Golden Pavlova with Summer Berries and Salted Chocolate Sauce

Golden Pavlova with summer berries and salted chocolate sauce. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth

Server 6-8

A Pavlova recipe with a golden twist and a salty chocolate sauce that breaks with the sweet pav and the tart summerberries.

6 egg whites, at room temperature
380g brown sugar
4 tsp. cornflour
2 tsp. cider vinegar
1 tsp. vanilla extract

Salted Chocolate Sauce:
100g dark chocolate of good quality
150 ml single cream
1 tbsp. syrup
2 tsp. sea ​​salt flakes

200 ml single cream, whipped to peaks
100g Blueberries (fresh or frozen)
100g Blackberry (fresh or frozen)
100g Raspberries (fresh or frozen)

Golden Pavlova:
Preheat the oven to 140 ° C. Place baking paper on a baking tray. Whip egg whites until they stiff and then gradually add brown sugar until the meringue forms soft peaks and is shiny. Be patient, it may take up to 10 minutes. Then add corn flour, vinegar and vanilla and whip on low setting until the meringue is even. Arange the meringue on baking paper on a baking tray and shape it in a large circle, about 5-6 cm high using a rubber spatula. Smooth the edges with the spatula and then bake approx. 1 hour until it is firm and light golden. Turn off the oven and leave to cool completely before serving. The Pavlova can be made a few days in advance and stored in an airtight container.

Salted Chocolate Sauce:
Heat water in a large sauce pan on the stove and place a heatproof bowl that fits into the pan so that the water touches the bottom of the bowl. Then slowly melt the chocolate into the water bath while stirring occasionally with a silicone / rubber spatula. When the chocolate is melted add the syrup and mix thoroughly. Then add whipped cream into small portions and stir continuosly until the sauce is smooth. Finally, taste with sea salt.

Gather the pavlova by distributing whipped cream over it in a smooth layer and decorate with berries and salted chocolate sauce. If you are using frozen berries, leave the pavlova for 10-15 minutes before serving so they can thaw a bit. Serve with extra chocolate sauce.

This recipe is part of my salt story published in Matmagasinet Nord #23 2017, focusing on using salt as a main ingredient for cooking or flavouring. Try these recipes from this series too:
Blackberry Grav Lax
Salt & Vinegar Potato Skins
Bork Belly in Brine with Cripsy Crackling
Salt Dough Baked Leg of Lamb
The Perfectly Salty Margaria
Oozy Salted Chocolate Caramel Tart
Salted Caramel Ice Cream

© Manja Wachsmuth 2017. This recipe is a modification of a Delaney Mes‘ recipe for NZ House & Garden Magazine published earlier this year.

Glogg, Mulled Wine

No Christmas party without Gløgg!
This boozy hot drink has lots of memories attached. Skating on the ice rink around Kongens Nytorv in Copenhagen in my mid twenties, without a care in the world – not even the fact that alcohol and ice skating probably isn’t the best mix! And walking around a snowcovered, and to-the-brim fairylight lit Tivoli with my husband, the year we spent Christmas in Denmark.
Add a Nordic touch to your Christmas with this traditional Danish Gløgg. Mine has snaps in it, as it did in Tivoli, and I’ve added some cool garnish too! Merry Christmas!

makes 1 litre, serves 6

1 bottle of good quality red wine (I like Central Otago Pinot Noir)
1/3 cup snaps/akvavit
1 cup port wine
1 cup freshly squeezed orange juice
1 cup water
1 tablespoon cardamom pods
2 cinnamon sticks
6 whole cloves
3 whole all spice
2 star anise
orange peel of 1 orange
275g sugar
1/3 cup raisins
¼ cup sliced almonds

Place the port wine in a bowl with the raisins and leave to soak for 24 hours. Pass the port wine and raisins through a sieve, and set the raisins aside. Place the port with water, orange juice, spices, orange peel and sugar in a pot and simmer on low heat for 30 min. The Gløgg mix can be made ahead of time, and kept to use at a later time.

