Cranberry Curd And Citrus Pavlova Recipes

Steps:

• Preheat oven to 250 degrees. Trace a 9-inch circle on a piece of parchment. Transfer, traced-side down, to a baking sheet.
• Pavlova: Stir together sugar and cornstarch. In the bowl of a mixer, beat egg whites with lemon juice and salt on low speed until frothy. Increase speed to medium-high and gradually add sugar mixture, beating until stiff, glossy peaks form, 10 to 12 minutes. Adhere corners of parchment to sheet with tiny dollops of meringue, then mound rest of meringue in center of circle on parchment. Using a large spoon, spread to edges of circle, leaving a well approximately 5 inches wide and 1 inch deep in center.
• Bake until crisp and dry on outside but not developing any color, 1 hour, 10 minutes to 1 hour, 20 minutes. Turn oven off (do not open door); let cool in oven until dry and crisp on outside, at least 2 hours and up to 1 day.
• Curd: Combine cranberries, sugar, orange juice, and salt in a saucepan over medium heat. Simmer until cranberries burst and collapse, about 10 minutes. Remove from heat; stir in butter until melted. Strain mixture through a medium-mesh sieve into a bowl, pressing on solids to remove as much liquid as possible; discard solids. In another bowl, whisk together egg and yolks. Slowly whisk 1 cup of cranberry mixture into egg mixture; return to pot with remaining cranberry mixture and cook over medium-low heat, stirring occasionally, until thickened and beginning to sputter, about 6 minutes. Let cool completely, then press plastic wrap directly on surface and refrigerate in an airtight container until cold, at least 2 hours and up to 5 days.
• Serving: Whisk cream, vanilla, and orange-blossom water to soft peaks. Fill well of meringue with curd. Dollop cream over curd; top with citrus supremes and gooseberries. Serve immediately.

Steps:

• For the orange curd: In a medium saucepot, whisk the egg yolks and granulated sugar together until pale yellow and slightly thickened and the whisk leaves lines behind it. Next, whisk in the orange juice and zest. Set the pot over medium heat and cook, stirring constantly with a rubber spatula, just until the mixture is thick enough to coat the back of a spoon and holds its shape when you drag your finger through it, 8 to 10 minutes.
• Remove the pot from the heat and stir in the butter until completely combined. Pour the curd into a bowl and let cool to room temperature. If any of the curd got slightly overcooked, put it through a fine-mesh strainer to remove any set egg yolk.
• Cover the curd with plastic wrap pressed directly to the surface and refrigerate for at least 4 hours. (The curd will hold well for up to 4 days.)
• For the meringue: Position a rack in the middle of the oven; preheat to 300 degrees F. Line a large rimmed baking sheet with a silicone baking mat.
• Stir together the cornstarch and lemon juice in a small bowl until the cornstarch completely dissolves. Set aside.
• Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the egg whites are frothy. With the machine running, slowly stream in the granulated sugar. Increase the speed to high and whip the egg whites until you see ribbons left in the meringue by the whip attachment. Pour in the cornstarch mixture and whip a few seconds more, until stiff peaks form and the meringue becomes very glossy.
• Mound the meringue in the middle of the baking mat and spread it into a 10-inch round using a small offset spatula -- the shape needn't be perfect, but make sure to spread the meringue in an even layer.
• Bake for 10 minutes, then drop the oven temperature down to 200 degrees F. Bake for an additional 45 to 50 minutes. The meringue is done when the top is set and not tacky to the touch, and when a small offset spatula can be slid underneath and come out clean or with very little meringue attached. Turn off the oven, crack the door, and let the meringue sit for an additional 30 minutes.
• Remove the meringue from the oven; run a large offset spatula around the circumference to release it from the baking mat. Set a serving platter beside the baking sheet and gently slide the meringue onto the platter. Let sit at room temperature until ready to assemble.
• For the vanilla whipped cream: Combine the cream, confectioners' sugar and vanilla paste in the bowl of a stand mixer fitted with the whip attachment. Beat on high speed until soft peaks form. Refrigerate for up to 30 minutes before serving.
• To assemble: Spoon the curd into the center of the meringue and spread it in an even layer, leaving a 1-inch border. Spread the whipped cream over the curd. Top decoratively with the clementine and grapefruit wheels. Garnish the entire pavlova with the lime zest and serve immediately.

