This indulgent dessert is destined to become a household favorite. The sweetness of peaches and cream combined with the earthiness of red beans will have you craving it as a midnight snack
Tonight, indulge in a comforting bowl of Red Bean Pavlova, a delectable dessert that combines Australian and Korean flavors. Enjoy the light and airy pavlova made with egg whites, sugar and a hint of lemon juice, baked to perfection. It’s topped with a refreshing peach compote made from juicy peaches and pomegranate vinegar, adding a unique tang, and beautifully paired with creamy red bean ice cream. The red bean ice cream elevates this sweet treat, with a rich, traditional Asian flavor, blending seamlessly with the elegance of classic Australian desserts.
Perfect for any occasion, this delightful creation is a must-try for anyone with a sweet tooth.
Ingredients:
Pavlova & Peach Compote
- 2 egg whites
- 120g Beksul white sugar
- 14g lemon juice
- 200g heavy cream
- Apple mint (to taste)
- Powdered sugar (to taste)
- Vanilla extract (to taste)
- 1 peach
- 75g pomegranate vinegar
Red Bean Ice Cream
- 280g Hetbahn red bean porridge
- 2 egg yolks
- 25g Beksul white sugar
- 100g milk
- Vanilla extract (to taste)
- 150g whipped cream
- 15g sugar
* 1 gram = 0.035 Ounces
Recipe:
Pavlova Meringue
1. Whip the egg whites at room temperature and add sugar gradually.
2. When the meringue is about 90% done with stiff peaks, add the lemon juice and vanilla extract; mix until 100% done.
3. Shape the meringue on a baking pan and bake in a preheated oven at 110°C* for 90 minutes. Then, turn off the oven and let it sit for another 30 minutes with the residual heat.
* 230 °F
4. Tip: To prevent sogginess, make sure to store the baked meringue in an air-tight sealed bag.
Red Bean Ice Cream
1. In a pot mix the egg yolks, sugar, milk and vanilla extract.
2. Slowly heat the mixture over low heat until it reaches 80°C* while stirring to create a custard
* 176 °F
3. Add the sugar and whipping cream; whip until 80-90% done.
4. Combine the cooled custard with the whipped cream, then mix in the red bean porridge.
5. Transfer the mixture to a paper cup or mold and freeze for 3-4 hours.
Peach Compote
1. Peel the peaches and cut into small cubes.
2. In a pot, add the peaches, pomegranate vinegar and white sugar. Then simmer over low heat until softened and let cool to complete the compote.
Assembly/Plating
1. Arrange the pavlova in a bowl, top with whipped cream and peach compote, and place the red bean ice cream on the side.
2. Garnish with apple mint and powdered sugar. Enjoy your delicious red bean pavlova!
