Gin­ger curd, sour cream & straw­berry pavlova

delicious - - ON TREND. -

They may be small, but Parkes­bourne Pro­duce’s gold medal Alpine straw­ber­ries are in­tense, while state win­ner Bunda Ginga’s ground gin­ger is beau­ti­fully warm and fra­grant. A pav show­cas­ing both re­vamps this clas­sic Aus­tralian dessert.

SERVES 6

Be­gin this recipe 1 day ahead. 8 egg­whites 2 cups (440g) caster sugar 2 tsp white vine­gar 250g sour cream, whisked Hulled straw­ber­ries (Parkes­bourne Pro­duce Alpine Straw­ber­ries – sub­sti­tute small straw­ber­ries) and lemon balm leaves (from good gro­cers – sub­sti­tute mint), to serve

LEMON & GIN­GER CURD

2 eggs, plus 2 egg yolks

3/4 cup (165g) caster sugar 80g cold un­salted but­ter, chopped Finely grated zest and juice of 2 lemons 2 tsp ground gin­ger (Bunda Ginga) Pre­heat oven to 150°C. Grease a bak­ing tray and line with bak­ing pa­per.

Place egg­whites in a stand mixer fit­ted with the whisk at­tach­ment and whisk to soft peaks. With the mo­tor run­ning, slowly add sugar, whisk­ing un­til all sugar is dis­solved. On low speed, gen­tly mix in vine­gar un­til com­bined.

Place large spoon­fuls of mix­ture in a ring on pre­pared tray, fill­ing cen­tre with re­main­ing mix­ture. Place in oven, then re­duce to 120°C. Bake for 1 hour 30 min­utes or un­til dry to the touch. Turn off oven and leave with the door ajar un­til com­pletely cooled.

Mean­while, for the curd, whisk eggs, egg yolks and sugar in a saucepan un­til smooth. Place pan over low heat and add but­ter, lemon juice and zest, and gin­ger. Cook, whisk­ing con­stantly, for 6-8 min­utes or un­til thick­ened. Strain through a sieve into a bowl, then cover sur­face di­rectly with plas­tic wrap and chill for at least 2 hours or un­til com­pletely cooled.

Care­fully trans­fer pavlova to a serv­ing plat­ter. Gen­tly fold sour cream through curd and spoon over meringue. Scat­ter with straw­ber­ries and lemon balm leaves to serve.

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