Kevin Dundon – Featured chef
About Kevin:
Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin and his wife Catherine. It is now considered to be one of Ireland’s Premier Hotels & Restaurant. Kevin oversee a cookery school at the hotel which is already recognized as one of the most respected in the country.
Kevin has steadily built his media profile and has appeared on numerous TV channels including ESPN Cable, CBC (Live) Canada, UKtv Great Food Live, BBC1s Saturday Kitchen, RTE (Live) the Today Show, TV3, Utv as both Chef and panellist. He is also a regular on Irish radio. His nine part prime time Cookery Show–Modern Irish Food with Kevin Dundon aired on both RTE1 Ireland and PBS in the US and was nominated for three American Taste TV awards, the highest awards for the Lifestyle Entertainment Industry in the US.
Recipe from Kevin Dundon, owner and Executive Chef of Dunbrody House in Wexford, Ireland.
Ingredients:
150g egg whites
300g caster sugar
1 tbsp cornflour
1 tsp white wine vinegar
50g finely chopped dark chocolate
250ml cream
50g mascarpone
3 tbsp icing sugar
25g cocoa powder
400g raspberries, to serve
150g Chocolate ice cream
METHOD
Heat oven to 120˚C and line an oblong baking tray (13 x 9 inches/33 x 23cm) with parchment paper
Place the egg whites into a spotlessly clean mixing bowl (preferably use a food mixer) and beat on a light speed until beginning to become foamy, then while beating slowly pour the caster sugar, a little at the time. When all the sugar has been incorporated, the cornflour, vinegar and whisk until incorporated. When ready the mixture should be glossy and when the bowl is turned upside down the mixture should remain stationary in the bowl. Fold the chopped chocolate and pour the mixture in a circular shape on the prepared tray.
COOKING
Bake in the oven for 1.30 hour until the meringue mixture is very firm to touch but still soft in the middle. I normally leave mine to cool in the oven with the door ajar.
When ready to serve, whip the cream, mascarpone and icing sugar together in a bowl until soft peaks form.. Spread the cream mixture over the pavlova, sprinkle with cocoa powder and fresh raspberry. Finish by adding a few scoops of chocolate ice cream. Serve immediately.