Regal Pear and Chocolate Pavlova Crown
MORE baking for the Forman & Field Jubilee Bake Off
I DID promise you a second Jubilee Bake Off recipe yesterday, but I was so busy that I didn’t have a chance to post it…….however, today is REGAL SATURDAY I have decided, and here for my second Forman & Field Jubilee Bake Off is another offering that uses some of the delicious Mulled Pears, that was part of then Mystery box of ingredients – as well as the 70% DARK CHOCOLATE ORIGINAL BEANS, which were two of the ingredients that I really wanted to try to develop a recipe with as part of the Jubilee Bake Off. You may remember my last entry was some little butterfly cakes – Royal Elderflower & Lemon Curd Butterfly Cakes……..well, they flew off the table (sorry!) in a trice, and have proved to be very popular already, which is great.
And although I was rather pleased with my little butterfly cakes, I am equally as pleased with today’s recipe too……Regal Pear and Chocolate Pavlova Crown. The crown is made up of some of the delectable mulled pears that were in my box, and is an easy recipe as the pears are pre-cooked and you can, if you wish, make use of a ready-made meringue pavlova base if time is short. I much prefer to use a home-made pavlova, but the one I used in these photos was really very good, and lovely and chewy inside. You could also make INDIVIDUAL pavlovas, with smaller meringue bases, which may not give the impression of a crown, but would be just as pretty and tasty.
This dessert was also a HUGE success with my team of
victims tasters, and we served some of the extra Chantilly cream on the side. The Forman and Field mulled pears are subtly flavoured and NOT too spiced, so the pear flavour is still evident and marries well with the chocolate, as well as the cream of course. I can see this dessert being the in pride of place on the Jubilee Street Party tables, and I think it fulfils the brief, which was to make something British, Pretty and Street Party in look, taste and theme! I was tempted, in my usual cavalier way, to add some little flags, but restrained myself…….however, I am sure they would look suitably patriotic if you wanted to add some…….
You may be wondering if you have not read my other post, what exactly is this Jubilee Bake Off? Well, this is the brief as posted by Forman & Field on their blog:
It’s the launch of our inaugural (diamond jubilees don’t come around every day after all) Forman’s Jubilee Bake Offnofollow. We picked 9 of our favourite blogging bakers and sent them a mystery box of the finest ingredients we could lay our hands on. Their task is to use them to create a fabulous, magical, celebratory and most importantly delicious cake or sweet treat in honour of Her Maj’s Jubilee. Bloggers will photograph their entries post recipes online. Then they will be thoroughly tested and judged by Chef here at Forman & Field.
The prize for the winning entry will be a pair of tickets to our incredible Olympic dining experiencenofollow, plus a guest post on the blog. The runner up will receive a Diamond Jubilee hampernofollow.
The ingredients that I used to make these Jubilee Cakes that came from the mystery box comprised:
ORIGINAL BEANS CRU VIRUNGA 70% DARK CHOCOLATE
So, that’s my last recipe for the Great Forman and Field Jubilee Bake Off…….although, I do have some ideas for the rest of the elderflower liqueur…….namely quaffing it down with some ice on a warm summer’s day! See you later with a Fish in Friday recipe, which is also late, but never mind, fish is good on any day of the week! I still have to share some photos of days out we have had recently too, and there are some Cornish recipes afoot, it’s all busy, busy, busy……..have a GREAT weekend, bye for now, Karen.
Regal Pear and Chocolate Pavlova Crown
|Serves||6 to 8|
|Prep time||45 minutes|
|Meal type||Dessert, Lunch|
|Misc||Gourmet, Pre-preparable, Serve Cold|
|Occasion||Birthday Party, Casual Party, Christmas, Formal Party, Thanksgiving|
|By author||Karen S Burns-Booth|
- ready-made meringue pavlova base (or home-made meringues or meringue pavlova base)
- 100g melted chocolate, minimum 75% cocoa solids (I used ORIGINAL BEANS CRU VIRUNGA 70% DARK CHOCOLATE from Forman & Field)
- 200g thick cream
- 100g icing sugar
- 1 vanilla pod (split in half and seeds scraped out)
- 4 to 6 mulled pears (I used Forman and Field's own MULLED PEARS)
- edible gold glitter
I used a ready-made pavlova base when I made this one as shown in the photos, but, home-made pavlova bases would be just as good if not better! An easy recipe that makes use of excellent pre-prepared ingredients, making it easy to prepare and yet HIGHLY suitable for regal events and street parties.
