Caster Sugar
The fine crystal of Chelsea...
Details page sections
Desserts
Pavlova with Pomegranate Jelly
2 hours
45 mins
1 hours
10 mins
Moderate
10
Recipe by Jeff. Episode 3.
Keep my screen awake
- Ingredients
- Method
Ingredients
Pavlovas
- 12 large egg whites
- 3 cups Chelsea Caster Sugar
- 25g corn flour
- 3 tsp vinegar
- Pinch of salt
- ¼ tsp cream of tartar
Lemon Curd
- 100g butter
- 150g Chelsea White Sugar
- 4 egg yolks
- 3 lemons (zest & juice)
Pomegranate Jelly
- 500ml pomegranate juice
- Lemon zest
- Pomegranate molasses
- 100g Chelsea White Sugar
- 3 sachets vegetarian gelatin
Gin & Lemon Buttercream
- 500g butter
- 3 tbsp cream
- 4 cups Chelsea Icing Sugar
- 1 tbsp gin
- Lemon essence
Decoration
- Edible flowers
- Pistachio nuts
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
What did you think of this recipe?
Method
Preheat oven to 180°C (160°C fan bake).
Line 3 baking trays with parchment paper.
Pavlovas : Make the meringue by pouring the egg whites into the clean bowl of a free-standing mixer fitted with the whisk attachment. Add the salt and whisk on medium speed for about 2 minutes, or until white and frothy. Increase the speed and add Chelsea Caster Sugar, one tablespoon at a time, to make a stiff, glossy, peaked meringue. Spoon the meringue mixture to a large piping bag fitted with a plain nozzle and pipe the meringue into rectangles to fill template.
Reduce the oven temperature to 150°C (130°C fan) and bake for 1 hour, rotating the top and bottom baking trays halfway through cooking. Keep an eye on the meringues towards the end of cooking as they may catch and darken too much.
Turn off the oven and leave to cool in the oven, with the door open, for at least 45 minutes.
Lemon Curd : Put butter, Chelsea White Sugar, egg yolks, lemon zest and juice in a pot and heat slowly until thickened.
Once thickened, strain the mixture and cool.
Pomegranate Jelly : Put pomegranate juice, lemon zest, pomegranate molasses and Chelsea White Sugar together and heat slowly.
Mix in gelatin. Once mixed well, pour into 3 round silicone cake tins (same size as the ones you used for the pavs) to cool until set.
Gin & Lemon Buttercream : Put butter and cream and mix well. Add Chelsea Icing Sugar to this mixture. Once combined, mix in lemon essence and gin.
How to assemble: : Place a layer of the pomegranate jelly on top of pavlova and pipe on curd and buttercream. Repeat until you reach the top layer; for the top layer of pavlova, just place the jelly on top.
Garnish with little piped meringues, small fresh edible flowers, pomegranate and pistachio nuts.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
What did you think of this recipe?
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt