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Nectarine, salted honey & sesame pavlova

Nectarine, salted honey & sesame pavlova

Summer demands a pavlova – especially with salted honey cream and smart shortcuts, such as ready-made meringue and sesame snaps.

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Gluten freeVegetarian
  • Serves4
  • CourseDessert
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Ingredients

  • 3 Yellow Flesh Nectarines, each cut into 8 wedges
  • 1 tbsp olive oil
  • 300ml double cream
  • 3½ tbsp No.1 British Summer Honey, plus extra for drizzling
  • ¼ tsp sea salt flakes
  • 1 Cooks' Ingredients Meringue Base
  • 30g pack sesame snaps, roughly crushed
  • 1 tbsp lemon thyme leaves

Method

  1. Heat a griddle or frying pan over a high heat. Meanwhile, in a bowl, toss the nectarine wedges in the oil. Griddle the wedges, pressing down on them lightly, for 2-3 minutes on each side until golden. Transfer to a plate to cool.

  2. When ready to serve, put the cream in a large bowl and use a balloon whisk to whisk for 2-3 minutes, until just thickened. Add the honey and salt and continue to whisk until soft peaks form (take care not to over-whisk – the honey can cause the cream to split if overworked).

  3. Put the meringue on a plate and spoon the cream into the middle. Top with the nectarine wedges, sesame snaps and lemon thyme, then drizzle over a little extra honey.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,624kJ/ 631kcals

Fat

44g

Saturated Fat

25g

Carbohydrates

54g

Sugars

54g

Fibre

1.4g

Protein

3.4g

Salt

0.4g

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