From The Kitchen

Strawberry and Corn Pavlova with Lemon Sorbet

Pastry Chef Laurence Faber is celebrating the season with this beautiful and delicious dessert. Garnished with edible flowers foraged on the Farm, this dish showcases the bright and inviting colors and flavors of Spring.

1 cup Egg Whites
2 cups Sugar
Pinch of Salt
Place egg whites in a KitchenAid Mixer and add the pinch of salt. Mix with a whip attachment on medium speed until the egg whites are foamy. Slowly add the sugar one teaspoon at a time. When all the sugar is added switch the speed to medium-high and mix for 8 minutes. Pipe the pavlovas onto a silicone lined, half sheet pan and bake at 215 degrees for 1 hour. Then, turn the oven off and leave in the oven for one more hour. After the hour, remove from the oven and bring to room temperature.

Corn Crumble
2 sticks of Butter
1 ½ cup sugar
1 egg
1 ⅓ cup flour
¼ cup cornmeal
⅓ cup freeze dried corn, turned into a powder
¾ t baking powder
¼ t baking soda
1 ½ t kosher salt
Cream the butter and sugar in a KitchenAid mixing bowl with a paddle attachment for 2-3 minutes. Add the egg and then beat for 3 more minutes. Reduce the speed to low and add the rest of the ingredients, then roll out onto parchment and bake at 350 degrees for 10-15 minutes, until golden brown. Break the cookie pieces into small chunks.

Lemon Sorbet
1 ¾ cups water
2 cups sugar
1 ½ cup lemon juice
Melt the sugar into the water using a saucepan and then cool. Once cool, add the lemon juice and churn in an ice cream machine according to the manufacturer’s instructions.

To plate:
Place a pavlova in a bowl and gently press down on the top to break it. Place a scoop of the lemon sorbet on top of the pavlova. Sprinkle freeze-dried strawberries and the corn crumble around the pavlova and serve.

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