Pass the Gløgg mix through a sieve and remove (and discard) the spices. Add the wine to the Gløgg mix and heat over a gentle heat, do not boil (as this will burn off the alcohol). Add the soaked raisins and sprinkle with almonds. Serve hot, decorated with a cinnamon stick and dried orange slice!

Enjoy this hot drink with respect. The alcohol can hit hard, especially in cold weather!


Preheat oven to 120° C. Slice 2-3 oranges thinly and place on baking paper on a baking tray. Heat for about 1 hour or until completely dry.

Ris ala Mande with homemade Cherry Sauce

Ris Ala Mande with Cherry Sauce Ris Ala Mande with Cherry Sauce Ris Ala Mande with Cherry Sauce

I’m back in Denmark for Christmas this year. For the first time in 5 years, I’m spending Christmas with MY family, and I can’t wait! There’s just something strange about spending Christmas in New Zealand, when it’s summer, and I just can’t seem to get into a real Christmas spirit. But this year it’ll be different, and I’m looking forward to showing my husband around a Christmas lit Copenhagen, ice skating and sipping Gløgg (mulled wine).

Obviously the big thing about Christmas is food, and for me as a food photographer, no less! We’ll have all the regulars: Roast duck, pork roast with crackling, caramelised potatoes, gravy, herring and lots of snaps of course! And a classic Danish Christmas dessert, the Ris ala Mande of course! Usually the cherry sauce for the dessert is just a store bought thing, but since I’ve moved to NZ, I’ve always made my own- just because you can’t buy it there. The good thing about that, is that it’s summer there, and cherries are in season, so I make mine out of fresh cherries. So this year, I’ve imported 3 litres of NZ made cherry sauce into Denmark, for our Christmas dessert. My recipe has a dash of single malt whiskey in it. It’s yum!

So, I bring you the recipe for: Ris ala Mande with homemade Cherry Sauce! Merry Christmas!

Ris ala Mande
6-8 portions

1 litre whole milk
2 vanilla beans (I use Heilala Vanilla)
150g arborio rice
2 tablespoons caster sugar
1⁄2 teaspoon salt
100g blanched almonds, roughly chopped
1 whole blanched almond (skin removed)
500ml cream

Cherry Sauce:
makes 3 litres

500g fresh, pitted cherries (alternatively use frozen or jarred cherries)
150g caster sugar
2 vanilla beans (I use Heilala Vanilla)
3 cups water
4 tablespoons cornflour
100 ml whiskey (I use single malt – some might argue that – especially your husband. You could also use cognac)

Place milk and rice in a large pot. Cook over gentle heat, stirring often to prevent rice sticking and burning, for about 20 minutes. Most of the milk should have been absorbed by this stage. Remove pot from heat and cover. Leave to rest 30 minutes. In Denmark it’s common to let the rice porridge rest under the duvet, to heat up the bed (as it’s winter, and cold outside)

Stir in caster sugar and salt. Split vanilla beans and scrape seeds into pot. Fold them through rice mixture. Leave to cool completely. At this stage the porridge can be covered and refrigerated until the day it is needed (up to two days).

On the day of serving, beat cream to soft peaks. Fold about one third through the rice until smooth then fold in remainder with chopped almonds.

Transfer Ris ala Mande to a serving bowl and hide 1 whole almond in the mixture. Cover and keep chilled until ready to serve. Traditionally we serve the dessert with 1 whole almond, and sometimes a few half or 3/4 ones (cheat almonds). Who ever can present the whole almond, wins the almond prize, which is usually another sweet treat, such as a mazipan pig or chocolates. The idea is to keep the almond hidden (if you find it), until all the Ris ala Mande has been eaten.

Sauce: Place cherries, sugar, whole vanilla bean, water and whiskey in a large saucepan. Bring to the boil then simmer 15 minutes.

Combine cornflour with a little cold water. Slowly add to cherry mixture, stirring constantly until sauce thickens. Bring mixture slowly back to the boil then remove from the heat. (Sauce can be made ahead and bottled in sterilised jars).

