ZA'ATAR PAVLOVA WITH CHERRY MOLASSES ROASTED GRAPES, AND ORANGE BLOSSOM CREAM

A beautifully presented Za'atar pavlova with a crispy outer and soft centre finished with roasted grapes and cream by Rob Mcleary, head chef of the celebrated Modern Pantry in Clerkenwell, renowned for creating enticing fusion dishes that make the most of unusual exotic ingredients from around the globe.

SERVES:

6 - 8

COOKS IN:

2 Hours

DIFFICULTY:

Not too tricky

INGREDIENTS

Za'ater pavlova:

175g egg white

175g caster sugar

150g icing sugar

1½ tablespoon Za’ater

Cherry molasses roasted grapes:

400g red seedless grapes

1½ tablespoon Demerara sugar

3 tablespoon cherry molasses

2 tablespoon verjus

Orange blossom cream:

125g mascarpone

90g double cream

45g honey

½ orange, zest and juiced

¾ teaspoon Cointreau

½ teaspoon orange blossom water

METHOD

To make the meringue:

Whip the egg whites and caster sugar to firm peaks, fold in icing sugar and zaater transfer to piping bag and pipe into 10cm rounds on some greaseproof baking sheet. Bake at 100°C for 1 hour 45 minutes. Remove from the oven and leave to cool.

For the roasted grapes:

Mix all the ingredients together and transfer to a roasting tray, roast at 160°C for approx 15 minutes. The grapes should just be beginning to collapse on themselves.

To make the orange blossom cream:

Whisk the double cream to soft peaks and then fold in remaining ingredients.

Remove the Meringues from the baking sheet and slide onto serving plates. Top with the whipped orange blossom cream and finish by spooning over the roasted grapes.

Recipe by Rob Mcleary, Head Chef of the Modern Pantry in Clerkenwell.

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