Eat!, Recipes

Eat THIS: Lemon Cream Pavlova — The Perfect Summer Dessert

You know we love Pavlova, you know we love Lemon Panna Cotta, well let’s go ahead and combine the two for a lovely, delish summer-time dessert for your elegant get-together!

You’ll get 6 small pavlovas out of this recipe;
For the lemon cream
  • 4 egg yolks (room temp, save the egg whites!)See original image
  • ⅓ cup fresh squeezed lemon juice (from about 3 lemons)
  • Zest of 2 lemons
  • ½ cup sugar
  • pinch of salt
  • 6 tablespoons unsalted butter cut into chunks
For the Pavlova:
  • 4 egg whitesSee original image
  • 1 cup  sugar*
  • ½ teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract.
For the Whipped Cream:
  • 1 cup heavy whipping cream, very cold
  • ½ teaspoon vanilla extract
  • 1 tablespoon powdered sugar
For the Lemon Curd:

① In a small saucepan combine the yolks, lemon juice and zest, salt and sugar. Whisk together and then cook over medium heat, stirring constantly for 5-7 minutes, until mixture thickens and can coat the back of a spoon. I whisk the heck out of this while it’s cooking, for excellent results. Remove from  the heat and whisk in the butter, one piece at a time.

② Beat, beat, beat with a whisk until smooth! You’ll knock out any remaining lumps quite easily, or  pour through a fine mesh sieve, straining out any chunks or large zest bits. Cover with a piece of plastic wrap placed directly on the surface and refrigerate until chilled completely.

③ Meanwhile, you can make your Pavlovas.

For the Pavlovas:See original image

① Preheat oven to 275F. Line a large cookie sheet with parchment paper. Trace 6- 3 inch circles spaced evenly among the sheet and flip the parchment over so the writing is facing down.

② Place the egg whites in the very clean bowl of a stand mixer fitted with a (very clean) whisk attachment. Whisk on medium high speed until soft peaks form. Let the machine continue to run as you gradually add the sugar- one tablespoon at a time. Continue to beat, raising the speed to high if needed, until stiff glossy peaks are formed.

③ Sprinkle the corn starch, vinegar and vanilla over the meringue and gently fold them in to combine.

④ Now gently spread the meringue in the circles on the parchment to make circular bases. Make sure the edges of the meringue are slightly higher than the center so you have a very small well in the middle. Smooth with the back of a large spoon.

⑤ Bake for about 40-55 minutes, or until the meringue rounds are a pale pink egg-shell type color. Turn the oven off and leave the door slightly ajar to let the meringues cool completely. As the meringue cools, it will crackle slightly.

See original imageJust before assembly and serving, prepare the whipped cream:

Whip the heavy cream with an electric mixer until soft peaks form. Add the vanilla and sugar and continue beating until you get stiff peaks.

For the Assembly, just before serving:

Top each cooled meringue round with a large spoonful of lemon curd and spread it to the edges. Add a large dollop of whipped cream, a tiny twist of lemon zest and enjoy!

See original imageSee original image


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