Serve the Ris ala Mande (rice pudding) at room temperatue with warm cherry sauce.

Merry Christmas!

Berry Beautiful

NZ House & Garden Magazine #244 NZ House & Garden Magazine #244 NZ House & Garden Magazine #244 NZ House & Garden Magazine #244 NZ House & Garden Magazine #244 NZ House & Garden Magazine #244 NZ House & Garden Magazine #244 NZ House & Garden Magazine #244

It’s summer in New Zealand! And it is time to utilise some of the beautiful produce this season has to offer.
For NZ House & Garden, I’ve shot a beautiful berry story, using ripe berries of the summer season. With Christmas fast approaching, I thought it would be a good idea to share this lovely take on the classic Pavlova with fresh berries, along with a Raspberry Vinegar recipe to use with the Pavlova. Happy Holidays!

Stay tuned for a recipe on a Danish Christmas classic: Ris a’la Mande with homemade Cherry Sauce. Will be up before Christmas!

Recipes © Bernadette Hogg. Styling by Claudia Kozub @ Indie Home Collective

Individual Pavlovas with Berries & Raspberry Vinegar Sauce
Makes 6

This is a fabulous make-ahead dessert – the sauce can be made several days before required, while the pavlovas can be made the day before needed and stored in an airtight container.

6 egg whites
2 cups caster sugar
1 teaspoon vanilla extract
Pinch of salt
1 teaspoon white vinegar
2 teaspoons cornflour
300ml cream, beaten until thick
500g mixed fresh berries
Raspberry vinegar sauce:
11⁄2 cups fresh or frozen raspberries
3 tablespoon raspberry vinegar
3 tablespoons icing sugar

Heat oven to 100°C. Line a baking tray with baking paper.

In a large bowl, whisk eggs whites to firm peaks. Gradually add caster sugar a teaspoon at a time (this can take about 10 minutes).

Beat in vanilla, salt, vinegar and cornflour until mixture is fluffy and glossy.

Spoon mixture onto lined tray to form 6 evenly sized pavlovas. Bake 1 hour or until crisp and dry looking. Remove from oven and cool on a wire rack.

Sauce: Blend raspberries, vinegar and icing sugar together until smooth. Strain through a sieve and discard seeds.

To assemble dessert, place pavlovas on serving plates and top with beaten cream, fresh berries and a good drizzle of sauce.

Raspberry Vinegar
Makes about 2 cups

Use this vinegar to make dressings, drizzle over berries or add to marinades and sauces – both sweet and savoury.
It’s also ideal for the sauce served over the pavlovas on page xxx, and makes a lovely gift.

1 cup fresh or frozen raspberries, lightly crushed
2 cups white wine vinegar
2 small cinnamon sticks

Place all ingredients in a glass jar and seal. Store in a cool, dark place for 2-4 weeks. To remind you when the vinegar will be ready, add a date label.

When vinegar is ready to be bottled, line a sieve with muslin and place over a bowl. Pour contents of jar through sieve then transfer the clear liquid to sterilized bottles or jars and seal.

Vinegar will keep for up to 12 months in a cool, dark cupboard, even after opening.

Christmas with House and Garden

NZ House & Garden Magazine issue 232, Casual Christmas NZ House & Garden Magazine issue 232, Casual Christmas

Heading off to the beach or the bach for a casual Christmas dinner, or straight after Christmas day? Here’s a few fabulous and quick entertaining ideas from a shoot I did with Claudia Kozub (Style Etc & Indie Home Collective) and Bernadette Hogg for NZ House & Garden’s Christmas issue 2013. Easy to do with leftover ham, these recipes are sure to impress.

