Russian cuisine

Medium

Pavlova With a Clementine Curd

Name: Pavlova With a Clementine Curd
Prep time: 1 hr 50 min
Cook time: 1 hr 30 min
Total time: 3 h 20 min
Yield: 8 servings
Cuisine: Russian
Ingredients: Pavlova; 6 large Egg whites, at room temperature; 1 pinch Salt; 1/3 cup Water; 1 3/4 cup Sugar; ㅤ ㅤ Peach food coloring; ㅤ ㅤ Yellow food coloring; 2 tbsp. Cornstarch; 1½ tbsp. White vinegar; Clementine curd; 1¼ cup Sugar; 2 tbsp. Corn starch; 2 larges Eggs; 2 larges Egg yolks; 1/2 cup Fresh clementine juice; 1 tbsp. Fresh lemon juice; 6 tbsp. Butter, cut into cubes; Whipping Cream; 2 cup Heavy cream; 2 tbsp. Powdered sugar; 1 pinch Salt; Pavlova topping; 68 small Clementines; ㅤ ㅤ Mint leaves or edible flower leaves for decoration; ㅤ ㅤ Edible flowers

Pavlova with Clementine curd, a winter alternative, to the well-loved summer berry classic The refreshing tangy curd topping deliciously harmonizes with the sweet and delicate marshmallowy pavlova center. The crispy outer adds another layer of balance to every mouthful. Note: An excellent alternative for a birthday cake as you can decorate to your heart’s desire.

Chef Terri Wahl

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Done

Recipe

PRE TIME: 1 hr 50 min

COOKING TIME: 1 hr 30 min

TOTAL TIME: 3 hr 20 min

8 SERVING

Ingredients:

Pavlova
6 large Egg whites, at room temperature
1 pinch Salt
1/3 cup Water
1 3/4 cup Sugar
ㅤ ㅤ Peach food coloring
ㅤ ㅤ Yellow food coloring
2 tbsp. Cornstarch
1½ tbsp. White vinegar
Clementine curd
1¼ cup Sugar
2 tbsp. Corn starch
2 larges Eggs
2 larges Egg yolks
1/2 cup Fresh clementine juice
1 tbsp. Fresh lemon juice
6 tbsp. Butter, cut into cubes
Whipping Cream
2 cup Heavy cream
2 tbsp. Powdered sugar
1 pinch Salt
Pavlova topping
68 small Clementines
ㅤ ㅤ Mint leaves or edible flower leaves for decoration
ㅤ ㅤ Edible flowers

Directions:

Step 1

Preheat the oven 300°F/150°C.

Step 2

PAVLOVA: Put the egg whites into the mixing bowl add a pinch of salt and whisk at a medium-high speed until the egg whites create stiff peaks. Turn the speed to low and pour in the water, continue to mix slowly whilst incorporating the sugar.

Step 3

Turn the speed up and whisk until stiff peaks form again. Note: the meringue mix should point straight up and hold there. Add the peach and yellow food coloring turn the speed down low and mix well then stop. Take out the bowl and incorporate the vinegar and cornstarch into the meringue mix.

Step 4

Line 2 baking sheets with parchment paper. Note: you can trace an 8-inch circle in the center of each parchment as a template for the pavlova mix.

Step 5

Spoon half the mixture onto each tray forming even circles, approx 8 inches in diameter. Creating a slight crater (this helps hold your filling later) in the central part approx 1 inch deep and 5 inches wide. You can also run a spatula up the sides to lift the mix. Forming a large indented disc effect.

Step 6

Bake in the preheated oven for 35 minutes. After 35 minutes, reduce the heat to 275°F/135°C and bake for another 50 minutes. When the 50 minutes is up, turn off the oven but do not open the door. Leave the pavlova in the oven for 1½ hours to cool. Remove from the oven and cool completely before filling.

Step 7

Clementine Curd: In a small heavy-based pot on medium heat. Add the sugar, cornstarch, eggs, egg yolks and mix thoroughly before you add the clementine and lemon juice. Stirring or whisking continuously allowing the sugar to dissolve before you slowly incorporate the pieces of butter the sauce will start to thicken as it simmers this process will last around 10 mins. Set the curd in the fridge.

Step 8

After the cooling period gently spread a lavish amount of curd in the crater of the pavlova close to the edge.

Step 9

Decoration: Whip the cream to medium stiffness adding a little powdered sugar ( not too much because the pavlova is sweet) and a pinch of salt. gently dollop or pipe the cream on top of the curd then garnish and decorate with your clementines, edible leaves, and flowers, finishing with a dusting of powdered sugar.