This Sense of Place pavlova wreath is an impressive sweet ending to your festive lunch
Sense of Place’s 2020 Anna Christina Cap Classique, made entirely from Chardonnay, is enticingly elegant, with a delicate mousse which delivers a satisfying, mouth-filling explosion of bubbles with every sip. Just 3 000 bottles were made, so a special indeed. It was the inspiration behind this pavlova wreath, created by celebrated foodie Ilse van der Merwe aka The Food Fox, who tells us she drives past the Anna Christina vineyards almost every day on her way to town. “The wines are absolutely representative of the best of the area – top quality, balanced and outstanding.”
The property from which the fruit for the Anna Christina bubbly is sourced also farms berries, which makes the use of berries in this festive season pavlova recipe most appropriate. Serve it along with a glass of Anna Christina MCC. This serves six to eight (it’s heavenly … we’re leaning strongly towards the six portions).
You’ll need: 5 XL egg whites, a pinch of salt, 300 g caster sugar, 10 ml lemon juice, 15 ml corn flour, 5 ml vanilla extract, 3 tablespoons icing sugar, for dusting (optional), 250 ml fresh cream, whipped to medium-stiff peaks, a selection of fresh seasonal berries (two to three cups), a few tablespoons of passion fruit pulp (fresh or canned)
To make: Preheat oven to 150°C (regular convection) with a rack on the middle shelf. Using an electric whisk or stand mixer with a balloon whisk, whisk the egg whites in a big, clean bowl until soft peaks form. Gradually add the castor sugar to egg whites while whisking, a tablespoon at a time, until fully incorporated and the mixture is stiff and glossy. Add the lemon juice, and corn flour.
Draw a circle on the back of a piece of baking paper – about 23cm in diameter. Draw another circle in the middle, about 10 cm in diameter. Turn the paper over and stick it to a baking sheet using small amounts of pavlova mixture, then use two large spoons to spoon the mixture into a wreath shape on the paper. Transfer it to the oven, immediately turning down the heat to 110°C, then bake for 1 hour and 15 minutes. Turn off the oven and leave the pavlova to cool completely, without opening the door (about 2 hours).
Remove pavlova from the oven and keep in an airtight container until ready to use (keep it on the baking paper as long as you can). When ready to serve, carefully remove the baking paper from the bottom of the pavlova and carefully put it on a serving dish – if it cracks here and there, don’t worry, you can patch it with the whipped cream.
Dust lightly with icing sugar (optional), then top with whipped cream, fresh berries and a few drizzles of passion fruit pulp. Serve at once.
Note: The pavlova can be made a day ahead (undecorated), if kept in an airtight container. Once decorated, it must be served immediately.
Sense of Place wines are available at selected leading wine specialists as well as online from stellenbosch-hills.co.za
Christmas Treats is exactly that, a book crammed with page after page of the sweetest spoils imaginable. From the really easy – Christmas truffles and shortbread stars, to ones that require a little more time and skill – soft nougat, a fir tree, a triple chocolate log … but each of the 55 more delicious than the other. A few drinks, too … a Christmas punch. Wellbeck, R225
We’re rather hoping someone sends us one of these … a Boschendal bespoke hamper, which they’ve launched just in time for the season. There are few options … the extravagant Live Our Farm (and if Christmas isn’t the time to be OTT …), as well as a Tea Time Treats, a Biltong Box and a whole heap more. They deliver … so lovely for family and friends who you can’t be with this season. Pop over to boschendal.com to order.
