A great summer dessert
As a caterer Somerset, during the summer season pavlova is a great desert. This is a great summer dish with a refreshing tartness and just enough sweetness to balance the flavours. Home grown blackcurrants are used to create these mini pavlova’s. I used them fill the pavlova with a blackcurrant Chantilly cream using double cream, vanilla, a little icing sugar. I then macerated blackcurrants to ripple through the cream. Topping the pavlova with fresh blackcurrants and drizzling with a mint and blackcurrant sauce to finished the pavlova nicely. The meringue is also made with dehydrated blackcurrants. These were then powdered and added to the meringue mix to give it that purple hue. A great dessert for a warm summer evening.