Rolled Wattleseed Pavlova
By: Vic Cherikoff
Published: Tuesday, February 23, 2010 - 10:08pm

Ingredients




4 egg whites
1 teaspoon lemon juice
1 teaspoon corn flour
100 grams fine sugar
300 ml Wattleseed cream (see recipe)
1 cup toasted muesli
2 teaspoons Forest anise
4 teaspoons rosella confit
2 teaspoons lemon juice (or lemon aspen juice)
toasted macadamia nuts, coarsely chopped

Preparation

1 Whip the egg whites to soft peaks. While still beating, add the vinegar, corn flour and slowly follow with the sugar. Stop once the stiff peak stage is reached and take care not to over-whip. 2 Spread baking paper on an oven tray and lightly spray with oil. Spread out the pavlova mix to a thickness of 1.5cm and square off the edges. 3 Bake at 150°C until just beginning to brown. Allow to cool. 4 Meanwhile, blend or process the muesli and Forest anise to a medium fine crumb. 5 Sprinkle this topping over the pavlova and holding the baking paper by the edges flip the pavlova onto a clean tea towel and peel back the baking paper. 6 If the paper sticks place a hot wet cloth onto the paper for a few minutes and the paper will come away easily. 7 Spread the wattle cream and using the tea towel, roll up the pavlova lengthwise. 8 Trim the ends obliquely and serve 4 to 5cm thick slices with a teaspoon of rosella confit, soured with lemon, lime or lemon aspen juice. garnish with the toasted macadamia nuts for the textural crunch.

About


Wattleseed is well suited for a wide range of dishes, sauces and condiments. Either in dry form or as the liquid extract, Wattleseed can be used in sauces, rubs and marinades, crumbs, coatings and batters. It’s superb in baked foods such as breads, biscuits, muffins and cakes and also in desserts including custard and custard desserts, bread and butter puddings, crème patisserie and of course, the now famous, rolled Wattleseed pavlova. Wattleseed is terrific in pancakes, waffles, crumpets, scones, bagels or pretzels; also in dairy desserts with Wattleseed ice cream being a certain world flavour soon and even Wattleseed drinking yoghurt, flavoured milk and soy milk are worth trying. And last but not least is the use of Wattleseed in beverages. Try it as an espresso or simply boiled briefly and strained (unlike coffee, Wattleseed can handle boiling temperatures). I find it better with milk as it brings out some sweetness and rounds out the flavour. It’s good blended with coffee if you need the caffeine hit and there are companies already marketing Wattleseed chai. However, one of my favourite uses is to add Cherikoff Wattleseed extract to a mild flavoured beer (not too hopped).