- •Whisk the meringue long enough for the foam to become firm and glossy.
- •Do not let the ice-cream base boil.
- •Cool the ice-cream base as quickly as possible after heating.
- •Vodka helps keep the ice cream softer.
- •Serve on a cold plate so the ice cream does not melt too quickly.
Meringue
- ✦4 egg whites
- ✦230 g caster sugar
- ✦juice of 1 lemon
Strawberry ice cream
- ✦300 g milk
- ✦450 g whipping cream
- ✦190 g caster sugar
- ✦8 egg yolks
- ✦500 g hulled strawberries
- ✦juice of 1 lemon
- ✦30 g vodka
Vanilla sauce
- ✦500 g ice-cream base
- ✦1 vanilla pod
To serve
- ✦fresh strawberries
- ✦mint leaves
Pavlova is all about contrasts: crisp meringue, a soft, creamy centre, tart berries and a silky sauce. This Moon recipe brings together meringue, strawberry ice cream, vanilla sauce and fresh strawberries.
Moon’s menu also features Almost Pavlova – our take on the classic dessert, with ingredients and presentation that change with the season. The recipe below is an earlier Moon version of strawberry Pavlova that can also be made at home.
Meringue
Preheat the oven to 103–110°C and line a baking tray with baking paper.
Whisk the egg whites with the sugar for about 10 minutes, until the foam is firm and glossy. Add the lemon juice and fold it in carefully.
Spread the meringue mixture onto the baking paper and bake for 80–95 minutes. Once out of the oven, the meringue can be broken into pieces straight away or set aside until serving.
Strawberry ice cream
Start with the ice-cream base. Prepare a large bowl of ice and cold water so you can quickly cool the hot pot in it later.
Combine the milk, whipping cream, sugar and egg yolks in a heavy-bottomed pot. Heat over medium heat, stirring gently and continuously with a whisk.
When the mixture begins to thicken slightly at around 75°C, watch it closely. Continue heating until its consistency resembles runny sour cream. Do not let it boil.
Place the pot in the ice bath immediately and cool the mixture completely. Set aside 500 g of the ice-cream base for the vanilla sauce.
Purée the strawberries in a blender. Mix the purée with the remaining cold ice-cream base, then add the lemon juice and vodka. The vodka helps keep the ice cream softer and reduces the formation of large ice crystals.
Churn the ice cream in an ice-cream machine according to its instructions.
Vanilla sauce
Split the vanilla pod lengthwise and scrape out the seeds. Add both the seeds and the pod to the reserved ice-cream base.
Leave the sauce to infuse in the refrigerator for at least an hour. Remove the vanilla pod before serving.
To serve
Place the strawberry ice cream on a cold plate and pour the vanilla sauce around or over it. Add pieces of meringue and fresh strawberries, and garnish with mint leaves.
Moon’s strawberry Pavlova combines crisp meringue, ice cream made from fresh strawberries, vanilla sauce and summer berries. The recipe takes some time and attention, but most components can be prepared in advance. At serving, assemble them on the plate and add fresh strawberries and mint.
