Saffron & cardamom pavlova
Regal and simple in appearance, this uniquely beautiful flavour combination from Shelina Permalloo will make guests feel like you have been labouring in the kitchen for hours. After Eid, everyone is exhausted and cheats in the kitchen are necessary! These take the classic flavours that are expected on an Eid table, but this time in the form of a dessert
- Prepare10 mins
- Total time10 mins
- 150ml whipping cream
- 1 pinch saffron
- 10 whole cardamom pods
- 2 tbsp icing sugar
- 1 Cooks' Ingredients Meringue Base
- 150g strawberries, hulled and halved, to decorate
- 1 tbsp toasted flaked almonds, to decorate
- 1 tsp Cooks' Ingredients Pretty Rose Petals
- Gold leaf, to decorate (optional)
Put 2 tbsp of the whipping cream into a microwavable bowl and warm in the microwave for two 10-second bursts. Place the saffron in the warm cream to steep for a few minutes, or until cooled completely.
Meanwhile, in a pestle and mortar, crush the cardamom pods and discard the outer green husks. You will be left with seeds from the insides. Crush until they resemble a powder
Pour the whipping cream into a large bowl, along with the cooled, saffron-steeped cream, icing sugar and cardamom powder. Whisk until you get beautiful soft, silky peaks of cream.
When ready to serve, slather the cream over the meringue, top with the strawberries, almonds, rose petals and add some gold leaf, if using. Serve immediately.
Typical values per serving when made using specific products in recipe