Brockmans Gin is infused and distilled with a few of these things. Blackberries, blueberries, almonds for smoothness, orange and lemon peel, botanicals and spice. So, when Brockmans Gin reached out and asked if I could develop a recipe, using their Gin, I couldn't hold my excitement and created a few of my favourite things. This Summer Berry Pavlova drizzled with a version of that sauce. A Cherry and Brockmans Gin Sauce!
I also made a Triple Chocolate Tart, that reminds me of a Dark forest floor. It's topped with delicate chocolate peonies and all the seasonal berries I could get my hands on. I'll tell you about that soon, but, for now...
Pavlova!! For the days have been long and glorious. SUMMER seems like it's here to stay!
Summer Berry Pavlova and Brockmans Gin, Cherry Sauce
For the meringue
4 large egg whites
240g caster sugar
1 teaspoon Cider vinegar
For the Pavlova
400g fresh strawberries (halved and quartered), Cherries and blueberries
250g mascarpone, chilled
100g natural yoghurt
30g orange blossom honey
1 vanilla pod
For the Brockmans Gin and cherry sauce
250g pitted cherries
30g Brockmans Gin
100g cater sugar
60g filtered water
1 teaspoon lemon juice
Preheat the oven to 150 deg C / gas 2.
In a medium sized pan, place cherries, Brockmans Gin, water and sugar. Stir on medium heat until sugar has dissolved. Bring the mixture to a gentle simmer. Stirring occasionally until the sauce has reduced and thickened. Add the lemon juice and simmer for another two minutes. Cool and chill until needed.
Place the egg whites in a large bowl and whisk on medium speed until they start to form stiff peaks.
With the mixer still running, slowly add the sugar, a heaped spoon at a time. When all the sugar has been incorporated add the cider vinegar and turn the mixer up to high speed and whisk until the meringue is smooth and glossy.
Line a baking sheet with baking paper. Using a large metal spoon, place a blob of the meringue in the centre of your tray and spread until you form a circle of approximately 20cm. Add the rest of your meringue mixture and create a well in the middle. using a spatula, lift the meringue sides and create swirls on the surface. Place in the oven, lower the heat to 135 deg C and bake for 1 hour.
Turn the heat off, but leave the pavlova in the oven until it cools completely.
In a large bowl, whip the cream and honey until it forms soft peaks, add the yoghurt. Cut the vanilla pod lengthwise, scrape the seeds from the vanilla pod using the back of a knife. Add and fold into the cream mixture.
Spoon the cream into the meringue well. Place larger berries first, then fill the gaps with strawberry quarters, pitted cherries and blueberries. Drizzle with Brockmans Gin and Cherry sauce.