PAVLOVA WITH CRANBERRY CURD & ORANGE ZEST


COOKBOOK: Women's Day recipe

RATE: ❤️❤️ ❤️❤️👌🏻👌🏻👌🏻👌🏻💲

This pavlova was delicious to say the least!! I made it for dessert on one of my dinner parties and I don't think there was one guest interested in trying some. I believe they thought from afar that the cranberries were pieces of bacon! Your usual pavlova is decorated with strawberries & kiwi fruit but this combination is definitely for all pavlova lovers to try! Yes it was a winner! The cranberry & orange combination was delicious.

RECIPE: it's a little hard to follow for part of the recipe but that's because it is such a long procedure in making the pavlova , curd, cream and sauce that I think they slightly cut corners to get the recipe on the one page (nothing major)

HINT: form the shape you want of the merengue. Don't forget to drop it in the middle so you can enclose the whipped cream after its baked. Leave merengue in a very low oven (120C) for the 1hour & half , do not open oven door! After that time turn off the oven, do not open door, leave merengue in the oven for 4-5 hours. You will have the perfect pavlova! AGAIN do not open oven door, this will allow air in and the merengue will either collapse or crack. I don't want to hear your perfect pavlova has flopped 😩

This recipe easily feeds 10guests. A large pavlova would cost about $40? (Filled)

I think I made this for less than half price! There's no comparison between homemade and bought. Try it! I'm giving it a huge thumbs up 👍🏻👍🏻

RECIPE

SERVES 10

PAVLOVA:

6 eggs - whites only

1 1/4 cups of caster sugar

2 teaspoons cornflour

1 teaspoon white vinegar

CRANBERRY CURD

275g cranberry sauce

1 cup water

1 cup sugar

3 eggs

CRANBERRY SAUCE

275g cranberry sauce

1/2 cup water

DECORATION

400ml thickened cream

2 large oranges, cut up

1 large handful of dried cranberries

PAVLOVA

1. Preheat heat the oven to very low, 120C.

Line an oven tray with baking paper. Mark out a 20cm diameter circle (the pavlova will spread beyond this circle) once it starts cooking). Butter and dust with cornflour and shake off excess.

2. Beat egg whites until soft peaks form. Add sugar, match batches at a time and continue to beat on high until all the sugar has been added and its thoroughly dissolved. Add sifted cornflour, then vinegar and mix until combined.

3.Spoon pavlova mix in the centre the circle on the oven tray and use a spatula or palette knife to very gently spread to the edges. Make sure you scrape up the sides to create and outside wall and a slight hollow is left in the centre.

4 Bake 1 1/2hours, then turn off the oven and leave the door ajar. Allow pavlova to cool for about 5 hours and then transfer to other plate for decorating.

CRANBERRY CURD

1 Combine cranberry sauce and water in a saucepan and cook over medium heat until cranberries have softened. Push through a fine mesh sieve. Return the seedless puree to a saucepan. Add the sugar and allow to dissolve into the puree at a low heat.

2 Next beat eggs in a separate bowl. Whisking continuously , slowly add the warm cranberry sauce mixture to the eggs, being careful not to add it too quickly to avoid scrambling the eggs. Cook slowly over a very low heat, stirring constantly until it coats the back of a wooden spoon. Remove and allow to cool completely.

CRANBERRY SAUCE

1 Simply whisk together the cranberry sauce and water in a saucepan over a high heat. Boil until reduced by one quarter and strain. Allow to cool and chill.

DECORATION

1 To serve, whip cream until think. Fill centre of pavlova with cranberry curd then top with whipped cream, a general drizzle of cranberry sauce and garnish with orange pieces and dried cranberries. Serve straight away.

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