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.
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Hi everyone and welcome to my (steve james ltd personal chef) new blog. I look forward to providing you with lots of reviews of products from some of my new suppliers. There will also be recipes I post for you with new and exciting dishes and cocktails. Through here I can keep you up to date with all the latest events and evenings I will be doing. I will also be sharing with you all the latest dishes and menus. So keep checking back to keep up to date with all the latest news.
I offer a personal chef service providing holiday catering, cooking for dinner parties and canapés for parties plus many other events. If you would like me to review a product then drop me an email. I can also design you a bespoke meal if given notice so please do not hesitate to get in touch contact us.