Pas­sion­fruit pavlova

Good (UAE) - - THE CHEF SHOP -

Serves 5 pavlova

3.5 egg whites 150g caster sugar 5g corn flour 3ml white vine­gar 0.5 vanilla pod

pas­sion fruit curd

2 pas­sion fruit for puree half an egg 27g sugar 0.4g sosa agar pow­der 35g but­ter

marscapone cream

125g whip­ping cream 38g marscapone 7.5g ic­ing sugar

1) To make pavlova, di­vide the sugar into four lots. 2) Whisk egg whites to soft peaks. 3) Add first lot of sugar and whisk for 5 min­utes, re­peat­ing steps un­til all sugar is fin­ished. 4) Whisk un­til stiff peaks, adding vanilla at the last minute. 5) Take off mixer and fold through vine­gar and corn flour. Pipe 40-45g for each pavlo­vas onto a mat or tray. 6) Bake at 120°C un­til the out­side is crispy and the cen­tre is soft. 7) To make pas­sion fruit curd, first make pas­sion fruit puree by blend­ing pas­sion fruits and strain­ing in a fine sieve. Stir puree and agar, while both are cold. Whisk to­gether eggs and sugar. Put pas­sion fruit puree and agar in a pot and bring to the boil. Pour onto egg mix and place back in the pot. Bring back to the boil for 15 sec­onds, then re­move from heat. Pour onto on a small tray or into a small bowl and let harden and cool for at least 3 hours. once set, whip in standup mixer un­til light and fluffy. 9) To as­sem­ble, cut a hole in the base of the pavlova with a ring cut­ter. Pipe whipped pas­sion fruit curd into the hole cre­ated. Place pavlova on a plate. Pipe marscapone cream on top. Sur­round with fresh-cut fruit of your choice.

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