This past weekend at Struan Farm I made the pavlova wreath featured on the cover of this month's Dish Magazine. John and niece Lydia volunteered to be testers, they knew it would be a complete flier but most likely good. I'd picked up the edible gold stars they suggest as a bit of bling at Applewood Kitchen Shop in Queen's Arcade when recently up in Auckland getting my neck and back straightened out at Advanced Health Group. Then I improvised the rest of the topping with fruit and edible flowers. Instead of cream mixed with mascarpone and vanilla I used softly whipped cream with coconut yogurt.
It looked gorgeous and tasted great! A different twist on a classic New Zealand summer favourite.
With no beginning and no end, wreaths symbolise eternity, the unending circle of life.
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