I made this after being inspired by a visit to Eithna’s By The Sea restaurant, now sadly closed, in Sligo, Ireland. I served it at a midsummer supper club and people loved it. it’s bizarrely savoury and sweet at the same time.
I’ll be doing another midsummer supper club this year – I’ll put up the date soon.
Chocolate seaweed pavlova
You can buy the seaweed ready flaked in packets, but you could also toast a few sheets of Nori and crumble them up finely.The average egg white is usually 30g. Use double the amount of sugar. Take care when separating the eggs and make sure the bowl you whisk in is scrupulously clean with no grease.
Ingredients
- 4 or 5 egg whites. Weigh them so you have 120g
- 240 g caster sugar
- 1 tsp cream of tartar
- 30 g cocoa powder
- 25 g seaweed flakes (dulse is a good choice)
Instructions
- Preheat the oven to 150g
- Whisk the egg whites in a very clean bowl till soft peaks, then gradually add in the sugar. Keep whisking until you have stiff peaks (meaning you can turn the bowl upside down and the mixture will not fall on your head)
- Whisk in the cream of tartar, chocolate powder and seaweed flakes.
- On a flat baking tray, place the parchment or silpat.
- You can use a large spoon to make a pavlova shape on the parchment, or pipe the mixture.
- Place in the oven and bake for at least an hour and a half or until the meringue is dry. Turn off the oven and leave it in overnight.
- Serve with cream, fruit or chocolate flakes and a few more seaweed flakes if you wish.
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