Now that I'm creating simple, easy to plate, seasonal & straightforward desserts for a new place, I am calling upon those recipes who don't steer me wrong. Just a little finesse on the back-end means elegant, but not too complicated, delivery for the diner.
As soon as I heard strawberries were worth a try I knew Pavlova would be their first vehicle. New Spring strawberries are a little tart because the sun is not as strong. Rhubarb is coming out of greenhouses but is still a little watery because when the plants start and finish in soil they have to work a little harder for moisture.
My idea is this-- roast strawberries in a light sprinkling of vanilla bean sugar, and turn them into a vibrant, intense sauce. Poach rhubarb, making sure not to overcook it so as to keep it's super feminine hot pink liquid, and turn that into a transparent gelee. Sugar sear pieces of rhubarb, using the forces of osmotic reciprocity. Bake a thin layer of light vanilla cake (like Angel Food Cake but cheating by adding melted butter), and hide this under the Pavlova. Whip ever-so-slightly-sweetened, vanilla kissed chantilly.
Hidden white fluffy cake, Pavlova, whipped cream, fuschia rhubarb gelee, hot pink pieces of tender rhubarb: intact but not too sweet, and a swirl of intensely flavored strawberry sauce to make the sweet-sour, red-pink, strawberry-rhubarb, pastel palette, crunch-soft (for the Pavlova must be crunchy meringue on the outside and pillowy cloud of soft marshmallowy deliciousness to be a true Pavlova), plate complete.
Simple. Delicious. Pretty in Pink.
See you soon?