Monday, July 11, 2011
Happy Monday! Hope you all had a lovely weekend.
I've only made Pavlova a couple of times, and I don't know why I haven't made it more. It's the national dessert of Australia, and my sister-in-law (Australian) makes a fabulous one, so I think maybe I'm nervous! It's fairly easy, but if you try to rush things, it will only end in disappointment and, possibly, tears. ;)
It should end up with a crunchy "crust" and a marshallowy (new word?) centre. Mmmm.
Pavlova with Lemon Custard and Berries - makes 6
3/4 cup berry/caster sugar
1 tablespoon cornstarch
3 large egg whites, room temperature
3 tablespoons cold water
1 teaspoon white vinegar
1/3 cup sugar
1 tablespoon cornstarch
small pinch of salt
1/3 cup fresh lemon juice
1/2 stick unsalted butter
3 large egg yolks
2 teaspoons lemon zest
1 cup whipping cream
4 cups of berries (I used blackberries and blueberries)
To make meringue:
Preheat oven to 300f with rack in middle. If you like, you can trace six 3" circles, with a biscuit cutter, on a piece of parchment paper, and place on baking sheet. You can be more loose with your meringue and omit the traced circles if that's your style. ;)
Whisk the berry/caster sugar and cornstarch together, in a small bowl. In a separate bowl, beat the egg whites, at medium speed, until soft peaks form. Add water and beat again until soft peaks form.
Beat in sugar mixture, 1 tablespoon at a time, at medium high speed. After all sugar has been incorporated, beat for another 2 minutes.
Add vinegar and beat at high speed for about 6 minutes, until meringue is glossy and stiff peaks form.
Carefully spread meringue inside circles, or go freeform, making edges slightly higher so it can hold the custard and berries. Bake until the meringue is a light golden colour, and a crust has formed, about 45 minutes. Turn oven off, prop door open a little, and let meringue sit in oven for one hour.
To make lemon custard:
While meringue is baking, make the custard. Mix together the sugar, cornstarch and salt in a medium size saucepan, then add lemon and butter. Bring mixture to a low simmer, over medium high heat, whisking, then continue to simmer whisking constantly for one minute. Lightly beat egg yolks in a small bowl then mix in 1/4 cup of the lemon mixture, then add to the saucepan. Reduce heat to low and cook, whisking constantly, until custard has thickened. This should take about 2 minutes. Do not let mixture boil. Transfer custard to a small bowl and stir in lemon zest. Cover surface with parchment paper, and refrigerate for 1 1/2 hours.
Beat whipping cream until still peaks form. Fold in about 1/4 cup to lemon custard. Spoon custard into the "crater" of the meringue and top with berries. Voila. Eat and enjoy!
This dessert is certainly not "heart healthy", but it's sooo good.
Back on Wednesday!