PAVLOVA WITH PECAN HALVA AND FOREST FRUITS
Created by Dutch Top Chef Wouter Westrate
Wouter Westrate is a passionate and versatile chef whose culinary journey began at the age of seventeen. After spending eleven years honing his skills in professional kitchens, he transitioned to the world of culinary publishing, where his talents truly came together.
He has worked on leading trade magazines such as Culinarian Sai Sonnier and Pâtisserie & Desserts, as well as several prestigious cookbooks. Through writing culinary articles, Wouter has immersed himself in innovative techniques and high-quality ingredients, constantly engaging with top chefs and food producers worldwide.
Despite his vast professional experience, Wouter’s favourite place to cook remains his own kitchen, where his family enjoys the fruits of his culinary passion.
Let’s get cooking!
Ingredients:
- 200 g Pecan Halva
- 3 Egg whites
- 250 g Granulated sugar
- 1 tsp Vinegar
- ½ tbsp Cornstarch
- 200 g Mixed berries
- 1 dl Orange liqueur (Grand Marnier)
- 50 g Pecans
- 1 Sprig fresh mint
Instructions:
- In a grease-free bowl, whisk the egg whites until light and airy. Gradually add 150 g of sugar, one spoonful at a time, followed by the vinegar and cornstarch. Continue whisking until the meringue forms stiff peaks.
- Spread the meringue onto a baking sheet and bake at 100°C for approximately 1.5 to 2 hours until crisp.
- Meanwhile, simmer the mixed berries with 100 g of sugar and the orange liqueur until a syrupy sauce forms. Let it cool.
- Once the pavlova has baked and cooled, drizzle the berry sauce over the top.
- Sprinkle with diced Pecan Halva and pecans. Garnish with fresh mint leaves before serving.
