We're celebrating International Women's Day and Women's History Month with recipes from female chefs from MICHELIN Guide restaurants. NYC One Star The Musket Room has a strong female team: owner Jennifer Vitagliano, executive Chef Mary Attea, head bartender Melissa Brooke, and pastry chef Camari Mick, who kindly provided her pavlova recipe. Pictured here is a citrus pavlova, but the recipe below is for a delightful rhubarb version.
Pavlova
- 571g or 2.5 cups cugar
- 286g or 8 whites
- 114g or 1/4 cup cornstarch
- Pinch of salt
Bring a pot of water to a boil and place a bowl over it to make a bain-marie. Add eggs and sugar to the bowl and the heat to keep water at a low simmer. Whisk the egg whites until they reach a temperature of 72°C/162°F. Whip on medium-high for 15-18min. Dollop the meringue onto a sprayed silpat, making the meringue approximately 8in (20cm) in diameter and 1inch (2.5cm) in height; leave a divot in the middle to fill later fill. Load into a cold oven and turn it on to 180F (80°C) fan on high for 10min and then drop to low fan for 35min. Check the meringue and see if it is hard and crispy on the outside yet still wet and under-baked in the middle.
Chantilly Cream
All Chantilly needs to be made the day before serving, in order to allow the cream to reset fully so it does break when you try to whip it.
- Zest of 2 Meyer lemons
- 10g or 1tsp vanilla paste
- 1 qt or 4 cups heavy whipping cream
- 150g or 3/4 cup granulated sugar
- Pinch of salt
Bring all the ingredients to a boil and steep for 10 minutes. Strain the cream and pour into a heat-proof container, chill overnight.
Macerated Rhubarb
- 1 qt or 4 cups or sliced rhubarb
- Juice of 1 orange
- Juice of 1 Meyer lemon
- 75g or 1/4 cup agave syrup
Place the rhubarb in a heat-proof container and set aside. Whisk the juices and agave syrup together and heat in a medium saucepan. Pour liquid over rhubarb and cover let sit for at least 20 minutes or overnight. Reserve.
To Finish
The following day, whip the Chantilly base to medium peaks and dollop in the divot of the pavlova. Place cMacerated rhubarb on top of the Chantilly and drizzle with aged balsamic vinegar. Serve on a cake stand.
Photo courtesy of The Musket Room
Hero image: The Musket Room pavlova by chef Camari Mick. Photo courtesy of the chef.
