Friday, January 27, 2017

Saturday Recipe

I have always loved Pavlova, but never thought of making small ones. I think I would be inclined to add a dollop of cream too. The only time I was in Cornwall, UK, I pigged out on meringues and Cornish Cream.

CLEMENTINE PAVLOVA

INGREDIENTS FOR THE MERINGUES
3 egg whites
pinch of salt
1 tsp cream of tartar
¾ cup sugar
6 clementines: 2 used in the meringue and the syrup, 4 cut into rindless segments (suprêmes) for the topping

INGREDIENTS FOR THE SYRUP
1 cup water
¾ cup sugar
1 cinnamon stick
2 anise pods
1 vanilla bean

1. Preheat oven to 195ºF with the rack in the center of the oven. Line a baking sheet with parchment paper.

2. Mix the egg whites, salt, and cream of tartar in the bowl of a stand mixer on medium-low speed. Gradually add sugar and increase the speed of the mixer to medium, then medium-high. When all sugar is incorporated, continue whipping on high speed for about 10 minutes until the whites are stiff and glossy. The time spent will be worth it! With the mixer turned off, zest 2 clementines into the meringue and carefully fold in.

3. With a spatula, scrape the meringue out of the bowl to form two round mini pavlovas on the baking sheet. Transfer to the oven and bake for 1.5 to 2 hours, running your oven’s fan if it has one. The pavlovas are done when the outsides are dry to the touch but still white and sound hollow when (gently) tapped. Leave them in the oven to cool with the door ajar.

4. Make the syrup: In a small saucepan, combine water with sugar, cinnamon stick, vanilla bean, and anise pods. Squeeze the 2 zested clementines into the mix and add the flesh as well. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Remove from heat, strain the liquid (discard the spices and the clementines) and allow to cool.

5. When ready to serve, top the mini pavlovas with fresh clementine segments and the syrup.

6. You can store the baked pavlovas in an airtight container for 1 to 2 days. Top with the fruit and syrup before serving. Don’t refrigerate the meringues because they absorb moisture and become chewy. This dessert is best eaten the same day.

Servings: 2

Author: Kate Kosaya
Source: Tastebook


Have a great day
 

11 comments:

  1. I thought you were tired, LOL!

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    1. I didn't mean to post this yet Denise. I slept pretty well last night.

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  2. I've never made or eaten them but they look yummy and fun.

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    1. I have made a full sized Pavlova but not little ones Ivy.

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  3. Maybe tomorrow you will sleep:) This sounds yummy!

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    Replies
    1. Maybe. Meringue can't be beaten in my book Birgit.

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  4. I have never heard of these. Dare I try?

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    Replies
    1. Nothing ventured, nothing gained Liz.

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