UPLOADED/REDIRECTED Great Plates: Pavlova

Photography by Dave Bryce / Story by Keith Recker / Recipe, food and styling by Rafael Vencio / Dinnerware by Mottahedeh

Turning porcelain and stoneware into objects that are not only useful but also beautiful is an art that has been with us for centuries. The world’s great plate makers are not stuck in history, though: they are listening carefully to what we want in terms of ease, functionality, and mood. We explored some of the most stunning plate designs with Rafael Vencio, stylist, cook, urban farmer, and TABLE contributor.

Rafael’s light-as-a-feather Pavlova with Roasted Strawberries and Coconut Jam is the end game to our Great Plate series. This take on the classic pavlova slightly crisps its outer layer and reveals a fluffy cloud interior you’ll want to devour. The recipe works best using a food dehydrator set at about 125 degrees or the lowest setting of an oven at around 200 degrees; a stand mixer fitted with a balloon whisk is the most efficient way to make this.

Ingrediants

1 tsp vinegar (apple cider or white) or lemon juice

¼ tsp salt

2 tsp vanilla extract

1 tsp cornstarch

6 egg whites, from large eggs

1 ½ cups granulated sugar

Parchment-lined sheet tray

Combine vinegar, salt, vanilla extract, and cornstarch until thoroughly combined, set aside.

Whisk egg whites slowly first at medium speed until it starts to froth; increase speed to high once whites begin to foam. Gradually add sugar, being careful not to add too much at once. Whisk until stiff peaks form; add the vinegar mixture, set aside, and mix until combined.

Trace even circles on the parchment to control portion or divide into 10 mounds. Flatten the middle with a back of a large spoon and free-form a bowl shape. Dehydrate until dry and brittle - the surface should crack easily if roughly handled.

For the whipped cream:

1 cup heavy cream and ¼ cup sugar; combine and whisk until stiff peaks form.

For the seared strawberries:

Wash and hull a pint of strawberries; toss with enough oil to lightly coat the strawberries and sprinkle a little sugar (about 2 tablespoons). Make pan searing-hot and cook briefly to get a hard sear on one side.

Optional garnish:

Coconut jam: warm and drizzle over Pavlova and strawberries.