For my second recipe in the 'From Palette to Plate' series, I drew inspiration from the works of artist Rose Cantin.
The purity of the white backgrounds and the freshness of the colours she uses in her creations inspired me to create a summer pavlova! The origins of the pavlova inspire me too. Pavlova is one of the most poetic desserts, both for its origins and for its aesthetics and taste. This pastry combines meringue, whipped cream, and fresh fruits.
According to biographer Keith Mooney, the story of the pavlova began in 1926, and its creation is attributed to a young pastry chef from Wellington, New Zealand (whose name is never mentioned... poor him!), madly in love with the Russian prima ballerina Anna Pavlova, who had just toured New Zealand and Australia. It was said that she was like an angel, seeming to fly rather than dance. He is said to have created the first pavlova using a meringue as light as the dancerâs tutu.
With peaches, rhubarb, and so many little fruits abundant at the grocery store, I found this sweet-tart combination atop a bed of Greek yogurt to be the perfect representation of a Rose Cantin artwork on your plate. Add a drizzle of balsamic vinegar at the end to create a distinct flavour that enhances the dish.
Without further ado, I present to you: Rose Cantinâs Pavlova with Peach, Rhubarb, and Balsamic.
Bon appétit!
Camille Blais
Pavlova with Peach, Rhubarb, and Balsamic
Ingredients
Meringue
- 4 egg whites (120 ml)
- 1 tsp white vinegar
- 2 tsp cornstarch
- 3/4 cup sugar
Peach Coulis
- 3 ripe peaches, chopped
- 1/4 cup water
- 1 tbsp sugar
Rhubarb Coulis
- 3 stalks rhubarb, peeled and chopped
- 1/4 cup water
- 1 tbsp sugar
For Assembly
- Greek yogurt, about 1 cup
- Honey
- Balsamic vinegar reduction
Method
Meringue
Peach and rhubarb coulis
Assembly
Enjoy!
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And now, discover or rediscover Rose Cantin and her collection: