Begin this recipe 1 day ahead.
Prep 1 hour
Cooking 2 hours
7 egg whites
1 ¾ cups (380g) caster sugar
½ tsp crème of tartar
4 peaches, thinly sliced
2tbs Maple syrup, plus extra to drizzle
1 tsp sea salt flakes
Panna cotta cream
600ml pure cream
2 vanilla beans, halved seeds scraped
1 cup (220g) caster sugar
3 titanium gelatin leaves
1 cup (250ml) thickened cream (PH Use sour cream)
1. Preheat oven to 150°C. Draw a 20cm circle on 4 pieces of baking paper. Flip paper so outline is on underside. And use to line 4 trays.
2. For the maple pecans, line a separate baking tray with baking paper. Add pecans and maple and toss to coat. Bake for 25 minutes while you prepare the meringue. Scatter with salt and set aside to cool. Roughly chop and reserve until required.
3. Place eggwhites, sugar and cream of tartar in a stand mixer fitted with the whisk attachment. Whisk for 15 minutes or until stiff and glossy and sugar is dissolved. Divide meringue among prepared trays. Spread into circles using outline as a guide. Reduce oven to 100°C and bake, for 2 hours 10 minutes or until crisp and dry. Turn oven off and cool overnight.
4. For the cream, place pure cream, sugar and vanilla beans and seeds in a saucepan over medium heat, stirring to dissolve sugar. Soak gelatine in cold water for 5 minutes to soften, then squeeze out excess water. Bring cream mixture to just below the boil, add gelatine, then stir until combined. Set aside to cool for 20 minutes then strain into the bowl of a stand mixer and chill overnight.
5. The next day, remove panna cotta from the fridge and stand for 30 minutes to bring to room temperature slightly. Transfer to a stand mixer fitted with the whisk attachment. Add cream and whisk until smooth and stiff peaks form.
6. When ready to serve, place 1 layer of meringue on a serving plate. Spread over one-quarter panna cotta cream and peach slices. Repeat layering, finishing with a layer of cream and peaches. Top with chopped maple pecans, blueberries and drizzle with extra maple to serve.