Strawberry & Rose Rolled Pavlova

img

By Team Studio Kitchen

We love this elegant, subtle pavlova roll, topped with perfectly ripe strawberries in a light rose syrup, crunchy pistachio praline and crystallised rose petals.

You can prepare the crystallised rose petals well ahead of time; just store them in an airtight container until needed. We use them as a garnish on cakes, desserts and pastries including on our Raspberry, Rose & Lychee Choux Bun

This recipe involves a few steps, so it's wise to plan ahead. Both the crystallised rose petals and pistachio praline can be made days in advance and stored in airtight containers. The white chocolate & rose cream can be prepared a day ahead, but for the freshest taste and optimal results, the pavlova and strawberries should be prepared on the day of serving.

Photography: Patricia Niven

Time

2

hour

30

minutes

Degree of Difficulty

Medium

Save

0

Portions

8
servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.

WHITE CHOCOLATE & ROSE CREAM

375 ml cream, thickened
1 vanilla pod, seeds scraped
190g white chocolate buttons or coarse chopped
35 ml rose water

PISTACHIO PRALINE

125g caster sugar
100 ml water
1tsp glucose
80g pistachio, whole

STRAWBERRIES IN ROSE SYRUP

400g strawberries, washed & hulled
150 ml water
75g caster sugar
 squeeze, lemon juice
 splash, rose water

CRYSTALLISED ROSE PETALS

30 rose petals, edible unsprayed
1 egg white
50 ml rose water
1g gelatine leaf (equal to half a gold gelatine sheet)
0 q.s. as needed caster sugar

ROLLED PAVLOVA

4 egg white
 pinch salt
180g caster sugar
1 vanilla pod, seeds scraped
1tsp white vinegar
1tsp cornflour
 q.s. icing sugar
365g white chocolate, vanilla & rose cream
1

For the white chocolate & rose cream… start by pouring half of the cream into a saucepan and add the scraped vanilla seeds. Bring to a boil over a medium heat and remove from the heat. Put the white chocolate in a heatproof bowl and pour the hot cream mixture onto the chocolate, leave to sit for 20 seconds before stirring to emulsify the chocolate. Add the remaining cream and mix well. Store the cream in the fridge for a minimum of 2 hours. 

 

2

To whisk and add the rose flavour… whisk up the cream to thick ribbon using a machine or hand whisk and add the rose water. Be careful not to over whip this cream as it can separate quickly. Transfer the cream to a piping bag fitted with a large fluted nozzle. 

 

3

For the pistachio praline… place the sugar and water into a saucepan and heat stirring constantly to dissolve the sugar. Once boiling, add the glucose, and cook until it just starts to go a light amber colour. Remove from the heat and pour the caramel onto a baking tray lined with baking paper and quickly sprinkle over the nuts. Leave the praline to cool for an hour before blitzing into crumb using a robo coupe. You could smash the praline in a metal bowl with the ends of a rolling pin if you wish. Store the crumb in a sealed container in the pantry until needed. 

 

4

For the strawberries in rose syrup… boil the water and sugar together in a saucepan and stir to dissolve the sugar. Remove from the heat and add the rose and lemon and pour onto the strawberries in a bowl. Leave to macerate for an hour before serving.

 

5

For the crystallised rose petals… Soak the gelatine in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Heat the rosewater in the microwave and add the soaked half of gelatine to dissolve. Whisk the egg white by hand in a bowl and slowly incorporate the rose gelatine preparation. Whisk until the mixture froths and then brush this mixture delicately onto a rose petal ensuring it is fully covered but not drenched. Toss the petal in the sugar and shake to cover completely. Remove the petal and place onto a baking tray lined with baking paper. Repeat with the remaining petals and place the completed tray on a windowsill or a warm place for a couple of hours to crystallise. Store the dried petals in a covered dry container until needed.

 

6

To start the rolled pav… preheat your oven to 200°C and line a flat shallow lipped baking tray 30 cm X 20 cm with baking paper. Spray the paper liberally with canola spray and take a large tea towel and lay it onto a work surface.

