Gooseberry syllabub pavlova

Recipe uploaded by

Ruth Watson

1 rating

Recipe by Ruth Watson

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Preheat the oven to 150C/gas 2/fan 130C. Line a heavy baking sheet with baking parchment and draw a 24cm/91⁄2in circle on it.
2. Put the egg whites into a very large, grease-free bowl. Mix the cornflour and sugar together, then tip half into the egg whites. Using electric beaters, whisk until thick and glossy, and stands up in firm peaks. Tip in the rest of the sugar, add the vinegar, and continue whisking until thoroughly incorporated.
3. Spread the meringue over the circle, leaving a 1cm/1⁄2in border. Using the back of a large spoon, make a shallow dip in the middle for the filling, then build up the sides as high as you can, using a palette knife to make swirly peaks on top.
4. Bake the meringue case on the middle shelf for 20 minutes. Reduce to 140C/gas 1/fan 120C and bake for 40 minutes (1 hour in a gas oven). Turn off the oven but leave the meringue inside for 1-3 hours, with the door closed.
5. Meanwhile, gently cook the gooseberries and 100g/4oz sugar, covered, over a low heat for 15 minutes, stirring once or twice. When they are soft, drain (discarding the juices) and leave to cool thoroughly.
6. To make the syllabub, whisk the brandy, lemon juice and 2 tbsp sugar in a large bowl for 1 minute. Pour in the elderflower cordial and cream and whisk until mixture forms soft peaks. Fold in the drained fruit .
7. Remove the parchment from the meringue, then put the case on a large flat plate or cake stand. Pile in the syllabub filling and serve immediately.

Getting ahead

Make the meringue case up to 24 hours ahead, wrap loosely in foil and keep cool. Cook the gooseberries up to 48 hours ahead and chill. The syllabub can be made up to 12 hours ahead and chilled.

Per serving

289 kcalories, protein 4g, carbohydrate 43g, fat 12 g, saturated fat 7g, fibre 2g, salt 0.16 g

'The pudding was a surprise - I don't like gooseberries as fruit, but this was very fragile, very good.'

Latest comments and suggestions

• janet

  01 January 2008

  janet rated and commented on this recipe

  

  I made this for a new years eve party and recieved lots of compliments,particularly about the use of gooseberrries! The tartness of the fruit complimented the sweetness of the meringue

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2286/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 4 large, free-range egg whites
• 1 rounded tsp cornflour
• 200g golden caster sugar
• 1 tsp vinegar (preferably fruit, or cider)

FOR THE FILLING

• 500g gooseberries , topped, tailed and rinsed
• 100g refined caster sugar , plus 2 tbsp
• 1 tbsp brandy
• juice of ½ lemon
• 3 tbsp elderflower cordial
• 142ml carton double cream

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Cook 1 hr min 1 hr 55 mins

Ingredients

• 4 large, free-range egg whites
• 1 rounded tsp cornflour
• 200g golden caster sugar
• 1 tsp vinegar (preferably fruit, or cider)

FOR THE FILLING

• 500g gooseberries , topped, tailed and rinsed
• 100g refined caster sugar , plus 2 tbsp
• 1 tbsp brandy
• juice of ½ lemon
• 3 tbsp elderflower cordial
• 142ml carton double cream

Per serving

289 kcalories, protein 4g, carbohydrate 43g, fat 12 g, saturated fat 7g, fibre 2g, salt 0.16 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk