Rosewater Pavlovas with Fresh Blueberries

May 3, 2014


Homemade Rosewater Pavlovas | Au Petit GoûtRosewater is a wonderful essence that I truly value and enjoy in some delicacies and desserts. Here are some ideas about its uses in baking.

Rosewater evokes romance, doesn’t it?

Delicate, aromatically captivating, it is not available everywhere, but you may find it in some   farmer’s markets, specialty stores and online.

Homemade Rosewater Pavlovas with blueberries | Au Petit GoûtHomemade Rosewater Pavlovas with blueberries | Au Petit GoûtHomemade Rosewater Pavlovas with blueberries | Au Petit Goût

I like to have rosewater in my pantry for special dessert recipes.

This is one of them.

Homemade Rosewater Pavlovas with blueberries | Au Petit GoûtHomemade Rosewater Pavlovas with blueberries | Au Petit GoûtHomemade Rosewater Pavlovas with blueberries | Au Petit GoûtHomemade Rosewater Pavlovas with blueberries | Au Petit Goût

The subtle texture of a Pavlova and the delicacy of the rosewater get my thoughts to introspect, and contemplate, as perhaps a treat one might have before a classical ballet, or the display of something harmoniously (and delicately) conceived.

I hear that Pavlovas are very popular in Australia and New Zealand, enjoyed during holidays and celebrations. Mixing egg whites, fine sugar, a touch of vinegar, scented with rosewater, all this gives us a delicacy to eat that we cannot avoid sharing right away with our young ones.

Wondering if perhaps some of you are currently planning a small gathering at home with friends and relatives, and want to present something light, subtle, sweet, and visually delicate?

I can’t think of a better choice than a rosewater homemade pavlova to represent you well among your invitees. They will surely ask you for the recipe right away.

Bake at a low oven, after 35 minutes, turn the oven off and allow the pavlovas to cool completely in the oven. This makes the difference in texture and consistency.

I hope you love it, as we all did at home!
Rosewater Pavlovas with Fresh Blueberries
Cook time: 
Total time: 
Serves: 16
 
Donna Hay has various pavlovas recipes. This is adapted from her.
  • 4 eggwhite
  • 1 cup sugar
  • 2 tablespoons cornstarch sifted
  • 2 teaspoons white vinegar
  • 1 teaspoon rosewater
  • 300g berries of your choice
  1. Preheat oven to (300°F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. Add the cornflour, vinegar and rosewater and whisk until just combined. Shape the mixture into rounds on baking trays lined with non-stick baking paper. Reduce oven to (248°F) and bake for 35 minutes. Turn the oven off and allow the pavlova rounds to cool completely in the oven. Serve with the pavlova rounds and any berries of your choice.

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