Wattle Seed Pavlova with Davidson Plum Sorbet

Andrew Fielke - July/August 2006

For 12 servings

Davidson plum sorbet:

• 6 cups water
• 1 lb. Davidson plums, peeled, stoned, and quartered (see note below)
• 1 cinnamon stick
• 10 whole aniseed myrtle leaves
• 3 cups granulated sugar
• 3/4 cup lemon juice

  1. Bring all ingredients to a simmer in nonreactive saucepan set over medium heat; simmer 10 minutes.

  2. Transfer to a blender; puree; return to saucepan; simmer 5 minutes; remove from heat; cool; strain into ice cream maker; process according to manufacturer's instructions; transfer to nonreactive container; cover; freeze.

Wattle seed essence:

• 1/4 cup wattle seeds, roasted and ground (see note below)
• 1/4 cup granulated sugar
• 2/3 cup water
• 2 leaves gelatin, softened in warm water

Bring all ingredients except gelatin to a simmer in nonreactive saucepan; simmer 5 minutes; remove from heat; stir in gelatin; cool; cover; refrigerate.

Passion fruit glaze:

• 1/2 cup passion fruit puree
• 1 Tbsp. confectioners sugar

Mix all ingredients in a bowl until smooth; reserve.

Meringue:

• 1 cup egg whites
• 2 tsps. lemon juice
• 1 1/2 cups granulated sugar
• 2 oz. corn flour
• 1 oz. macadamia nuts, roasted and ground
• 1/8 tsp. ground cinnamon

  1. Heat oven to 325°F.

  2. Beat egg whites, juice, and 2 Tbsps. sugar at medium speed until soft peaks form; gradually add 1 1/4 cups sugar and corn flour.

  3. Spread onto sheet pan lined with Silpat nonstick pad to a depth of 3/4".

  4. Mix remaining 2 Tbsps. sugar, nuts, and cinnamon in a bowl; sprinkle over meringue.

  5. Bake until golden brown and puffed; remove from oven; cool; cover with towel; invert onto another sheet pan; remove first sheet pan and Silpat; reserve.

Assembly:

• 3 1/2 cups heavy cream

  1. Whisk cream and 1/2 cup wattle seed essence in a bowl until stiff; spread over meringue to 3/4" thickness; roll into a cylinder; chill; cut into 1"-thick slices.

  2. To serve, center a slice of Pavlova on each plate; drizzle with passion fruit glaze; place a scoop of sorbet alongside.

What to drink: Botrytisized Riesling
Food Arts Note: Davidson plums are a tropical rainforest fruit with a deep purple-red color and tangy plum flavor. • Wattle seeds are collected from a variety of acacia trees and taste somewhat like coffee. They may be ordered from Zingerman's at www.zingermans.com.