Sakhalin Forest & Sea Pavlova Recipe

Sakhalin Island desserts are a little-known but fascinating part of Russia’s culinary landscape, blending local seafood, wild berries, and cultural influences from both Russia and nearby Japan.

This unique mix of flavors creates desserts that are deeply tied to the island’s identity: fresh, unexpected, and full of contrast. One such creation is the Sakhalin Forest & Sea Pavlova: a dessert that reflects the region’s wild beauty through its cloud-like meringue, a touch of oceanic umami, and bursts of native berry sweetness. It’s not just a treat; it’s a tribute to Sakhalin’s rich, natural pantry and multicultural spirit.

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Why This Sakhalin Forest & Sea Pavlova Is So Special

What makes the Sakhalin Forest & Sea Pavlova so unique is its seamless fusion of land and sea—something you rarely find in desserts. The whipped cream is infused with a hint of dried kelp (a nod to Sakhalin’s kelp-rich waters), giving a delicate, salty contrast to the sweetness. The berry compote, made from native honeysuckle and cloudberries, adds brightness and color. But the surprise star? Thin, candied crab chips—lightly sweet, slightly briny, and deeply Sakhalin.

Recipe: Sakhalin Forest & Sea Pavlova

The Sakhalin Forest & Sea Pavlova is more than just a dessert; it’s a sensory journey through one of Russia’s most unique and remote regions. From the delicate salt of the sea to the vivid tartness of wild berries and the whisper of forest air in every spoonful, this dish tells the story of Sakhalin’s rugged beauty and rich cultural tapestry.

Serves: 6
Prep Time: 30 min (plus cooling)
Cooking Time: 1h 15 min
Calories: 280–320 kcal (depending on berry and crab quantity used)
Recipe Cuisine: Russian Fusion / Sakhalin Regional Cuisine
Recipe Keywords: Sakhalin dessert, Russian pavlova, seafood dessert, berry pavlova, kelp whipped cream, crab dessert, fusion dessert, Russian island recipes, wild berry dessert, original Russian sweets, East Russian cuisine, unique pavlova recipe

Ingredients:

For the pavlova base:

4 large egg whites
1 cup (200g) superfine sugar
1 tsp white vinegar
1 tsp cornstarch
1/2 tsp vanilla extract

For the kelp whipped cream:

1 cup heavy whipping cream (cold)
1 tbsp powdered sugar
1 tsp dried kelp powder or crushed dried kelp (optional: soak and strain for a lighter infusion)
Zest of 1 lemon

For the wild berry compote:

1 cup mixed wild berries (honeysuckle, cloudberry, or substitute with raspberries and blueberries)
2 tbsp sugar
1 tsp lemon juice

For the candied crab chips:

1/2 cup cooked crab meat (leg meat preferred), finely shredded
1 tbsp sugar
1 tsp rice vinegar
Pinch of salt

Instructions:

1. Make the Pavlova Base:

Preheat oven to 120°C (250°F). Line a baking sheet with parchment.
Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
Gently fold in vinegar, cornstarch, and vanilla.
Spoon onto parchment in a thick round, forming a shallow well in the center.
Bake for 1h 15m. Turn off oven and let cool inside, door ajar.

2. Prepare the Berry Compote:

Combine berries, sugar, and lemon juice in a small saucepan.
Cook over low heat until berries break down and the mix thickens (about 10 mins). Cool.

3. Infuse the Kelp Cream:

In a bowl, whip cream with powdered sugar, lemon zest, and kelp until soft peaks form.
Chill until ready to use.

4. Make Candied Crab Chips:

Mix crab meat with sugar, vinegar, and salt.
Spread thinly on a parchment-lined tray and bake at 135°C (275°F) for 30–40 mins until dry and slightly crisp.
Cool, then break into delicate flakes or shards.

5. Assemble:

Place cooled pavlova on a serving plate.
Fill the center with kelp cream, spoon over berry compote, and top with crab chips.
Garnish with a few whole berries or lemon zest.

Serving Tip:

Serve slightly chilled, ideally with a shot of chilled berry liqueur or green tea.

Enjoy your meal! Приятного аппетита!

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