Hibiscus Pavlova With Lemon Hibiscus Cream Recipes

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HIBISCUS PAVLOVA WITH LEMON-HIBISCUS CREAM

Hibiscus tea has a gorgeous magenta hue and sweet-tart cranberry flavor. This pavlova uses the tea two ways: finely ground to infuse and tint light-as-air meringues and also brewed, reduced, and combined with lemon curd to create a rich whipped cream topping. The result is a dessert that's both stunning and delicious.

Provided by Rhoda Boone

Categories     Cookies     Milk/Cream     Egg     Herb     Dessert     Easter     Passover     Kid-Friendly     Wheat/Gluten-Free     Spring     Summer     Sour Cream     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 6

Number Of Ingredients 15



Hibiscus Pavlova with Lemon-Hibiscus Cream image

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.

For the meringue:
1/2 cup plus 2 teaspoons superfine sugar, divided
2 teaspoons cornstarch
1/8 teaspoon fine sea salt
6 tablespoons dried hibiscus flowers (available at natural food stores, Latin or Middle Eastern markets, or online) or 7 hibiscus tea bags
3 large egg whites, room temperature
1/4 teaspoon cream of tartar or 3/4 teaspoon distilled white vinegar
For the hibiscus syrup:
2 tablespoons dried hibiscus flowers or 2 hibiscus tea bags
1/4 cup superfine sugar
For the lemon-hibiscus cream:
1 cup cold heavy cream
3 tablespoons homemade or store-bought lemon curd
2 tablespoons sour cream
Pinch of fine sea salt

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