Pavlova with Lemon Basil Sorbet is a modern twist on the classic Australian dessert traditionally known for its crisp meringue outside and soft, light inside, topped with whipped cream and fresh fruit. This version introduces a vibrant, refreshing element with lemon basil sorbet, accompanied by a berry coulis, fresh berries, and edible flowers, presenting a balance of sweet, tart, and herbal flavours in an elegant, contemporary fashion.
Pavlova with Lemon Basil Sorbet
Preparation Time and Servings:
Prep Time: 45 minutes + 2 hours freezing time for the sorbet
Servings: 4
Ingredients List:
For the Lemon Basil Sorbet:
250ml (1 cup) water
200g (1 cup) caster sugar
250ml (1 cup) lemon juice (approx. 4-5 lemons)
1 tablespoon lemon zest
1/4 cup fresh basil leaves, finely chopped
For the Meringue:
4 egg whites, at room temperature
220g (1 cup) caster sugar
For the Berry Coulis:
200g (1 1/2 cups) mixed berries (such as raspberries, blueberries, and strawberries), fresh or frozen
50g (1/4 cup) caster sugar
1 tablespoon lemon juice
To Serve:
Mixed fresh berries
Edible flowers
Fresh mint leaves
Equipment Needed:
Ice cream maker
Baking sheet
Parchment paper
Saucepan
Blender or food processor
Electric mixer
Step-by-Step Instructions:
Lemon Basil Sorbet:
In a saucepan over medium heat, dissolve the sugar in water until clear. Remove from heat, add lemon juice, zest, and basil. Chill in the refrigerator for at least 1 hour.
Churn in an ice cream maker according to the manufacturer's instructions. Freeze until firm, about 2 hours.
Meringue Shards:
Preheat oven to 100°C (215°F). Line a baking sheet with parchment paper.
Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form and you cannot feel grains of sugar when meringue mix is rubbed between fingers.
Form the meringue mixture into the desired shape on the prepared sheet. Bake for 1 hour. Turn off the oven and allow the meringue to cool completely with the door slightly open.
Berry Coulis:
Combine berries, sugar, and lemon juice in a saucepan over low heat. Cook until berries soften and the mixture thickens. Blend until smooth and strain.
To Serve:
Arrange meringue, a scoop of lemon basil sorbet, and fresh berries on each plate. Drizzle with berry coulis and garnish with edible flowers and mint leaves.
Suggested Side Dishes:
A glass of sparkling Moscato
Light, airy chiffon cake
Common Mistakes/Points of Care:
Ensure the meringue is baked at a low temperature to avoid browning.
Chill the sorbet mixture thoroughly before churning to ensure a smooth texture.
Use fresh, quality ingredients for the best flavour and presentation.
Nutritional Values:
This dessert provides a light, refreshing finish to any meal, with the primary calories coming from the sugar in the sorbet and meringue. The fresh berries offer antioxidants and vitamins, making it a delightfully indulgent yet not overly heavy option.
Enjoy crafting this elegant, contemporary dessert that's sure to impress with its balance of textures and flavours, along with its visually stunning presentation.