Pear pie and banoffee pavlova: Chetna Makan's easy recipes
Two easy baked puddings to carry you through early fall. First up, my chocolate banana pavlova, a dream combination of banoffee on chocolate meringue - the combination of crunch, cream and caramel makes it incredibly decadent, belying its simplicity. The tarte tatin, meanwhile, is ideal at this time of year, with seasonal pears which, cooked with star anise caramel, absorb the heat of the spice. Dark chocolate and hazelnuts add drama, as does creme fraiche or ice cream.
Banoffee Chocolate Pavlova (top photo)Banana and caramel are a combination that I can't say no to, especially if served over a chocolate meringue. This dessert disappears in seconds once it hits the table in our house.
Preparation 20 minCooking 1h 30 minServes 8
For the meringue4 egg whites200 g caster sugar1 tsp cornstarch100 g dark chocolate (70% cocoa), melted and slightly cooled
For the topping3 tbsp unsalted butter4 bananas, peeled and halved lengthwise4–6 tbsp salted caramel sauce 500ml double cream 2tbsp caster sugar Line a baking tray with non-stick baking paper. Draw a 20cm circle on the paper and turn it over, so that the pencil mark is at the bottom, but still visible.
In a bowl, whisk the whites of soft beaten eggs, then whisk in the powdered sugar one tablespoon at a time, until combined. Add cornstarch, whisk until glossy and stiff, then drizzle with cooled melted chocolate and gently fold in - being careful not to overmix.
Spread the meringue on the prepared tray, inside the boundaries of the circle and in the shape of a crater, so that the sides are a little higher than the middle. Bake for 1.5 hours, until crispy and dry, then remove and let cool.
Heat the butter in a pan, then add bananas and cook, stirring gently, for two or three minutes, until caramelized on both sides. Let cool.
When ready to serve, whip cream and sugar until soft peaks form. Put the meringue on a serving plate and place the cream on top. Garnish with caramelized bananas, drizzle with caramel sauce and serve immediately.
Pear, chocolate, star anise and hazelnut tarte tatin
Two easy baked puddings to carry you through early fall. First up, my chocolate banana pavlova, a dream combination of banoffee on chocolate meringue - the combination of crunch, cream and caramel makes it incredibly decadent, belying its simplicity. The tarte tatin, meanwhile, is ideal at this time of year, with seasonal pears which, cooked with star anise caramel, absorb the heat of the spice. Dark chocolate and hazelnuts add drama, as does creme fraiche or ice cream.
Banoffee Chocolate Pavlova (top photo)Banana and caramel are a combination that I can't say no to, especially if served over a chocolate meringue. This dessert disappears in seconds once it hits the table in our house.
Preparation 20 minCooking 1h 30 minServes 8
For the meringue4 egg whites200 g caster sugar1 tsp cornstarch100 g dark chocolate (70% cocoa), melted and slightly cooled
For the topping3 tbsp unsalted butter4 bananas, peeled and halved lengthwise4–6 tbsp salted caramel sauce 500ml double cream 2tbsp caster sugar Line a baking tray with non-stick baking paper. Draw a 20cm circle on the paper and turn it over, so that the pencil mark is at the bottom, but still visible.
In a bowl, whisk the whites of soft beaten eggs, then whisk in the powdered sugar one tablespoon at a time, until combined. Add cornstarch, whisk until glossy and stiff, then drizzle with cooled melted chocolate and gently fold in - being careful not to overmix.
Spread the meringue on the prepared tray, inside the boundaries of the circle and in the shape of a crater, so that the sides are a little higher than the middle. Bake for 1.5 hours, until crispy and dry, then remove and let cool.
Heat the butter in a pan, then add bananas and cook, stirring gently, for two or three minutes, until caramelized on both sides. Let cool.
When ready to serve, whip cream and sugar until soft peaks form. Put the meringue on a serving plate and place the cream on top. Garnish with caramelized bananas, drizzle with caramel sauce and serve immediately.
Pear, chocolate, star anise and hazelnut tarte tatinWhat's Your Reaction?
