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Fig, Raspberry and Pistachio Pavlova

Fig, Raspberry and Pistachio Pavlova

Make your pavlova as per this recipe here. When it's out of the oven and cooling, whip up the below for a showstopping summer pud:

 

  • Fig Leaves x 2
  • Fresh Figs (approx. 6)
  • Raspberries, 1 punnet
  • Double Cream, 600ml
  • Pistachios, handful

 

First, infuse the cream with a couple of fig leaves - remove their stalks - sometimes the sap can curdle your cream - and toast them in a cast iron skillet, or in the oven at a low temperature. They should shrink and dry out a little but don’t let them burn. At the same time, toast your pistachios until lightly roasted, not at all charred.

Add the toasted leaves to a pan of cream and heat very gently for 30 minutes, making sure the cream doesn’t boil. Remove the leaves and let the cream cool completely.

Whip to a very soft peak - I like to whisk by hand near the end or turn the electric whisk right down as you can overdo it quickly – you are looking for soft folds in the cream.
 
Load atop your pavlova base and then pile high with the sliced fruit and a handful of gently roasted pistachios. If you like a little extra sweetness, drizzle with honey.

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