Spring Pavlova with Stone Fruit & De Grendel Cap Classique Brut

Spring Pavlova with Stone Fruit & De Grendel Cap Classique Brut

Celebrate the start of Spring with a dessert made for warmer days and easy entertaining. Crisp pavlova, vanilla Chantilly and fresh stone fruit come together with a vibrant coulis made with De Grendel Cap Classique Brut.

Simple to prepare and beautiful on the table, it’s an effortless Spring dessert best enjoyed with a chilled glass of De Grendel Cap Classique Brut.

Ingredients: To Serve

  • Ready-made individual pavlovas
  • Fresh stone fruit, finely diced, for garnish

Ingredients: Cap Classique & Stone Fruit Coulis

  • 250 g stone fruit, such as peaches or nectarines
  • 100 ml De Grendel Cap Classique Brut
  • 30 g sugar
  • 15 ml lemon juice

Ingredients: Vanilla Chantilly

  • 250 ml fresh cream
  • 25 g icing sugar, sifted
  • 5 g vanilla bean paste or vanilla essence

Method: Cap Classique & Stone Fruit Coulis

  1. Place the stone fruit, sugar, De Grendel Cap Classique Brut and lemon juice in a saucepan.
  2. Cook over low to medium heat for 3–5 minutes, until the fruit has softened slightly.
  3. Remove from the heat and blend until smooth.
  4. Set aside to cool completely before serving.

Method: Vanilla Chantilly

  1. Place the fresh cream, icing sugar and vanilla in a mixing bowl.
  2. Whip until soft to medium peaks form.
  3. Transfer to a piping bag or keep in a clean bowl and refrigerate until needed. For best results, prepare the Chantilly as close to serving time as possible.

To Assemble

Fill each pavlova with a generous spoonful of vanilla Chantilly. Spoon over the De Grendel Cap Classique and stone fruit coulis, then garnish with small pieces of freshly diced stone fruit and, if desired, a few edible flowers for a final touch of Spring.

Serve immediately with a chilled glass of De Grendel Cap Classique Brut.

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