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.
Disclaimer: With thanks to Forman & Field who sent me these ingredients in order that I could participate in the Jubilee Bake Off.