Taste of New Zealand

A classic recipe to pair with the perfect wine after a perfect boating day.

You don’t become boating’s most awarded brand without proving your mettle on the water, just as you don’t earn a Michelin star without knowing your way around the kitchen. For New Zealand’s Matt Lambert, head chef and owner of acclaimed restaurant The Musket Room, a perfect meal isn’t complete without a great dessert—nor without the right wine.

For the latter, Lambert suggests a glass of Nobilo Wines’ crisp, lightly fruity Marlborough Sauvignon Blanc. And for the former? You can’t beat the aesthetic appeal or creamy taste of a classic pavlova. “As every Kiwi knows, any holiday or family gathering must end in a ‘pav’!” Chef Lambert explains. Below, a recipe to wow the crowd at your next dinner party—or to finish off your next Sea Ray cruise with a flourish.

SOFT PAVLOVA MIX
1/2 cup water
2/3 cup corn syrup
4/5 cup sugar
1/2 cup egg whites
3 gelatin sheets
1 pinch salt

SWISS MERINGUE
4 large egg whites
1 cup sugar
1 tsp citric acid
1 pinch of salt

WHIPPED CREAM
2 cups heavy whipping cream

GARNISH
Berries
Passionfruit

DIRECTIONS

SOFT PAVLOVA MIX
Heat water, corn syrup, and sugar until dissolved (223-235°F). Use a thermometer to ensure the temperature is correct. Slowly pour into egg whites that have already been whipped until very foamy. Add salt, whipping until it has almost doubled in size. Set in fridge to cool for 45 minutes or overnight. Once cool, spoon into a blender and blend. Pour into a piping bag.

SWISS MERINGUE
Set up a bain-marie: simmering water in a smaller pot than the bowl you are using. Whisk all ingredients in this bowl over the steam until the sugar is completely dissolved. Remove from steaming pot and whisk until very stiff peaks form. (A stand mixer is best for this.) Spread a thick layer over 8 acetate sheets. Fold to make 8 cylinders, tape, and dehydrate in your oven overnight for about 8-10 hours at 140°F. Remove acetate within 3 minutes of removal from oven.

WHIPPED CREAM
Whip the heavy cream with a whisk or charge with one N2O charger in a canister.

To serve, pipe the soft pavlova mix into the Swiss meringue cylinders. Top with whipped cream. Garnish with berries and passionfruit seeds, if desired.

For more tips on plating and an accompanying recipe for passionfruit curd, visit the Entertaining section of nobilowines.com.

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