Vanilla Extract, Pure | 1/8 tsp |
| Vanilla Basil Strawberry Topping | |
| Fresh strawberries, quartered | 2 cups |
| Lemon zest | 1 tsp |
| Lemon juice | 1 tsp |
| Fresh basil, chopped | 2 tbsp |
| Sugar | 2 tbsp |
| Club House Vanilla Extract, Pure | 1/8 tsp |
| Candied ginger, sliced thin | 1 tbsp |
| Whipped Cream | |
| Whipping cream | 1 cup |
| Sugar | 1/4 cup |
Instructions
This recipe was created for Club House for Chefs by: Dale Mackay, Chef Owner of Grassroots Restaurant Group in Saskatoon.
For the Pavlova: Place all the ingredients into a stand mixer with a whisk attachment on high. Whip for 10-12 minutes until it has very stiff peaks and is shiny. Put the mix into a piping bag with a medium-size round tip. Line a sheet tray with parchment paper and pipe toonie-size tear drop shapes. Place tray in a pre-heated convection oven at 220°F for 30-40 mins. Cool on tray and reserve for use.
For the Vanilla Basil Strawberry Topping: Place ingredients into a bowl, except the candied ginger. Toss the mixture well and let marinate for an hour.
For the Whipping Cream: Mix together ingredients in a stand mixer until fluffy.
For Serving: Place a few small spoons of whipped cream on the plate. Add the pavlovas and top with vanilla, basil and strawberries. Garnish with candied ginger and serve.
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