|Step 1||Gently melt the chocolate in a bain marie, or in a container over boiling water, making sure the chocolate container is not in direct contact with the water. Allow the chocolate to cool slightly.|
|Step 2||Pour the melted chocolate over the base of the pavlova. Sit the mulled pears over the top of the melted chocolate on the pavlova base, pushing them in firmly - depending on the size of the pears and the pavlova base, you should be able to use 4 to 6 pears.|
|Step 3||Add the sifted icing sugar, with the seeds of a vanilla pod to the thickened cream and whisk on a high speed until the sugar and vanilla has been incorporated. Chill for 30 minutes before using.|
|Step 4||When you are ready to serve the dessert, take the chilled cream out of the fridge and spoon, pour or drizzle it all over the base of the pavlova as well as over the pears. Any cream left over, serve on the side with the pavlova.|
|Step 5||Sprinkle edible gold glitter or powder over the whole dessert and serve straight away.....makes a regal dessert for the Queen's Diamond Jubilee street party, as well as for any special celebrations such as weddings, engagements and christenings.|
Disclaimer: With thanks to Forman & Field who sent me these ingredients in order that I could participate in the Jubilee Bake Off.
Homemade by Fleur says
Wow! What an amazing looking dessert. That is so impressive! I bet it tastes amazing too.
Thanks Fleur! This went down a treat and I have enough pears left to make one for the Jubilee weekend too.
Anita Menon says
Absolutely fascinating dessert. Seems like a one I would love to make for special occasion and special people. Just gorgeous
Thanks Anita, it was a wonderful combination of flavours too….
I adore mulled pears. This is an excellent way to prepare them and such fun for the jubilee! We’re planning an afternoon tea party on the lawn. Lots of cake and champagne!!
That will be JUST amazing Dom! A tea party with cake and champagne is my kind of event……:-)
Oh my that looks amazing! I love pears!!! Especially pear wine! 🙂
Thanks! These pears by Forman and Field are top class too….
Clever idea for creating the crown Karen.
Thanks Janice…..it just came to me in a flash of cream and meringue!
Wow brilliant idea to make these with your ingredients. Very creative and most definitely fit for the Jubilee. I can’t decide between these and the butterfly cakes – I love them both equally 🙂 My street is having a street party but I haven’t decided what to make yet – still shortlisting!
Thanks Ros – they are very different recipes I think, one is homely and cakey, and the other one is elegant and regal!! We are having a Jubilee Tea Party-cum-BBQ here!
Becs @ Lay the table says
That is such a beautiful looking dessert. One might say “fit for a queen”?! Meringue is one of those things I just HAVE NOT conquered yet. I am determined to do it though!
Thanks Becs! Meringues are really very easy, my recipe, which I will post soon, is one where you leave them in an oven that has been turned off over night, so they are crisp on the outside and yet all squidgy and gooey inside!
That look absolutely fantastic Karen – a real dinner party centre piece and dessert rolled into one. The cakes sound delicious too. No wonder they disappeared so quickly. And what a fabulous box of goodies you received too.
Thanks Choclette, I had to REALLY get my thinking cap on for the Pears mind you! But was very pleased with the results……:-) Karen
Javelin Warrior says
Wow, this is so unique and it really does resemble a crown! I’m not sure how I would begin to eat this (and I’m a bit intimidated just looking at it) but I love the creativity in the design and final result…
IT WAS a trifle tricky to eat! We had to cut into wedges, with a pear on each wedge! BUT, it was LOVELY!
Janet Rudolph @ DyingforChocolate says
OMG.. this is absolutely amazing.. I also wondered how to eat it, but I’m sure I would have figured a way.. just looking at it though is terrific! Love, love it!
Thanks Janet! Just cut into wedges, as we did, and make sure you all have a pear! 🙂
Fiona Matters says
Wow. Stumbled across this one when searching for some more chocolate recipes and it is wonderful! I love making meringue, chocolate is great and mulled pears are fabby too. My mum would particularly adore this. It’s so unusual and stunning. More of a summer dish than a winter one I’ll have to remember it for later in the year! Shared on twitter.