Jo Barrett & Matt Stone's Pavlova with Apricots, Chamomile and White Chocolate
Matt Stone and Jo Barrett, co-executive chefs of Oakridge Wines have partnered with Australian Eggs to share their cooking skills and give Aussie foodies a look into what an average mealtime looks like for two chefs living together during lockdown.
“Normally it’s Jo making the desserts around here, so I thought I’d join in on the action this time around and help whip up her delicious chewy pavlova with apricots and chamomile. I have watched her make it countless times but spending so much time together in lockdown, made us realise we can still teach each other a thing or two about cooking” says Matt.
- 6 egg whites
- 250g sugar
- 2tsp corn flour
- 1tsp vinegar
- 250g dried apricots
- 400ml water
- 100g honey
- 1 chamomile tea bag
- 300ml cream
- 1tbsn icing sugar
- Orange blossom water, optional
- 100g pistachio nuts, roasted and finely chopped.
- White chocolate
- Pre-heat your oven to 120 degrees.
- Line a baking tray with baking powder. Butter or lightly oil and dust with cornflour. Tip off any extra.
- Place the egg whites into very clean and dry electric mixing bowl.
- Whisk the egg whites to soft peaks. Next start adding the sugar a tablespoon at a time.
- Whisk until thick and silky. Try the mix and check between your thumb and forefinger that the sugar is dissolved. If it’s grainy, mix a little more.
- Add the cornflour and vinegar, whisk through.
- Use a large kitchen spoon to scoop roughly one eighth of the mixture, using the edge of the bowl to for a bit of shape.
- Use your finger to push the mixture onto the tray then use the back of the spoon to press a slight well into the side of the mixture.
- Make eight mini pavlovas.
- Place into the oven and cook for 45 minutes.
- Turn the tray if they are cooking unevenly.
- Once cooked, slightly open the oven door and leave to cool and set.
- Place the water and honey into a small pan and bring to the boil.
- Add the apricots and bring back to a boil.
- Turn off the heat and add the tea bag. Leave to completely cool.
- Cut the apricots into quarters and store in the liquid. Once the apricots are used, the syrup makes a great drink when mixed with some sparkling water and a slice of orange.
- Whisk the cream and icing sugar. Once it starts to thicken, add a few drops of orange blossom water to taste.
- Whisk to silky soft peaks.
- Place a small spoon of cream onto the base of each plate (this will stop the pav from moving around the plate).
- Place a spoon of cream into the indent made when placing the pan onto the tray.
- Add some apricots then sprinkle with the pistachio nuts and using a fine grater, grate the white chocolate to generously cover the dessert.
This recipe is part of a collection of delicious recipes we've curated with some of our favourite chefs to help you make a Meal to Remember with your family or friends at home. To see the whole collection click here.