 

7

Start the meringue… whisk the egg whites and salt to stiff in a stand mixer and gradually add in the sugar a tablespoon at a time, whisk until you have a thick and glossy meringue. Fold in the vinegar and the cornflour and transfer the mixture onto the prepared tray. Use a palette knife or spatula to spread the meringue evenly to the edges of the tray.

 

8

To bake… bake for 10 minutes until browned and remove from the oven. Allow it to cool in the tray for a minute or so. Lightly dust the icing sugar onto a tea towel and turn the meringue sheet out on top of it. Remove the paper and leave to cool for 10 minutes before spreading the whipped cream over the meringue evenly. Use the tea towel to roll the Pavlova into a roulade and wrap tightly. Store in the fridge inside the towel for 3 hours minimum before serving. 

 

9

To serve… cut the roulade into eight even slices and serve with the strawberries in syrup, the praline crumb and crystallised rose petals.

 

1
0 hours 0 minutes

For the white chocolate & rose cream… start by pouring half of the cream into a saucepan and add the scraped vanilla seeds. Bring to a boil over a medium heat and remove from the heat. Put the white chocolate in a heatproof bowl and pour the hot cream mixture onto the chocolate, leave to sit for 20 seconds before stirring to emulsify the chocolate. Add the remaining cream and mix well. Store the cream in the fridge for a minimum of 2 hours. 

2
0 hours 0 minutes

To whisk and add the rose flavour… whisk up the cream to thick ribbon using a machine or hand whisk and add the rose water. Be careful not to over whip this cream as it can separate quickly. Transfer the cream to a piping bag fitted with a large fluted nozzle. 

3
0 hours 0 minutes

For the pistachio praline… place the sugar and water into a saucepan and heat stirring constantly to dissolve the sugar. Once boiling, add the glucose, and cook until it just starts to go a light amber colour. Remove from the heat and pour the caramel onto a baking tray lined with baking paper and quickly sprinkle over the nuts. Leave the praline to cool for an hour before blitzing into crumb using a robo coupe. You could smash the praline in a metal bowl with the ends of a rolling pin if you wish. Store the crumb in a sealed container in the pantry until needed. 

4
0 hours 0 minutes

For the strawberries in rose syrup… boil the water and sugar together in a saucepan and stir to dissolve the sugar. Remove from the heat and add the rose and lemon and pour onto the strawberries in a bowl. Leave to macerate for an hour before serving.

5
0 hours 0 minutes

For the crystallised rose petals… Soak the gelatine in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Heat the rosewater in the microwave and add the soaked half of gelatine to dissolve. Whisk the egg white by hand in a bowl and slowly incorporate the rose gelatine preparation. Whisk until the mixture froths and then brush this mixture delicately onto a rose petal ensuring it is fully covered but not drenched. Toss the petal in the sugar and shake to cover completely. Remove the petal and place onto a baking tray lined with baking paper. Repeat with the remaining petals and place the completed tray on a windowsill or a warm place for a couple of hours to crystallise. Store the dried petals in a covered dry container until needed.

6
0 hours 0 minutes

To start the rolled pav… preheat your oven to 200°C and line a flat shallow lipped baking tray 30 cm X 20 cm with baking paper. Spray the paper liberally with canola spray and take a large tea towel and lay it onto a work surface.

7
0 hours 0 minutes

Start the meringue… whisk the egg whites and salt to stiff in a stand mixer and gradually add in the sugar a tablespoon at a time, whisk until you have a thick and glossy meringue. Fold in the vinegar and the cornflour and transfer the mixture onto the prepared tray. Use a palette knife or spatula to spread the meringue evenly to the edges of the tray.

8
0 hours 0 minutes

To bake… bake for 10 minutes until browned and remove from the oven. Allow it to cool in the tray for a minute or so. Lightly dust the icing sugar onto a tea towel and turn the meringue sheet out on top of it. Remove the paper and leave to cool for 10 minutes before spreading the whipped cream over the meringue evenly. Use the tea towel to roll the Pavlova into a roulade and wrap tightly. Store in the fridge inside the towel for 3 hours minimum before serving. 

9
0 hours 0 minutes

To serve… cut the roulade into eight even slices and serve with the strawberries in syrup, the praline crumb and crystallised rose petals.