Cooking Demonstration with Kevin Dalgleish, The Chester Hotel

Join Kevin Dalgliesh from The Chester Hotel as he creates a dish from the hotels new summer menu – Peach Pavlova.

What you’ll need:

For the Pavlova:

• 450g Egg White
• 750g Caster Sugar
• Cap of Lemon Juice

For the Crème Diplomate:

• 200g yolks
• 200g Caster Sugar
• 120g Corn flour
• 1000g Milk
• 1200g Cream

For the Peach Puree:

• Use boiron peach puree
• For every 100g of puree add 1g of agar