Saturday, March 1, 2014

Passionfruit Pavlova with Vanilla Ice Cream

After a stop at the Penny Ice Creamery a couple of weeks ago - where I had a rose pavlova with pistachio ice cream, candied rhubarb, and a drizzle of white chocolate sauce - I decided to make my own version. I would never have thought to put ice cream on top of a meringue! But it's really a delightful mix of textures.

6 organic large egg whites
pinch fleur de sel
1 t white vinegar
3/4 C organic granulated sugar
1 T cornstarch

Preheat the oven to 350°F. Combine egg whites, salt, and white vinegar together in a large mixing bowl and beat on high speed until soft peaks form. Combine the sugar and cornstarch together in a small bowl and add to the egg whites in thirds, whisking each addition in completely. Beat until stiff peaks form.

Line a baking sheet with parchment paper and spoon the meringue into12 big spoonfuls, using a spoon to spread them in a circle.

Bake for 10 minutes, lower the heat to 200°F, and bake for another hour. Turn off the heat and cool the meringues in the oven with the door propped open.

passionfruit curd
ice cream (after much discussion about flavor combinations, I went with Three Twins' Madagascar Vanilla)
passion fruit syrup*

Lay your meringue on your serving plate and smear with curd. Place a scoop - I used a small truffle scoop -of ice cream on top the curd. Drizzle with passionfruit syrup. Serve immediately.

*My syrup didn't retain that gorgeous, tell-tale passionfruit color because I only  had organic coconut sugar which is brown in color. If you want that bright orange, use granulated sugar. Next time...
  • 1 C passionfruit juice and pulp
  • 1 C organic coconut sugar
Place both ingredients in a medium saucepan. Bring to a boil and swirl until the sugar is completely dissolved. Simmer for 10 minutes. The syrup with thicken as it cools.

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