Dessert · Season 11

Szechuan Pavlova with Beetroot and Blackberry

Name: Szechuan Pavlova with Beetroot and Blackberry
Yield: 8
Ingredients: 100g egg whites; 200g caster sugar; 1 – 2 tsp Szechuan peppercorns, ground, to taste; 1 tsp cornflour; ½ tsp white vinegar; 250g caster sugar; 150g glucose syrup; 500g beetroots, juiced, pulp reserved; 500g fresh blackberries; 1 tbsp citric acid, or to taste; 150g reserved beetroot pulp; 200ml reserved sugar syrup; juice of 1 lemon; 1 tsp citric acid; 2 large beetroots, peeled and thinly sliced; 200ml reserved sugar syrup; 125g mascarpone cream; 300ml thickened cream; juice and zest of 1 lemon; 25g icing sugar

Larissa Takchi

Contestant · 23 Jul 2019

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Szechuan Pavlova

100gegg whites

200gcaster sugar

1 – 2 tspSzechuan peppercorns, ground, to taste

1 tspcornflour

½ tspwhite vinegar

Beetroot and Blackberry Sorbet

250gcaster sugar

150gglucose syrup

500gbeetroots, juiced, pulp reserved

500gfresh blackberries

1 tbspcitric acid, or to taste

Beetroot Syrup

150greserved beetroot pulp

200mlreserved sugar syrup

juice of 1 lemon

1 tspcitric acid

Beetroot Slices

2 largebeetroots, peeled and thinly sliced

200mlreserved sugar syrup

Lemon Cream

125gmascarpone cream

300mlthickened cream

juice and zest of 1 lemon

25gicing sugar

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

Egg WhitesCaster SugarSzechuan pepperWhite VinegarBlackberriesBeetrootMascarponeDessert

Recipe by Larissa Takchi, Season 11. Originally published by Network 10 on 23 Jul 2019.

Original on 10 Play ↗