Pudding at Paté Paté, Copenhagen

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After our underwhelming dinner at Kødbyens Fiskebar, we wanted to have pudding elsewhere and decided on invitingly cosy Paté Paté that we walked past on our way to the other restaurant.

Even though we just wanted dessert and a drink the staff was really welcoming and took good care of us, so our moods immediately elevated and we had a nice evening.

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Maria chose a Pavlovaesque dessert, which was really nice – just enormous! Daniel had the über-chocolately cake thoroughly recommended by our waiter and it was absolutely lovely. I decided to go for savoury instead and had the cheese plate which was also very satisfactory.

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What a difference between these two restaurants! The first one with staff as cold as the interior and inferior cooking, the second warm and friendly and easy, but lovely, food. We obviously should have come to Paté Paté to begin with and can’t wait to come back for a whole meal.

Paté Paté, Slagterboderne 1, 1716 København, Denmark

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Winter Pavlova

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I made this lovely Winter version of Pavlova before Christmas, and if I had had time to post it before the holiday season I would have aptly named it Christmas Pavlova, but, as it’s now February, I think Winter Pavlova is more fitting. Clementines are still in season so nothing’s stopping you to make it right away. Or why not try it with blood oranges?

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Scandelights’ Winter Pavlova, serves 10

Clementine curd:

50 g butter

1 egg

100 ml caster sugar (80 g)

3 small clementines (or 2 larger ones)

Meringue:

140 g egg whites (4)

220 g caster sugar

8 g / 1 tbsp corn flour

4 g  / 1 tsp white wine vinegar

Decoration:

3 dl whipping or double cream

1 packet pomegranate seeds

4 clementines, cut into fillets (i.e. the wedges without the membranes) 

Clementine curd:

Zest the clementines and squeeze out the juice. Place in a saucepan with the butter and half the sugar. Heat up until the butter and sugar has dissolved. Leave to cool.

Beat egg and remaining sugar pale and fluffy and add to the saucepan. Let the mixture thicken on low heat while stirring. It must not boil. Leave to cool. Store in the fridge. 

Meringue:

Beat the egg whites until foamy and add the sugar bit by bit while beating until stiff peaks. Add corn flour and vinegar and fold it in with a spatula. 

Divide the meringue in two, shaping two circles on two parchment clad baking trays. 

Bake in the middle of the oven, for 60 minutes. Turn the oven off and leave the meringues in the cooling oven with the door open until the oven has cooled down. 

Assembling:

Lightly whip the cream and cut the clementines into fillets (peel it, keep it whole and place a knife on either side of each membrane, cutting out membrane-free wedges). Place one meringue round on a cake plate. Spread with clementine curd. Spread with whipped cream and place the other meringue round on top. Spread with whipped cream and decorate with clementine fillets and pomegranate seeds. 

The best Pavlova!

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I know that it is promising a lot saying that this is the best Pavlova, but it is. Just ask my colleagues who demolished this earlier in the week. And praised it. A lot.

The recipe is my mother’s and it always goes down a treat. It requires quite a lot of beating so use an electric whisk or a standing mixer. It only needs baking for 16 minutes and then to cool leaving a crispy outside and gooey middle that you then fill with whipped cream and berries just before serving.

It is a real showstopper and looks impressive because of its size. But don’t let this fool you, it disappears quickly. Even though the recipe says serves twelve, it doesn’t. More like six or seven.

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Pavlova roll, serves 12 although count about 6-7

7 egg whites

500 ml caster sugar

plain flour for dusting

Filling:

500 ml whipping cream (or double cream)

500 g fresh berries, I used strawberries, washed and hulled

Pre-heat oven to 175C. Beat the whites until stiff foam. Add the sugar (all at once) and beat for another 10 minutes until very firm peaks. Line the largest baking tray you can find (that fits your oven) with parchment paper. Dust with flour and spread out the meringue evenly onto it with a spatula. Bake in the middle of the oven for exactly 16 minutes. Remove from oven and leave to cool in a dry place.

To assemle, cover the meringue with a parmchment paper and flip it over. Beat the cream and spread it onto the meringue in an even layer. Add the fruit. Carefully roll the meringue from the longer side into a roll, using the parchment paper to steady it. Place on a serving tray and serve immediately.