Du Chevalet Ă  votre assiette

From Palette to Plate

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 dancer’s 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 Cantin’s Pavlova with Peach, Rhubarb, and Balsamic.  

Bon appĂ©tit! 

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

1. Preheat the oven to 200 °F (95 °C) and place a rack in the center. Line a baking sheet with parchment paper and trace a circle about 8-9 inches in diameter using a plate. Flip the paper.
2. In a bowl, mix the cornstarch with the white vinegar.
3. In another bowl, beat the egg whites with an electric mixer until foamy. Gradually add the sugar while continuing to beat until stiff peaks form. Fold in the cornstarch and vinegar mixture.
4. Spread the meringue inside the traced circle on the parchment paper using a spatula, forming a disk.
5. Bake in the oven for 2 hours. Turn off the oven and let the meringue cool with the door slightly open for about 1 hour. Remove from the oven and let cool completely at room temperature.
 
  

Peach and rhubarb coulis

1. In two separate small saucepans, place the chopped peaches in one and the chopped rhubarb in the other. Add water and sugar to each saucepan.
2. Bring to a boil, then simmer each coulis for about 15 minutes until the fruits are tender.
3. Use an immersion blender to puree each fruit mixture until smooth. Let cool at room temperature or in the refrigerator.
 
    

Assembly

1. On the cooled meringue disk, spread Greek yogurt generously with a spatula to cover the surface.
2. Using a spoon, drizzle peach and rhubarb coulis over the Greek yogurt.
3. Also add honey drizzles according to your taste over the dessert.
4. Finish by adding streaks of balsamic vinegar reduction for a flavorful touch.
 
    

Enjoy!

 

 

Follow Camille on Instagram for more beautiful food and recipe inspiration.

And now, discover or rediscover Rose Cantin and her collection:

 

 
Back to blog