Chocolate Ice Cream Pavlova
with cherry port wine sauce
|Difficulty:||You're a chef now|
|Preparation time:||30 minutes and up|
- Draw 6 circles with a diameter of 8 cm on a sheet of baking paper and put it upside down on a baking tray. Preheat the oven to 20°C. Melt the chocolate over a warm water bath.
- Beat the egg whites with the salt. Make sure that all your kitchen utensils are completely fat-free. Otherwise the egg whites do not get stiff. Add the sugar slowly, as well as the vanilla sugar, until everything is entirely resolved. This might take five minutes or longer.
- Fold in the starch and the cider vinegar.
- Carefully fold in the melted chocolate.
- Form little shells with the chocolate egg white mixture on the drawn circles.
- Put the baking tray in the lower third of the oven and reduce the temperature to 120°C.
- Bake the pavlova for sixty minutes.
- Leave the finished pavlova in the oven to cool down slowly.
- Whip the cream right before the pavlova needs to be filled.
The Chocolate Ice Cream
- Fill milk and cream into a pod and boil the mixture. Take the mixture from the stove and melt the chocolate in it.
- Beat the egg yolk with the sugar and the salt with a mixer until the sugar is completely resolved and the mixture is bright and creamy.
- Add the mixture to the chocolate milk and heat it up gently (do not boil). Stir thoroughly until the mixture gets chewy.
- As soon as the mixture has cooled down, put it into an ice cream machine together with the cacao nibs. If no ice cream machine is available, it is also possible to freeze the mixture in the fridge. To prevent ice crystals, stir the mixture every hour.
The cherry port wine sauce
- Put aside 200g of the cherries. Put the remaining cherries together with the raw sugar, the lemon juice and the port wine into a pot. Let the mixture simmer for 20 minutes.
- Use a blender to blend the soft cherries and pass them through a sieve.
- Fill the sauce into a pot and add the crushed cardamom pods, as well as the cinnamon stick.
- Let the cherry port wine sauce simmer for 30 to 40 minutes to reduce two thirds of the liquid. Stir repeatedly.
- Shortly before the end of the cooking time add the remaining 200g of cherries. Boil the sauce very shortly and let the cherries mellow.
- Put the pavlova on plates and right before serving it, fill them with whipped cream and chocolate ice cream. Spread the cherry port wine sauce over it and decorate with cacao nibs.
Thanks to Kirsten Rowlin for this amazing recipe! Visit her blog Kräuterwahnsinn for more inspiration.
For 6 Pavlova:
4 egg whites
1 pinch of salt
150 g sugar
16 g vanilla sugar
1 tsp. starch
2 tsp. cider vinegar
150 g Original Beans Cru Virunga 70%
200 g whipped cream to fill the pavlova
1 tbsp. Piura Porcelana 100% cacao nibs to decorate
Chocolate Ice Cream:
Cherry Port Wine Sauce:
1200g prepared sweet cherries (washed, stem and core removed)
40g brown raw sugar
juice from one lemon
200ml port wine
2 crushed cardamom pods
1 cinnamon stick