Winter Pavlova, Lemon Curd Cream and Caramel
Oh I know this looks fancy doesn’t it?….. Just a bit of piping for fun. Make yours plain if you want but it’s a Winter Pavlova as opposed to a Summer one because it has suddenly got cold here. BUT if it is hot where you are then lucky you, just change the fruit on top. The meringue is made with custard powder and a really nice lemon curd.
I wish I was a lot more fancy but this week I proved that I will never write a fashion or style blog.
I have been dragging a puffy vest around now for several weeks in case I suddenly get caught in a snowdrift. Crazy world weather, it keeps creeping to 23 C (74 F). I was off to the hairdresser, leggin’ it down the street with my vest over my arm. At the reception desk a rather beautifully dressed man flapped his hands at me and said….
“Darh-ling, let me hang that for you, it’s far too hot for a coat”. Oh I said flopping myself on the Magenta Faux velvet couch.
At least you know even if the style brush hasn’t coloured me it has painted a portrait on the salon I visit. After my cut I was looking decidedly better. Someone else took my card for payment and as I strode out into the sun, I didn’t think once about my closeted vest. In fact it wasn’t till the next morning when I thought I might take my puffer vest with me (in case it got cold), that I realized it was still at the salon.
I rang the salon recognising the voice of the well dressed man, I asked if my black vest was in the closet.
“Oh gosh darh-ling I don’t know” he purred. “What is the label?” And this is where the embarrassment starts. What label is it ….what? I said, in side my own head.
“I don’t know”. I said, “no idea”. I’ll admit I was chuffed with my vest but that’s because its a really nice shape. It came from Aldi and it was $16.99!.
“Is it a Serra?”.
” I have no idea whatsoever” I said ” but if it is black and it’s a vest, I’d say it would be mine”
“Oh, OK darh-ling I’ll leave it there, come and get it when you can”
Would it have got put somewhere a little safer had it not been Aldi Brand. That question will never be answered by me.
I am quite good at fancy desserts though, proving we are all good at something.
- Oven 150 C / 300 F. A baking tray lined with paper. Draw a 21 cm (8.5 in on the paper to guide you and put it ink side down onto am tray
- 4 egg whites ( reserve the yolks for the curd)
- 1 cup sugar (220 gm / 7.5oz
- 2 Tablespoons custard powder
- ½ teaspoon white vinegar or cream of tartar
- 4 yolks ( from the eggs above)
- 2 eggs
- 1 cup ( 250ml / 8.5 oz) lemon juice
- ½ cup / 110 gm/ 3.5 oz plus 1 Tablespoon) caster sugar
- 150 gm (1.5 sticks) chopped cold butter
- 400 ml (14 oz) cream whipped
- 3 cups of fruit. I used segmented chopped orange, sweet persimmons and pommegrante as well as walnuts. use what ever is available
- 1 cup (220 gm) caster
- ¼ cup of water
- ½ cup (125 ml / 4 oz) of orange juice
- ½ cup of cream
- Beat the egg whites in the clean bowl of a stand mixer until a nice white froth starts to form then gradually add the sugar 2-3 tablespoons at a time. Try to make sure your sugar dissolves.
- Once all the sugar is added and you have a beautiful thick white meringue add the custard powder and vinegar and mix in with a spatula.
- Put into a piping bag or just make a circle on your paper in a big blob. Empty out the centre a little.
- Bake at 150 ish for 1½ hours. Turn off the oven and leave the it in there till cool.
- Use a non metal bowl to add the yolks, and eggs with the sugar and mix well. Add the lemon juice and whisk. Put into the microwave for 1 minute. Take it out and whisk it. The sides will look a bit puffy but it will mix in. Add the chopped butter into the bowl and mix it. Put back into the microwave for another minute. Take out and whisk again
- The mixture will be quite hot now and starting to thicken. Put back into the microwave for a further minute and then whisk, cooling it a little. The mixture should be nice and hot and thick as double cream. Once chilled it will thicken up much more.
- Beat the cream and fold through ½ the lemon curd. Put the rest of the curd aside. Chill the cream mixture till you are ready to spread it onto the Pavlova
- To make the caramel put the sugar in a pot with the ¼ cup of water. Swirl the two together and cook on high till it is a dark golden . Add the orange juice and the cream. Be careful there will be steam. Simmer for a couple of minutes to reduce slightly.
- Taste and add a little salt if you like. Cool ( chill)
- Spread the pavlova with the lemon curd cream, add chopped fruit, and Pomegranate seeds, Pour over a bit of caramel and chopped walnuts or almonds. Serve with extra caramel
Now here’s a peak at a little French film that I was involved with about Pavlova’s. This was shown on French TV in April. If you can understand French it will make more sense but have a peak and see if you can see me in there!