Rose & rhubarb fool pavlova from A Whisper of Cardamom by Eleanor Ford
My love for pavlova knows no bounds. It’s the pudding my mind wanders to every time I plan dinner for friends. It must be something about the playfulness, the way you can be endlessly creative...
Ingredients
- 375 g (13 oz) caster sugar
- 6 large egg whites (240 g/8½ oz), at room temperature
- 75 ml (⅓ cup) Greek-style yoghurt
- 350 g (12 oz) rhubarb, roughly chopped
- 2 teaspoons white wine vinegar
- 2½ teaspoons cornflour
- ¾ teaspoon pink peppercorns, ground
- ½ teaspoon rose water
- ½–1 teaspoon rose water
- Pomegranate seeds, to serve
- 3 tablespoons caster sugar
- 225 ml (scant 1 cup) double (heavy) cream
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