Winter Pavlova with Citrus Curd and Seasonal Fruits
Pavlovas are a delightful gluten-free dessert that can be easily customized. These individual pavlovas are elegantly topped with tangy lemon curd, luscious whipped cream, and a medley of winter fruits.
Ingredients
| 4 | at room temperature |
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| ¾ | cup white sugar |
| ¼ | cup superfine sugar |
| 1 ½ | teaspoons cornstarch |
| ½ | teaspoon orange blossom water (Optional) |
| ½ | teaspoon white vinegar |
| 3 | lemons, zested and juiced |
| ⅓ | cup white sugar |
| 4 | large egg yolks |
| 1 | pinch sea salt |
| 3 | tablespoons coconut oil, at room temperature |
| 1 | cup heavy cream |
| 2 | tablespoons confectioners' sugar |
| 1 | teaspoon orange blossom water (Optional) |
| 1 | pink grapefruit, peeled and sliced crosswise |
| 1 | orange, peeled and sliced crosswise |
| 1 | ripe Fuyu persimmon, peeled and thinly sliced |
| ½ | pomegranate, seeded |
Instructions
| 1. | Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper. Place a small bowl upside down onto the parchment paper and trace the rim with a pencil. Repeat this process two more times. Flip the parchment paper over to ensure the ink doesn't touch the meringue. |
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| 2. | In a large bowl, beat the room temperature egg whites with an electric mixer until soft peaks begin to form. Gradually add the white sugar while the mixer is running. In a separate small bowl, whisk together the superfine sugar and cornstarch. Gradually beat this mixture into the meringue. Continue beating until stiff, glossy peaks form. Incorporate the orange blossom water and vinegar into the meringue. |
| 3. | Spoon the meringue into the traced circles on the parchment paper, ensuring the borders are slightly higher than the center to create a well for the filling. |
| 4. | Bake the meringues in the preheated oven until they are firm and dry to the touch, approximately 1 hour. |
| 5. | Meanwhile, prepare the lemon curd. Fill a medium saucepan with 1 inch of water and bring it to a gentle simmer. |
| 6. | In a glass bowl, whisk together the lemon juice, lemon zest, sugar, egg yolks, and salt. Place the bowl over the simmering water and cook, whisking constantly, until the curd foams and thickens, about 10 minutes. Remove the bowl from the heat and gradually whisk in the room temperature coconut oil until fully incorporated. |
| 7. | Strain the curd through a fine-mesh sieve to remove any solids. Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming, then refrigerate. |
| 8. | Turn off the oven and leave the meringues inside to continue drying completely, about 1 hour. |
| 9. | In a bowl, combine the heavy cream, confectioners' sugar, and orange blossom water. Beat with an electric mixer until soft peaks form. |
| 10. | Fill the cooled meringues with the lemon curd, then top with whipped cream. Arrange slices of pink grapefruit, orange, and Fuyu persimmon on top, and finish by sprinkling pomegranate seeds over the pavlovas. |
Published on Jul 22, 2024 by Luminița