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Pavlova Roulade with BBQ Pineapple and Molasses Lime Granita
Recipe by Scott Bagnell
Spark your taste palate with this delicious pavlova with a BBQ pineapple and molasses lime granita.
- Steps
- Ingredients
Ingredients
Molasses and Lime Granita
Pavlova Roulade
Hibiscus Cream
Peanut Praline
Sugar Syrup
To serve
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Steps
- Preheat oven to 200°C. Prepare coals for hibachi if using.
- For the Molasses and Lime Granita, combine the water, sugar and molasses in a medium-sized saucepan over medium-high heat, and bring to a boil. Boil for 3 minutes, then remove from the heat. Add remaining ingredients and allow to infuse for 20 minutes or until cold. Adjust with more lime if too sweet.
- Pour the mixture into a shallow baking tray and place in the freezer. Check every 30 minutes and use a fork to lightly scrape and break up ice crystals as they form to create a snow-like effect. Reserve in the freezer until ready to serve.
- For the Pavlova Roulade, grease and line the base of 37 x 25 cm shallow baking tray.
- Place egg whites into the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed for about 1 minute or until soft peaks. Add sugar a tablespoon at a time, making sure each addition is well incorporated before adding the next. Continue until all the sugar is added and the mixture is thick, glossy and all the sugar is dissolved.
- Reduce the mixer speed to low and add the vinegar and cornflour, mixing well to incorporate.
- Spoon the mixture into the prepared tray and spread out with an offset spatula. Place in the pre-heated oven and immediately lower the temperature to 160C.
- Bake for 25-30 minutes until the top of the meringue is pale but starting to brown in colour with a crunchy top and soft in the centre. Remove from the oven and set aside to cool completely. The meringue will slightly deflate when you remove it from the oven.
- For the Hibiscus Cream, place the cream, hibiscus and caster sugar into a small saucepan. Heat the cream until just below boiling point. Allow to steep with the hibiscus flowers, pressing on the flowers, until cream is a bright pink colour. Pass through a fine sieve, discard the hibiscus flowers and place the cream in the fridge to cool.
- Once the cream is chilled, whisk to soft peaks and set aside in the fridge until ready to use.
- For the Peanut Praline, place a small frypan over medium-high heat, add the peanuts and toast until browned. Sprinkle over a lined baking tray.
- Wipe out frypan and return to the heat. Add the sugar and allow to melt, swirling the pan occasionally to ensure even cooking. Once deep golden brown in colour, remove from the heat and pour over the peanuts.
- Allow to cool completely. Once cool, break into pieces and place in a food processer. Process to a coarse crumb. Set aside at room temperature, in an airtight container, until ready to use.
- For the Sugar Syrup, place sugar and water into a small saucepan and bring to a boil, stirring until sugar has dissolved. Remove from the heat.
- To assemble, peel pineapple and cut into 1cm slices.
- Char the pineapple on hibachi or in a smoking hot grill pan until well caramelised, brushing with sugar syrup several times. Cut into cubes, discarding the core. Set aside to cool.
- Line a large flat tray with greaseproof paper and sprinkle with peanut praline.
- Brush the top of the pavlova with sugar syrup then carefully invert onto the peanut praline. Remove the sheet of baking paper.
- Using a spatula, spread hibiscus cream over the surface of the pavlova. Using the baking paper to assist, roll into a long log, taking care to avoid large cracks.
- Once rolled up, trim each end to tidy it up and cut into approximately 5cm wide slices.
- To serve, place a slice of roulade into the centre of each serving plate. Scatter the pineapple cubes around the roulade, followed by some fresh mint, finger lime pulp, passionfruit and some more praline.
- Finish with a generous sprinkle of the Molasses and Lime Granita and serve immediately.
