Recipe: Hazelnut Pavlova with Spiced Roast Fruit and Chai Cream
Looking for a show-stopping dessert for winter? Try this seasonal pavlova from Belgravia restaurant Wild By Tart.
Keywords
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- magazine
- style
- food
- interiors
- drink
- london
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Cooking tools:
- Spice grinder
- Mortar and pestle
- Oven
- Stove
- Saucepan
- Baking dish
- Whisk
- Mixing bowl
- Spoon
- Baking sheet
- Parchment paper
- Spatula
- Chef's knife
- Paring knife
- Cutting board
- Serving platter
- Measuring spoon
Ingredients
- 1 vanilla bean
- 1 cinnamon stick
- 1 start anise
- 1 glass of white wine
- 1 tbsp brown sugar
- Juice of ½ lemon
- 6 egg whites
- 300g caster sugar
- 100g hazelnuts, toasted and chopped
- 600ml double cream
- 1 tbsp chai tea
- Pistachio, to garnish
- Plums, halved and de stoned
- Figs, halved
- Dried apricots, halved
- Blackberries
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