Cherry noyaux pavlova
Cherry and almond are a classic pairing, and this cherry pavlova recipe is based on using all of the cherry to let a lesser known part of the fruit work its magic- the stone.
Break a cherry stone open and you will find a tiny almond sharped kernel, which when broken imparts an unmistakable almond aroma. When steeped in cream over night its flavours infuse and make a delightful accompaniment for the cherries in which they were removed from.
A lovely way to practice the art of using more and wasting less, this is a simple seasonal dessert to showcase the best of summer stone fruits, and can easily be swapped out for apricots, peaches and plums. All of the elements can be prepared the day before (and it will taste better if you can do this!) so it’s ideal when you are cooking for a crowd and are short of time on the day.
Ingredients
Meringue
5 medium egg whites - 250g caster sugar - 1 tsp cornflour - 1 tsp white wine vinegar - 1 tsp vanilla extract
Cherry compote
500g whole fresh cherries - 200g jam sugar - 75ml water- 1/2 juiced lemon -2tbsp cherry liqueur
Noyaux cream
500ml double cream - Stones of 500g cherries used for compote - 2 tbsp caster sugar
Garnish
150g fresh whole and halved cherries - Toasted chopped/ flaked almonds (optional) - Fresh mint, chopped
Method
Cherry compote and noyaux cream steep (ideally day before serving)
Stone the cherries and cut them in half (reserve the stones). Put them into a saucepan with 75ml water and bring to the boil. Once bubbling, turn down to a gentle heat and simmer for around 10 minutes until the fruit starts to soften. Stir occasionally to ensure the fruit isn’t catching.
Meanwhile using a pestle and mortar crush the cherry stones to release the noyaux and crush down to a small chopped nut consistency and
pour into a container with sealed lid along with the cream. Give the cream a good stir through and leave to infuse, ideally for upto 24 hours,
stirring occasionally.
When the cherries have cooked down, add the sugar, and on a low heat gently melt to dissolve.
When dissolved add the lemon juice and liqueur, and bring back to the boil and simmer for around ten minutes. You are looking for a syrupy
consistency with soft cherries and a deep purple colour. When the compote is ready, leave to cool and then store in the fridge until needed.
Meringue
Preheat your oven to 100c and line a baking sheet with parchment. (You can draw a template on the parchment using an 8inch cake tin if you wish depending on how neat you want your pavlova to be).
Make sure your bowl and beaters/ stand mixer are scrupulously clean before starting and your egg whites free of any shell or yolk.
Whisk the egg whites to stiff peaks and then gradually add your sugar a tbsp at a time to begin, taking the mix back to stiff peaks after each
addition of sugar. When the meringue starts to take on a thick, glossy appearance you can add the sugar in more generous additions.
Once all of the sugar has been incorporated, add the cornflour, white wine vinegar and vanilla extract and whisk briefly to combine.
Using a spatula, spread an even layer of meringue onto your parchment into the shape of a circle, ensuring there is a divot in the middle of
meringue for your cream and fruit filling.
Place into the oven immediately on the bottom shelf and bake for approximately one hour. Your meringue is ready when its shell is firm to the
touch and the bottom peels away easily from the parchment. Turn the oven off and leave the meringue to cool in the oven for a further hour. Ensure it is completely cool before assembling. (The meringue can also be made the day before and kept in an air tight container).
Assemble
1. Stone the remaining cherries, leaving some whole for garnish If you wish and others cut in half. Remove the compote from the fridge to temper as it will have firmed up a little over night.
2. Strain the cream over a sieve, use the back of a spoon to press through any remaining cream. Add the sugar and whip to soft peaks.3. Start with a layer of cream over the base of the meringue, followed with spoonfuls of compote drizzled over the cream. Any remaining compote can be served on the side. Top with fresh cherries and a sprinkling of toasted chopped almonds and fresh mint if using
