This bouncy pavlova from Musket Room pastry chef Camari Mick
We celebrate International Women's Day and Women's History Month with recipes from chefs at Michelin Guide restaurants. NYC One Star The Musket Room has a strong team of women: owner Jennifer Vitagliano, executive chef Mary Attea, head bartender Melissa Brooke and pastry chef Camari Mick, who graciously offers her pavlova recipes. The picture here is of citrus pavlova, but the recipe below is a delicious rhubarb version.
• 571g or 2.5 cups cugar
• 286 grams or 8 glasses of white wine
• 114 grams or 1/4 cup cornstarch
• a pinch of salt
Bring a pot of water to a boil, then place a bowl on top to make a water bath. Add eggs and sugar to a bowl and heat water to keep water low. Beat egg whites to 72°C/162°F. Beat on medium speed for 15-18 minutes. Place the meringue on the sprayed Silpat so that the meringue is about 20 cm in diameter and 2.5 cm high; leave an indent in the center to fill in later. Place in a cold oven and set to 80°C (180°F) on high fan speed for 10 minutes, then reduce to low fan speed for 35 minutes. Check the meringue to see if it is firm and crispy on the outside, but still moist in the middle and not cooked through.
All Chantillys need to be made the day before serving to allow the cream to fully reset so it doesn't break when you try to whip it.
• 2 Meyer lemon zests
• 10 g or 1 tsp vanilla paste
• 1 quart or 4 cups heavy cream
• 150 g or 3/4 cup granulated sugar
• a pinch of salt
Boil all ingredients and set aside for 10 minutes. Strain the cream and place in a heatproof container and refrigerate overnight.
• 1 quart or 4 cups or chopped rhubarb
• 1 orange juice
• Juice of 1 Meyer lemon
• 75 grams or 1/4 cup agave syrup
Place the rhubarb on a heatproof plate and set aside. Whisk together juices and agave nectar and heat in a medium saucepan. Pour the liquid over the rhubarb and cover for at least 20 minutes or overnight. Booking.
The next day, beat the Chantilly base to a medium peak and add a piece to the Pavlova turf. Place marinated rhubarb on top of Chantilly and drizzle with aged balsamic vinegar. Serve on a cake stand.
Chef Camari Mick