Yesterday it was a very busy and long day!! We decided with George to make the dinner to our family. The menu was sardines butterflied and stuffed with herbs and garlic,stuffed squid with smoked Gouda,tomatoes and roasted peppers ,octopus in the oven,mussels,sea bass and red snapper with herbs in the oven ,salad and of course dessert!
It was a big challenge for me,because George was working, and I didn’t have someone to taste the food. So,I went with the instinct! I wanted to take some pictures to post the recipes,but I was out of time! I made few pictures of the desserts and I’ll show you my mini pavlovas!
I’ve never made pavlova before and it turned out fantastic! The combination of flavors are so delightful,you can’t stop eating it! The sauce has a depth of flavor that took me back in college!
The inspiration of the sauce,was a Finnish drink that I tried when I was in college. We were serving in a hotel in Rhodes and the Finnish Ambassador would be there,therefore,they made a Finnish drink with warm red wine,anise,all spice and cinnamon. It was really tasty and great for the winter time next to the fire place…!
I thought ” why not turn this warm wine into a sauce?” And that’s what happen… Let’s start the recipe!
I found the pavlova recipe here. The rest is mine.
When you’re done with the pavlovas, take a parchment paper and draw circles with a mug.I took Anna’s snack cup 🙂 Then flip the paper and put the egg white mixture. Bake them for 35 minutes. The original recipe says 1hr to 1hr and 15 minutes,but there are small.
Let the pavlovas cool in the oven with the oven door slightly open.
For the white chocolate sauce:
- 1 1/2 cup heavy cream
- 6 oz white chocolate
- orange zest
- 1 tsp Amaretto liquor
In a microwaveable bowl add the 1/4 cup of the heavy cream and the chocolate and let it melt for about 3 minutes. After is melted let it stand for 1 minute and stir.
Let the chocolate cool for 20 minutes,or when is at room temperature.
After the chocolate is cooled,add the zest and the Amaretto. Whip the cream,but do not over beat it. Gently fold the cream into the chocolate and put it in the fridge for 2 hours.
For the red wine-fig sauce:
- 1/2 cup red wine
- 1/2 cup dried figs,chopped
- 2 tbsp brown sugar
- 1 tsp cocoa powder
- pinch of anise powder or 1 star anise
- pinch of all spice
In a small pot, put all the ingredients together and in a medium heat,let the wine reduce and the flavors to come together for about 4-5 minutes. The figs will caramelize and the result will be unbelievable!!
Take the pavlovas,add the white chocolate mousse and add on the top the cream the sauce! You’ll think that you’re in heaven!
*Some of the mixture left and I put it in muffin tins,I run out of muffin cups and I used parchment paper instead…!