Jamie Oliver's Christmas Cookbook
By Jamie Oliver
Pavlova
Ruby poached pears, chocolate, mulled wine jelly & cream
3 hrs plus cooling & setting
Not Too Tricky
serves 10
About the recipe
A good pavlova like this is really easy for a dinner party, as you can make all the elements ahead and simply assemble it at the last minute, ready to wow your guests. Feel free to vary the toppings, but this is my favourite festive combo.
Recipe From
Ingredients
MERINGUE
4 large free-range egg whites
200g golden caster sugar
PEARS & JELLY
1 bottle of fruity red wine
½ teaspoon ground allspice
100g runny honey
1 clementine
6 small just-ripe pears
6 sheets of gelatine
CREAM
200ml double cream
1 teaspoon vanilla bean paste
1 tablespoon golden caster sugar
100g Greek yoghurt
TOPPING
2 tablespoons blanched hazelnuts or pecan nuts
50g quality dark chocolate (70%)
1 clementine
Method
Find the recipe!
For the full recipe, head to page 222 of Jamie Oliver's Christmas Cookbook.
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