One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.
Pavlova
with seasonal Fruit
– Gluten-Free & Dairy-Free –
An easy (yet delicious) dessert at any time of year.
For the meringue:
4 egg whites
1/2 tsp cream of tartar
1 pinch sea salt
200g icing sugar
2 tsp arrowroot powder
Pastry Cream Topping
Seasonal Fruit / Fresh herbs to decorate
For the Meringue:
- Preheat oven to 300°F. On a piece of parchment paper, trace a circle to the desired size.
- In the mixing bowl of your stand mixer, combine egg whites, cream of tartar, and salt. Beat with whisk at medium-low speed until frothy, about 1 minute.
- Slowly sprinkle in the icing sugar, one spoonful at a time and continue beating.
- Once all of the sugar has been added, switch to medium-high speed until stiff, glossy peaks form (about 6 minutes).
- Sprinkle the arrowroot onto the meringue and fold in using a spatula.
- Spoon meringue into the center of the drawn circle, and spread to fill the space. Create a small depression on the top, several inches wide in the center.
- Place in preheated oven, immediately reducing the temp to 250°F. Bake 70 minutes, or until meringue is slightly coloured and feels dry to the touch.
- Leave pavlova in the oven, but turn oven off. Allow to cool about 3 hours.
- To serve, peel pavlova off the parchment paper and place on a serving plate. Carefully spoon GF/DF pastry cream onto the top of the meringue and top with fruit and herbs.
- Serve immediately.
On completion of cooking school in 2018,
Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In the kitchen of her 18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet. Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »