Raspberry and passionfruit pavlova desserts recipes
Ingredients
Passionfruit curd
8 passionfruits
1/4 cup caster sugar
2 large eggs
2 large egg yolks
225g unsalted butter, cut into small dice
Meringue
1 1/2 cups caster sugar
6 large egg whites, room temperature
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt flakes
2 tablespoons corn flour
Topping
1 1/2 cups thickened cream, whipped
250g fresh raspberries
Icing sugar, for sifting
Raspberry and passionfruit pavlova desserts recipes
Method
Step 1
Position a rack in the lower third of the oven and preheat oven to 120C (100C if using a fan-forced oven). Line a large baking tray with baking paper and draw a 22cm circle on the paper. Turn the paper over so the writing is on the underside.
Step 2
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually add caster sugar, beating on medium-high speed for about 10 mins, or until firm glossy peaks form. Beat in vinegar, vanilla and salt. Sift cornflour over meringue and gently fold it in.
Step 3
Using a large serving spoon, dollop meringue into the centre of the circle on the prepared tray. Spread decoratively, keeping it within the circle and forming a slight dip in the centre (the meringue will expand slightly as it bakes).
Step 4
Bake for 1 1/2 hours, until the meringue is crisp on the outside but still has a marshmallow-like centre and puffs ever so slightly. Turn off the oven, prop the oven door open with a wooden spoon, and leave the meringue in the oven to cool completely. Run a palette knife under the pavlova to loosen it from the paper, then carefully slide onto a platter.
Step 5
Meanwhile, to make the curd, cut the passionfruit in half and scoop their pulp, juice and seeds into a medium heatproof bowl (you should have 2/3 cup). Whisk in the sugar, eggs and egg yolks to blend. Set the bowl over a saucepan of simmering water (do not allow the bowl to touch the water) and stir gently for about 15 mins, or until curd thickens and can coat the back of a spoon. Remove from heat. Gradually whisk in butter. Refrigerate for 2 hours or until cold.
Step 6
Fold 2/3 cup of the curd through the cream to create a rippled effect. Spoon on top of the meringue. Drizzle with another 1/2 cup of curd. Arrange raspberries over the top and dust lightly with icing sugar. Serve with remaining curd.
Ingredients
Passionfruit curd
8 passionfruits
1/4 cup caster sugar
2 large eggs
2 large egg yolks
225g unsalted butter, cut into small dice
Meringue
1 1/2 cups caster sugar
6 large egg whites, room temperature
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt flakes
2 tablespoons corn flour
Topping
1 1/2 cups thickened cream, whipped
250g fresh raspberries
Icing sugar, for sifting
Raspberry and passionfruit pavlova desserts recipes
Method
Step 1
Position a rack in the lower third of the oven and preheat oven to 120C (100C if using a fan-forced oven). Line a large baking tray with baking paper and draw a 22cm circle on the paper. Turn the paper over so the writing is on the underside.
Step 2
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually add caster sugar, beating on medium-high speed for about 10 mins, or until firm glossy peaks form. Beat in vinegar, vanilla and salt. Sift cornflour over meringue and gently fold it in.
Step 3
Using a large serving spoon, dollop meringue into the centre of the circle on the prepared tray. Spread decoratively, keeping it within the circle and forming a slight dip in the centre (the meringue will expand slightly as it bakes).
Step 4
Bake for 1 1/2 hours, until the meringue is crisp on the outside but still has a marshmallow-like centre and puffs ever so slightly. Turn off the oven, prop the oven door open with a wooden spoon, and leave the meringue in the oven to cool completely. Run a palette knife under the pavlova to loosen it from the paper, then carefully slide onto a platter.
Step 5
Meanwhile, to make the curd, cut the passionfruit in half and scoop their pulp, juice and seeds into a medium heatproof bowl (you should have 2/3 cup). Whisk in the sugar, eggs and egg yolks to blend. Set the bowl over a saucepan of simmering water (do not allow the bowl to touch the water) and stir gently for about 15 mins, or until curd thickens and can coat the back of a spoon. Remove from heat. Gradually whisk in butter. Refrigerate for 2 hours or until cold.
Step 6
Fold 2/3 cup of the curd through the cream to create a rippled effect. Spoon on top of the meringue. Drizzle with another 1/2 cup of curd. Arrange raspberries over the top and dust lightly with icing sugar. Serve with remaining curd.
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