Our recipes

Peach, apricot & rosemary Pavlova with vanilla Chantilly cream

Discover an irresistible summer creation where the sweetness of sun-ripened fruits meets the herbal freshness of rosemary. The perfect pairing to complement the fruity aromas and elegance of our Château Galoupet Cru Classé rosé.

OUR RECIPE

  • Preparation

    30min

  • Cooking

    1h15

  • Resting

    1h00

Ingredients (Serves 6)

  • FOR THE MERINGUE

    - 4 egg whites (at room temperature)
    - 200g caster sugar
    - 1 tsp cornflour (cornstarch)
    - 1 tsp lemon juice or white vinegar
    - 1 pinch of salt

  • FOR THE TOPPING & CHANTILLY CREAM

    - 3 peaches and 4 apricots
    - 2 fresh rosemary sprigs
    - 2 tbsp garrigue honey
    - 250ml double cream & 150g mascarpone
    - 35g icing sugar & 1 vanilla pod

  • Preheat the oven to 110°C (230°F). Whip the egg whites with a pinch of salt until stiff peaks form.

  • Gradually add the caster sugar one tablespoon at a time while continuing to whisk, then gently fold in the cornflour and lemon juice until the meringue is glossy and stiff.

  • Trace a 20 cm circle on a sheet of baking parchment and shape the meringue into a nest with a slight well in the centre.

  • Bake at 110°C (230°F) for 1 hour 15 minutes, then turn off the oven and let the meringue cool completely inside for 1 hour with the door slightly ajar.

  • Prepare the coulis: blend 2 apricots and 1/2 peach with the honey, lemon juice, and a few rosemary leaves lightly infused in a splash of warm water, then strain until silky-smooth.

  • Slice the remaining peaches and apricots into delicate wedges.

  • In a chilled mixing bowl, whisk together the cream, mascarpone, icing sugar, and scraped vanilla seeds until thick and billowy.

  • Carefully transfer the meringue base onto a serving dish.

  • Generously spread the vanilla Chantilly cream over the top, drizzle with the apricot-rosemary coulis, and arrange the fresh fruit slices.

  • Garnish with small sprigs of fresh rosemary and serve immediately.