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The Shed’s chocolate & raspberry pavlova

In just over two years Notting Hill’s The Shed has quickly become a staple amongst the locals and a must-visit for out-of-towners. At the helm of the beloved institution is brothers Oliver and Richard Gladwin, who’ve brought nose-to-tail cooking from their hometown in Nutbourne, West Sussex, to West London. The Shed’s Gladwin duo serve only the best seasonal produce, sourcing their supplies from their youngest brother in Sussex. Now that’s keeping it in the family.

Forming the second half of Corner’s The Shed recipe special, head chef Oliver has given us the secret to baking Chocolate & Raspberry Pavlova. Here’s what Oliver had to say about the dish that’s always a party favourite: ‘This dessert is difficult to beat. It has all the right components for those with a sweet tooth, including rich dark chocolate ganache, chewy meringue, indulgent double cream and the glorious flavour and acidity of tangy raspberries. If you want to be a little bit restrained, make small individual ones like we do in The Shed. Your guests can just take a small portion but I bet they have more than one. For a celebratory birthday bash, make a great big one with a few candles stuck in the top. There are several stages to this recipe, but don’t let that put you off – it is incredibly easy.’

The Shed’s Chocolate & Raspberry Pavlova

For the pavlova: 
– 4 medium egg whites
– 220g caster sugar
– 1 teaspoon cornflour
– 1 teaspoon white wine vinegar
– 1 teaspoon vanilla essence

For the chocolate ganache:
– 
150g dark chocolate (approx. 70% cocoa solids)
– 100ml double cream

For the topping:
– 
300ml double cream
250g raspberries
– 
a small bunch of mint, to garnish

Serves 6-12 deending on how greedy the guests

Recipe:

1. Preheat the oven to 150°C/gas mark 2.
Then, line a baking tray with baking parchment.

2. Put the egg whites in a large mixing bowl (or the bowl of a food mixer).
Using an electric whisk, beat until they hold
soft peaks. Slowly add in the caster sugar, a tablespoon at a time, while continuing to whisk. Mix the cornflour, vinegar and vanilla together in a small cup, making sure there are no lumps. Once all the sugar has been incorporated in the egg whites, add the cornflour mixture and whisk in.

3. Spoon the meringue into a piping bag.
Pipe 24 individual (approx. 6cm in diameter.), or one large round base (20cm) onto a prepared baking tray. Place the meringue(s) in the oven and reduce the temperature to 130°C/gas mark 1⁄2.

4. Bake the individual meringues for 1 hour, or the large one for 1 1/2 hours. 
Once the meringue(s) are cooked, switch off the heat and leave them to rest and cool inside the oven for a further 30 minutes.

5. Make the chocolate ganache.
Place the chocolate and 100ml cream in a heatproof bowl. Set the bowl over a pan of gently simmering water and stir until melted and smooth.

6. Spoon the chocolate ganache into a piping bag.
Pipe a generous layer of chocolate over the base of each meringue.

7. Whip the remaining 300ml cream.
Whip cream until it holds firm peaks and spread a generous layer over the chocolate.

8. Arrange the raspberries on top of the cream and finish with a few sprigs of fresh mint.

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