Fruity Tea Punch

2 cups strong tea
11/2 cups sugar
1 cup lemon juice (about 5 lemons)
1⁄4 cup lime juice (about 3 limes)
2 cups pineapple juice, chilled
2 cups orange juice, chilled
slices of orange, lemon, ginger and fresh mint sprigs for garnish
1.25 litres ginger ale, chilled

Place tea and sugar in a large saucepan and simmer, stirring occasionally, to dissolve sugar. Add lemon and lime juices, bring to the boil then remove from heat to cool.
Place some of the cooled liquid into ice cube trays and freeze. Put remaining punch base into fridge to chill thoroughly (or freeze if making ahead).
When ready to serve, place punch base, punch ice cubes, pineapple and orange juices, slices of orange, lemon, lime and fresh ginger into a punch bowl or serving container. Add chilled ginger ale and a few sprigs of fresh mint. Makes about 2.5 litres

The base of this refreshing beverage can be made up to a week in advance and frozen. Thaw it on the morning it is needed – although it doesn’t need to thaw completely as it can be used slightly slushy. Add the ginger ale and garnish just before serving.

Roasted Pear and Glazed Ham Platter

Place tea and sugar in a large saucepan and simmer, stirring occasionally, to dissolve sugar. Add lemon and lime juices, bring to the boil then remove from heat to cool.
Place some of the cooled liquid into ice cube trays and freeze. Put remaining punch base into fridge to chill thoroughly (or freeze if making ahead).
When ready to serve, place punch base, punch ice cubes, pineapple and orange juices, slices of orange, lemon, lime and fresh ginger into a punch bowl or serving container. Add chilled ginger ale and a few sprigs of fresh mint. Makes about 2.5 litres

This dish gets the ham cooking out of the way nice and early, as it can be glazed and cooked several days beforehand. Slice it on the morning required, wrap in plastic wrap and refrigerate until half an hour before serving. The pears, onions and cherries can be roasted the day before needed.

5 firm but ripe pears, skin on, cored and quartered
3 red onions, outer skin removed, each cut into 8 wedges
2 smallish cinnamon sticks
1 thumb ginger, peeled and finely sliced
3 whole star anise
2 tablespoons each: maple syrup, sweet chilli sauce, olive oil, rice wine vinegar juice of 1 lemon
200g fresh cherries
1 1⁄2kg cooked glazed ham, thinly sliced

Heat oven to 200°C. Line a large baking dish with baking paper.
Place pear quarters and red onion wedges in a large bowl and add all remaining ingredients except cherries and ham. Toss to coat pears well.
Tip pear and onion mixture into prepared dish and arrange in a single layer. Bake about 60 minutes, turning pears and onion every 15 minutes. In the last 10 minutes of cooking, scatter cherries over. Remove pan from oven when pears are tender and golden. Cool to room temperature. If making ahead, store covered in the fridge and remove from fridge 30 minutes before serving.
To serve, arrange pears, onion and cherries decoratively on a platter with sliced ham. Serves 6-8

Danish Design Sandwiches

Smorrebrod, Danish Open Sandwiches Smorrebrod, Danish Open Sandwiches Smorrebrod, Danish Open Sandwiches Smorrebrod, Danish Open Sandwiches Smorrebrod, Danish Open Sandwiches Smorrebrod, Danish Open Sandwiches Smorrebrod, Danish Open Sandwiches Smorrebrod, Danish Open Sandwiches

Being Danish abroad (from Denmark), one can hardly talk about food without bringing up the subject Danish food and Danish open sandwiches. With a lot of focus on Danish food and the Scandinavian food scene in general, over the last few years, it is also with certain pride that I do talk about it. With Rene Redzepi‘s Noma probably being the main source for our glory these days, the New Nordic Food movement has given us reason to be proud and to show off our heritage. I’m pleased to see that it’s not just the Danish “fine dining” scene that is popular, but also more down to earth Danish food is starting to be the talk of town. Maybe not so much in New Zealand yet, but in New York most certainly, and also in Australia. In Melbourne, Danish chef Bente Grysbæk runs Restaurant Dansk, at Denmark House a division of the Royal Danish Consulate in Melbourne. Earlier this year I went to see Bente, and to shoot some work with her for a future project that also involves New Zealand based journalist Kirsten Rødsgaard-Matiesen. Bente and Restaurant Dansk focuses entirely on a Danish menu with a twist, and here you can get beautifully designed Danish open sandwiches, with all elements made from scratch, just like our grandmothers would.

