Hibiscus pear and chocolate fondant

Yields1 Serving

CINNAMON Pavlova
 4 large egg whites, at room temperature
 220 g caster sugar, sifted
 1 pinch Pinch cream of tarter
 ¼ tsp Cornflour, sifted
 ¼ tsp White vinegar
 1 tbsp Cinamon
Hibiscus Poached Pears
 4 buerre bosc pears, washed, peeled, halved & cored
 1 l water
 3 star anise
 1 cinnamon stick
 5 cloves
 8 cardamom pods, cracked
 15 g hibiscus petals
 50 g caster sugar
 Squeeze lemon juice
To Serve
 150 ml thickened cream
 1 tbsp caster sugar
CHOCOLATE FONDANT
 120 g butter
 120 g dark chocolate
 2 eggs
 2 yolks
 60 ml castor sugar
 45 ml gluten free flour (or cake flour)

Pavolova
1

Pre-heat oven to 140°C (120°C fan-forced) and line a baking tray with baking paper. Trace an 18cm (7”) circle on baking paper, then flip the paper over to avoid marking pavlova.

2) Place egg whites and cream of tarter in a free-standing mixer and whisk on medium speed until frothy.

3) Slowly add caster sugar, teaspoon by teaspoon, while continuing to whisk (this process should take approximately 10-12 minutes).

4) Turn the mixer up to high speed and continue whisking until mixture transforms into a glossy thick meringue and stiff peaks form (approximately 2 minutes). If you rub a little meringue between your fingers it should feel completely smooth, with no grittiness of undissolved sugar.

5) Sprinkle sifted cornflour over meringue, then fold in along with vinegar and cinnamon

6) Spoon meringue onto the baking paper within the drawn 18cm (7”) circle, then use a palette knife to shape the sides of the pavlova and create a small nest in the middle.

7) Place the tray in the oven on the bottom shelf and turn the oven down to 130°C (110°C fan-forced). Bake for 90-100 minutes, then turn the oven off without opening the oven door and leave pavlova in the oven for 4-6 hours to allow the pavlova to cool down slowly and prevent collapse.

Hibiscus Poached Pears
2

1) Place water, spices and petals into a large pot and allow to simmer 5-10 minutes for flavours to infuse.

2) Add pears and simmer again for 10-15 minutes, turning intermittently. When poached well, the pears should maintain their shape, but be soft enough to be eaten with a spoon.

3) Allow pears to cool in the pot, turning intermittently to ensure an even colour develops.

4) When cooled, remove pears, strain liquid and return liquid to the pot, along with sugar and lemon juice to simmer for another 15-20 until reduced to a syrup.

5) Pears and syrup can be kept refrigerated for 1-2 days prior to serving.

To Serve
3

1) Gently whisk together cream and sugar to soft peaks, then spread over the pavlova.

2) Decorate with a few poached pears, drizzle with syrup

CHOCOLATE FONDANT
4

Preheat the oven to 220°C, prepare 4 molds by buttering them and dusting a little castor sugar in them; tip out any excess.

In a double boiler melt the butter and chocolate together.

In a separate bowl, beat the eggs, yolks and castor sugar until light and creamy in colour. Fold in the chocolate and sieve in the flour, gently folding in to prevent knocking the air out.

Divide between the 4 molds and place in the fridge for miminum 4 hours or overnight

Bake for 10 - 12 minutes (if cold) until the outer edges are set.

Carefully loosen the edges from the mold with a sharp knife. Place the serving plate upside down on the top of the mold and invert. Leave to stand for 30 seconds before removing the mold.

Ingredients

CINNAMON Pavlova
 4 large egg whites, at room temperature
 220 g caster sugar, sifted
 1 pinch Pinch cream of tarter
 ¼ tsp Cornflour, sifted
 ¼ tsp White vinegar
 1 tbsp Cinamon
Hibiscus Poached Pears
 4 buerre bosc pears, washed, peeled, halved & cored
 1 l water
 3 star anise
 1 cinnamon stick
 5 cloves
 8 cardamom pods, cracked
 15 g hibiscus petals
 50 g caster sugar
 Squeeze lemon juice
To Serve
 150 ml thickened cream
 1 tbsp caster sugar
CHOCOLATE FONDANT
 120 g butter
 120 g dark chocolate
 2 eggs
 2 yolks
 60 ml castor sugar
 45 ml gluten free flour (or cake flour)

Directions

Pavolova
1

Pre-heat oven to 140°C (120°C fan-forced) and line a baking tray with baking paper. Trace an 18cm (7”) circle on baking paper, then flip the paper over to avoid marking pavlova.

2) Place egg whites and cream of tarter in a free-standing mixer and whisk on medium speed until frothy.

3) Slowly add caster sugar, teaspoon by teaspoon, while continuing to whisk (this process should take approximately 10-12 minutes).

4) Turn the mixer up to high speed and continue whisking until mixture transforms into a glossy thick meringue and stiff peaks form (approximately 2 minutes). If you rub a little meringue between your fingers it should feel completely smooth, with no grittiness of undissolved sugar.

5) Sprinkle sifted cornflour over meringue, then fold in along with vinegar and cinnamon

6) Spoon meringue onto the baking paper within the drawn 18cm (7”) circle, then use a palette knife to shape the sides of the pavlova and create a small nest in the middle.

7) Place the tray in the oven on the bottom shelf and turn the oven down to 130°C (110°C fan-forced). Bake for 90-100 minutes, then turn the oven off without opening the oven door and leave pavlova in the oven for 4-6 hours to allow the pavlova to cool down slowly and prevent collapse.

Hibiscus Poached Pears
2

1) Place water, spices and petals into a large pot and allow to simmer 5-10 minutes for flavours to infuse.

2) Add pears and simmer again for 10-15 minutes, turning intermittently. When poached well, the pears should maintain their shape, but be soft enough to be eaten with a spoon.

3) Allow pears to cool in the pot, turning intermittently to ensure an even colour develops.

4) When cooled, remove pears, strain liquid and return liquid to the pot, along with sugar and lemon juice to simmer for another 15-20 until reduced to a syrup.

5) Pears and syrup can be kept refrigerated for 1-2 days prior to serving.

To Serve
3

1) Gently whisk together cream and sugar to soft peaks, then spread over the pavlova.

2) Decorate with a few poached pears, drizzle with syrup

CHOCOLATE FONDANT
4

Preheat the oven to 220°C, prepare 4 molds by buttering them and dusting a little castor sugar in them; tip out any excess.

In a double boiler melt the butter and chocolate together.

In a separate bowl, beat the eggs, yolks and castor sugar until light and creamy in colour. Fold in the chocolate and sieve in the flour, gently folding in to prevent knocking the air out.

Divide between the 4 molds and place in the fridge for miminum 4 hours or overnight

Bake for 10 - 12 minutes (if cold) until the outer edges are set.

Carefully loosen the edges from the mold with a sharp knife. Place the serving plate upside down on the top of the mold and invert. Leave to stand for 30 seconds before removing the mold.

Hibiscus pear and chocolate fondant
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