Strawberry Pavlova with Balsamic Vinaigrette

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
24

A heavenly low-fat dessert of fresh strawberries on a cloud of meringue paired with strawberry ice cream or sorbet.

Ingredients

2 cups egg whites
1 tsp. cream of tartar
2 1⁄2 lb. plus 2 tbsp. ultra-fine baker’s sugar
4 vanilla beans
1⁄4 cup aged balsamic vinegar
3⁄4 tsp. salt
3⁄4 tsp. black pepper
1 tbsp. lemon juice
1 1⁄2 cups olive or pistachio oil
3 qt. strawberry ice cream or sorbet
4 1⁄2 lb. California strawberries, stemmed and sliced
6 oz. shelled pistachio nuts

Steps

1. In a mixer bowl, beat egg whites and cream of tartar at medium-high speed until very stiff peaks form.

2. With mixer at high speed, gradually add sugar, beating constantly. Meringue should be stiff and billowy. Slit vanilla beans, scrape out seeds, and beat seeds into meringue.

3. Spoon 24 (1⁄2-cup) meringue mounds, each about 4-in. in diameter, onto parchment-lined sheet pan, making a shallow depression in each using the back of a spoon.

4. Bake at 275ºF for 1 1⁄2 hr., or until ivory colored and dry. Cool on a rack.

5. For vinaigrette: Whisk vinegar with sugar, salt, pepper, and lemon juice. Whisk in oil. Makes 1 3⁄4 cups.

6. For each serving, place one meringue on plate. Scoop 1⁄2 cup ice cream or sorbet into depression and cover with 1⁄2 cup strawberries. Drizzle 1 tbsp. vinaigrette over strawberries. Scatter 1 tbsp. pistachios over and around meringue.

More From FoodService Director

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

FSD Resources