PAVLOVA
Snow and Citrus
I have imagined for years that one day a winter storm might bring snow low enough….down the mountains into the valley and over the citrus orchards. I have imagined standing beneath a tree with a fresh picked orange dusted white and skin chilled. I picture myself peeling it. Slowly eating each piece. Snow on the ground and on the leaves. It never snows that low and it would not be good for the trees……but something about the thought of picking an orange off a snowy tree seems poetic. This pavlova with blood orange and blackberry is my ode to Snow and Citrus.
a winter pavlova
a meringue with lemongrass infused pastry cream, vanilla whipped cream, blood orange, blackberries and crushed pistachio…NASTURTIUMS too
before starting your meringue pre heat your oven to 250 degrees F………..and prep out your citrus and berries
To prep your blood orange take a paring knife and cut off the peel gently…..try to remove as much of the white pulp as you can without smashing the fruit and making a mess of the whole thing…..this happened to me many times. Then slice to make citrus rings like the picture above.
For the meringue:
4 egg whites……..1 cup fine sugar……pinch of salt….1 1/2 teaspoons cornstarch…….1 teaspoon white vinegar
PROCESS
Pour your egg whites into a mixer with the whisk attachment. I do not suggest whisking this by hand because you will be miserable
Beat the eggs whites on high speed until they stiffen and create peaks…..these are the snowy mountains
Slowly add 3/4 of the sugar…..a few tablespoons at a time as the whisk continues to whisk
In a separate small bowl….combine the cornstarch, salt and vinegar and mix
Pour the mixture into the egg whites with the last 1/4 cup of sugar and whisk until glossy and smooth
Spoon meringue onto a parchment lined baking sheet…….large or small…….be creative with size……no strict rules about the size of your pavlova
BAKE FOR ROUGHLY 1 HOUR……1 HOUR 15 MIN PERHAPS…….TURN OFF OVEN, OPEN OVEN DOOR A CRACK AND LET DRY OUT FOR ANOTHER HOUR BEFORE REMOVING FROM THE OVEN
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THE PASTRY CREAM INFUSED WITH LEMON GRASS
INGREDIENTS:
2 CUPS MILK INFUSED WITH LEMON GRASS AND LEMON ZEST
pinch of salt
3/4 CUP PLUS TWO TABLESPOONS SUGAR
4 TABLESPOONS CORNSTARCH
2 EGGS
4 TABLESPOONS BUTTER
PROCESS:
Cut a couple stalks lemon grass into short small pieces…….zest 1 tablespoon of lemon zest…….put into a pot with 2 cups of milk……warm on stove on low to steep
Strain zest and lemon grass from the milk and return milk to the pot……add a pinch of salt
In a separate bowl whisk together the sugar, cornstarch and eggs
Bring milk to a boil on the stove
Once it has reached a boil transfer 3/4 of the milk into the bowl with the egg and sugar mixture……whisk together and pour the mixture back into the pot with the remaining 1/4 of milk
Whisk on the stove over medium to high heat until the cream has thickened. Do not stop stirring or the bottom will burn and the cream will curdle.
Remove from heat and transfer to a bowl
Add the 4 tablespoons of butter to the cream 1 tablespoon at a time, stirring in completely before adding the next tablespoon
Cool with a piece of parchment paper over the top and pressed down onto the pastry cream so a skin doesn’t form……once cool place in the refrigerator to chill.
AN ADDITIONAL “HOW TO” VIDEO FOR MAKING PASTRY CREAM IS ON THE PROFITEROLE RECIPE PAGE HERE
