Kitchen tip for making pavlova: To help the egg whites beat to perfection, use a clean and dry glass or metal bowl. Traces of fat can prevent egg whites from achieving volume.
Prepare Raspberry Pastry Cream while the meringue is baking.
Raspberry Pavlova
2014-12-10 01:11:54
Yield: 6 to 8 servings
Ingredients
- 3 large egg whites, at room temperature
- 1⁄4 teaspoon kosher salt
- 11⁄2 teaspoons cornstarch
- 3⁄4 teaspoon distilled white vinegar
- 3⁄4 cup sugar
- Raspberry Pastry Cream (recipe follows)
- 2 cups sweetened whipped cream
- 1 cup fresh raspberries
Instructions
- Preheat oven to 200°. Line a baking sheet with parchment paper. Set aside.
- In a stand mixer fitted with the whisk attachment, beat egg whites and salt at high speed until foamy. In a small bowl, whisk together cornstarch and vinegar; add to egg whites, beating until soft peaks form, approximately 1 minute. With mixer on high speed, add sugar in a slow steady stream. Beat until sugar is completely dissolved and stiff peaks form, approximately 6 minutes.
- Spread mixture onto prepared pan, forming a 9-inch circle with a 6-inch-wide depression in center.
- Bake 1 hour and 15 minutes. Turn off oven, and allow meringue to cool in oven 1 hour more. Remove from oven, and place on a serving platter. Fill center with Raspberry Pastry Cream; top with sweetened whipped cream and fresh raspberries. Serve immediately.
Taste of the South https://tasteofthesouthmagazine.com/
Raspberry Pastry Cream
2014-12-10 01:25:03
Yield: approximately 2 cups
Ingredients
- 1 1⁄2 cups whole milk
- 1⁄3 cup sugar
- 1⁄8 teaspoon kosher salt
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon all-purpose flour
- 2 tablespoons unsalted butter
- 2 teaspoons raspberry-flavored liqueur, such as Chambord
- 1⁄4 teaspoon orange zest
Instructions
- In a medium saucepan, heat milk, sugar, and salt over medium heat until sugar is dissolved, 4 to 5 minutes. Remove from heat.
- In a medium bowl, whisk together egg yolks, cornstarch, and flour. Add milk mixture to egg mixture in a slow steady stream, whisking until combined. Transfer mixture to saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until mixture thickens and just begins to boil, 3 to 4 minutes. Remove from heat; strain mixture into another medium bowl. Stir in butter, liqueur, and orange zest. Cover surface with plastic wrap, and let cool in refrigerator approximately 1 hour.
Taste of the South https://tasteofthesouthmagazine.com/
