Talk about a showstopper! Introducing the Pavlova Ice Cream Cake with Salted Caramel starring Maldon Sea Salt. From the creative mastermind that is Kirsten Tibballs.
Almond Chocolate Pavlova
Ingredients
- 3 (70g) large egg whites
- ½ tsp cream of tartar
- Pinch of Maldon Sea Salt
- 160g caster sugar
- ½ tsp white vinegar
- 1 tsp water
- 1 tbsp corn flour
- ½ tsp vanilla bean paste
- 45g Callebaut milk chocolate, chopped
- 45g roasted slithered almonds, chopped
Method
- Pre-heat the oven to 100°C, fan forced.
- Create a template by drawing three 95mm x 220mm rectangles on a sheet of baking paper.
- Whisk the egg whites, cream of tartar and Maldon Sea Salt to medium peaks.
- Gradually add the sugar. Whisk for 1 minute to allow the sugar to dissolve.
- Add the vinegar, water, cornflour and vanilla. Continue to whisk until the meringue is firm and glossy.
- Gently fold through the chocolate and almonds.
- Secure the baking paper to a baking tray using a small amount of the meringue, ensure the side that has been drawn on is facing down
- Divide the mixture evenly over the 3 templates.
- Bake in the pre-heated oven for 2.5 – 3 hours. Once cooked, turn the oven off, leave the door ajar and allow the pavlovas to cool completely.
Salted Caramel No-Churn Ice Cream
Ingredients
- 395g sweetened condensed milk (1 can)
- 500g fresh cream 35% fat
- Pinch of Maldon Sea Salt
- 2 tsp vanilla bean paste
Method
- Place a bowl in the freezer to chill.
- Simmer the unopened can of condensed milk in a saucepan for 3.5 hours before allowing it to cool completely at room temperature.
- Whip the condensed milk until smooth.
- Add the cream, vanilla and a generous pinch of Maldon Sea Salt.
- Whip to a medium to firm peak.
- Transfer the ice cream to a pre-chilled bowl and set aside in the freezer.
Salted Caramel
Ingredients
- 155g brown sugar
- 50g unsalted butter
- 2 tsp vanilla bean paste
- 160g fresh cream 35% fat
- Pinch of Maldon Sea Salt
Method
- Place the brown sugar, butter, vanilla, cream and a generous pinch of Maldon Sea Salt in a saucepan.
- Boil for 3-5 minutes, until golden-brown in colour.
- Transfer the caramel to a bowl and cover with plastic wrap touching the surface.
- Allow to cool at room temperature.
Assembly
Ingredients
- 5 milk chocolate eggs, approximately 44mm in length.
- 130g roasted slithered almonds
- ¼ tsp gold metallic or gold lustre dust
- 2 tsp Maldon Sea Salt
Method
- Prior to assembling the cake, freeze the serving plate and pavlovas.
- Place a small amount of ice cream on the chilled serving plate to secure the first pavlova rectangle.
- Ensure the ice cream is soft enough for spreading, it may need to sit at room temperature for a few minutes.
- Gently spread a layer of ice cream over the pavlova and place in the freezer, along with the remaining ice cream, for half an hour.
- Drizzle salted caramel over the ice cream
- Repeat the layering process finishing with the final layer of ice cream.
- Place in the freezer until ready to serve.
- Place the gold metallic and Maldon Sea Salt in a bowl and mix to coat.
- Use a serrated edged knife to cut the tops off 2 of the chocolate eggs.
- To garnish the cake, drizzle the top with salted caramel, sprinkle the almonds down the centre and arrange chocolate eggs on top. Finish with a sprinkling of the gold Maldon Sea Salt
Recipe provided by Kirsten Tibbells
