Strawberry-Passionfruit Pavlova

Okay, I'm a little Pavlova-obsessed right now. That texture! That crisp outside! That gooey inside! I love it. Last night I did mini meringues for a Passionfruit Pavlova with Vanilla Ice Cream. This morning, I used a large meringue to make a sweet brunch treat...

Meringue

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 pan with parchment paper and spoon the meringue into the pan, using a spoon to spread it to the edges. Bake for 15 minutes, lower the heat to 200°F, and bake for another 90 minutes. Turn off the heat and cool the meringues in the oven with the door propped open.

Pavlova

passionfruit curd
unsweetened whipped cream
fresh strawberries
powdered sugar

To assemble, lay your meringue on a serving platter. Smear it with curd. Top it with unsweetened whipped cream. Lay sliced strawberries on top. Dust with powdered sugar.

Comments

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Culinary Adventures with Camilla

Search This Blog