This is another recipe from the strawberry feature in the September issue of Delicious Australia that I mentioned in the Panna Cotta with Gin Roasted Strawberries recipe from a week or so ago. That recipe was such a hit that I decided to make a few more of the recipes in the feature and this Pavlova with Brown Sugar Labneh and Strawberries came out fantastic. The classic Australian dessert given a Middle Eastern makeover with the use of labneh, pomegranate molasses and rose water.
I love labneh (click here to see the various labneh recipes on the blog) and really liked the idea of a sweet labneh on top of the pavlova. The think the tangy richness of the labneh makes for a great alternative to piles of cream.
To cut the sweetness of the dessert, a drizzle of pomegranate molasses is added for a much-needed element of sourness. (You can find it at good delis and shops that stock Middle Eastern ingredients). I find rose water a tricky ingredient, too much and you are in trouble but I think the quantity is just right here and it works so well. It adds a heady perfumed, floral flavour to the strawberries and I would really recommend you add it. The dried rose petals are optional but it does add to the festive feel of the dessert.
This Pavlova with Brown Sugar Labneh and Strawberries is a decadent and stunning summer dessert and will be welcome on any festive table over the next few weeks. The meringue and labneh do take some time to prepare but I think it is really worth the effort. It is a beautiful dessert loaded with textures, flavours and vibrant splashes of colour.
I hope you enjoy this recipe for Pavlova with Brown Sugar Labneh and Strawberries. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.
- 1kg full cream yoghurt
- 60g dark muscovado sugar
- 1 tsp vanilla extract
- 6 egg whites
- 330g caster sugar
- 3 tsp cornflour
- 1 tsp vinegar
- 2 tbsp pomegranate molasses
- 1 tsp hot water
- Seeds from half a pomegranate
- 400g strawberries, hulled
- ½ tsp rose water
- Dried edible rose petals (optional)
- Make the labneh by lining a fine sieve with muslin cloth
- Set over a bowl and add the yoghurt
- Fold up the edges to cover, then chill overnight or for 12 hours to drain
- Preheat the oven to 150 degrees C and line a baking tray with baking paper
- In a clean and dry electric beater, whisk the egg whites to soft peaks
- With the motor running, add the caster sugar, table spoon by tablespoon, whisking until dissolved
- Once the meringue is glossy, gently fold through the cornflour and vinegar
- Spoon onto the prepared tray and shape into a 28cm long rectangle
- Place in the oven and reduce the temperature to 100 degrees C
- Bake for 75 minutes until dry to the touch
- Switch the oven off and leave the pavlova in the oven with the door slightly ajar to cool down completely
- Discard the liquid left over from the labneh and transfer to a stand mixer
- Add the brown sugar and vanilla and whisk until combined and place in the fridge
- Combine the molasses with the hot water
- Place spoonfuls of the labneh over the pavlova and spread evenly
- Drizzle with the molasses and scatter with the pomegranate seeds
- Toss the strawberries with the rose water in a bowl and then scatter over the pavlova
- Scatter with the rose petals and serve