Around Christmas time I usually get quite homesick and one thing that is very closely related to home is of course food, and especially our open sandwiches – Smørrebrød as we call them. Great Danish food is hard to come by out here, although our beloved rye bread is now available at some supermarkets and specialty bakers around Auckland. So a simple open sandwich with pate, salami or salmon with a slice of cucumber is often part of my lunch, but not nearly as artistic and handcrafted as Bente’s. And one thing that I rarely have is the Christmas seasons variety of marinated herring with curry salad on top. So I’m very pleased that Bente has shared her very own recipe for making marinated herring. This is a must have on the Christmas table on a slice of rye, with a shot of snaps/ akvavit to wash it down with. Enjoy!

Recipe © Bente Grysbæk @ Restaurant Dansk, Denmark House, Melbourne

Marinade for herring
4 large herring fillets in oil (or 8 small)
200ml water
200ml vinegar
125g caster sugar
1/2 tbsp salt
1 bay leaf
1 tbsp whole black pepper corn
1/2 tbsp yellow mustard seeds
1/2 tbsp all spice
5 whole gloves
Put everything in a pot, except the herring fillets, and let simmer for about 30min. Let the marinade cool down completely. Drain the herring fillets from any oil or other marinade they came in. Then add them to the cooled marinade and leave for at least 1 week, 3 weeks is optimal.

Yellow marbled eggs
2 eggs
1 tsp turmeric (for yellow marble)
Cook 2 large eggs for 8min then refresh in ice water until cold. Now crack the shell all over, without removing any of the shell. Dissolve the turmeric in plain cold water then add the cracked eggs.
Leave for 1-2 days before peeling. They should be used the same day as you have peeled them, as the marbling fades.

Curry salad
100g mayonnaise
50g sour cream
30g raw macaroni soup pasta
1 granny smith apple peeled and cut into fine dices
1.5 tsp mild curry powder
Pinch of pepper
Mix mayonnaise and sour cream thoroughly combined. Then add apple dices, cooked soup pasta, curry powder and season with pepper. Salt is not necessary, but optional.

Find a nice rustic rye bread from your local bakery, and cut 2 slices length way, 1 cm thick and cut in half again, so you end up with 4 rectangle pieces. Spread each slice of bread with good quality butter, salted. Drain herring on paper towel before placing on top. Then place the curry salad in a straight line. Peel the eggs and cut into wedges before placing on top of the curry salad, egg yolk facing down. Then garnish with thinly sliced granny smith apples and shallots, capers and dill.
Best accompanied by ice-cold beer and aquavit.

Christmas with Dish

Dish Magazine #51, Christmas Feature 2013 Dish Magazine #51, Christmas Feature 2013Dish Magazine #51 Dish Magazine #51

Phew, does time go by fast! I can’t belive how fast 2013 has gone! Christmas is almost here, and it’s been a whole month since my last post.

With NZ summer in full bloom and Christmas just around the corner, I hope to be able to post a few things for inspiration for Christmas, starting with these lovely images I did for Dish Magazine’s Christmas issue.

The white and metal story is their main Christmas feature, which we shot in my studio. As the studio is a nice, open space with both white walls and floors, it was easy to keep tones of grey and white looking clean, and with Lianne Whorwood’s (The Props Department) amazing talent for finding quirky and beutifull things, this feature is sure to inspire. As always Claire’s (food editor of Dish Magazine) food is beautiful and full of flavour and every issue there’s usually at least one recipe that goes into my repetoire as a favorite. This Christmas ham is certainly no exception and also the buns in the background have a secret ingredient, and they are to DIE for!

When I started this blog, I did have the hopes of updating once a week, and with so many posts lined up, and ideas for new ones, I honestly thought it was going to be a piece of cake. But as with anything else, if you want it done properly, it takes time and effort, and I do tend to be referred to as a perfectionist. So fingers crossed, there will be a few Christmas related blogposts up next week. But for now, if I may say so: Get your Dish Magazine Christmas issue ASAP!