Steps:

• Preheat the oven to 180°C/gas mark 4/350°F and line a baking tray with baking parchment.
• Beat the egg whites until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
• Sprinkle the cornflour over the meringue, then grate in the zest - a fine microplane is best for this - of 1 lemon and add 2 teaspoons of lemon juice.
• Gently fold until everything is thoroughly mixed inches Mound onto the lined baking tray in a fat circle approximately 23cm/10inches in diameter, smoothing the sides and the top with a knife or spatula.
• Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2/300°F, and cook for 1 hour.
• Remove from the oven and leave to cool, but don't leave it anywhere cold as this will make it crack too quickly. If you think your kitchen is too cool, then leave the pavlova inside the oven with the door completely open. When you're ready to eat, turn the pavlova onto a large flat plate or board with the underside uppermost - I do this before I sit down to the meal in question and let it stand till pudding time. This is so the tender marshmallow belly of the pav melds with the soft topping.
• Toast the flaked almonds, by frying them in a dry pan over a medium to high heat until they have started to colour. Shake the pan at regular intervals and don't let them burn. This doesn't take more than a minute or so. When they're done, remove to a cold plate so that they don't carry on cooking.
• Whip the cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a mo.
• Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little. Taste the lemon curd (if it's shop-bought) and add some lemon zest and a spritz of juice if it's too sweet.
• With a light hand, a glad heart and a spatula, spread the lemon curd on top of the meringue base. Now top with the whipped cream, peaking it rather as if it were a meringue topping. Sprinkle with the zest of the remaining lemon - you can grate this finely or coarsely as you wish - followed by the flaked almonds, and serve triumphantly.
• MAKE AHEAD NOTES: Meringue base can be made 1 day ahead. Store in an airtight container until needed.Curd can be made up to 3 days ahead. Cover and store in fridge until needed. Stir before using.Almonds can be toasted a week ahead. When cold, store in an airtight container at room temperature until needed. Assemble the pavlova about 1 hour ahead of serving.
• STORE NOTE: Leftovers can be stored in fridge, loosely covered with clingfilm, for up to 1 day.

Steps:

• Whisk together eggs, egg yolks, and sugar in large microwaveable bowl. Stir in cranberry cocktail, lemon juice and butter. Microwave on HIGH for 2 minutes; stir. Return to microwave; cook until mxiture begins to boil and thickens, about 2 minutes longer. Stir until smooth. Pour through a fine strainer into bowl. Cover and chill in refrigertor. The mixture can be stored in the refrigerator for up top 1 week. Fill each baked cool tart shell with about 1 tablespoons cold curd just before serving. Garnish with whipped cream and lemon rind.

Steps:

• For the meringue:
• Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper. In a small bowl, whisk together 2 tsp. superfine sugar, cornstarch, and salt, breaking up any lumps; set aside.
• Grind flowers or tea leaves (cut open bags, remove tea, and discard bags) in a spice mill or food processor until very finely ground; set aside.
• Using an electric mixer fitted with a whisk attachment, beat egg whites and cream of tartar or vinegar on medium-high speed until the mixture transforms from frothy soapsuds to soft, opaque peaks, about 3 minutes. You should see tracks from the whisk on the surface of the whites.
• Add the remaining 1/2 cup sugar slowly, 1 tablespoon at a time, beating to incorporate fully before adding the next spoonful, 5-8 minutes total. Continue to beat on medium-high speed until stiff, glossy peaks form, about 2 minutes more. Test to see if sugar is fully dissolved by rubbing a small amount between your fingertips. If it still feels gritty, keep beating until dissolved.
• Sprinkle the sugar, cornstarch, and salt mixture over egg whites and fold in gently with a spatula. Using a fine-mesh strainer, sift 1 Tbsp. reserved ground tea over mixture and fold in gently. Reserve remaining ground tea.
• Using a large spoon, divide meringue into 6 even mounds on the prepared baking sheet. Using the back of the spoon, make a small well in the center of each meringue. Lightly dust 1 tsp. reserved ground tea with fine-mesh strainer over meringues. Reserve remaining ground tea.
• Bake, rotating halfway through cooking time, until outsides are dry and a very pale cream color, 65-70 minutes. Turn oven off and leave door slightly ajar with meringues inside, letting them cool completely, at least 2 hours or up to overnight.
• For the hibiscus syrup:
• Bring 1 cup water to a boil in a small pot. Remove from heat and steep dried hibiscus flowers or tea bags, 4-5 minutes. Strain tea or discard tea bags; if straining, strain into a medium bowl, then return tea to pot. Add sugar and bring to a boil over high heat. Reduce the liquid, stirring occasionally, until a scant 1/4 cup liquid is left, 8-11 minutes-it should be thick with a syrupy consistency. Transfer to a small bowl and chill until cold, about 20 minutes.
• For the lemon-hibiscus cream:
• Using an electric mixer fitted with a whisk attachment, beat cream on medium-low speed in a large bowl until very soft peaks form. Reduce speed to low and gently beat in lemon curd, sour cream, and salt. If necessary, continue whipping until soft peaks return. Drizzle 1 Tbsp. chilled hibiscus syrup over whipped cream. Using a spatula, marble syrup throughout cream, creating dark pink streaks rather than a solid pink cream.
• Assemble the dessert:
• Divide meringues among 6 dessert plates, then top each with a dollop of lemon-hibiscus cream. Using a fine-mesh strainer, lightly dust top of each pavlova with 1 tsp. reserved ground tea total, if desired, and serve immediately.