Category Archives: Meringue

Pumpkin Spice Pavlova

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Serves 8-10; Curd makes about 2 cups

Ingredients

Pumpkin Spice Curd

  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1 cup white sugar
  • 2 eggs
  • 2 egg yolks
  • 1 tablespoon orange juice
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 stick butter, chopped into small pieces

Meringue

  • 3 large egg whites
  • ½ cup fine sugar
  • ½ cup dark brown sugar
  • ¼ teaspoon cream of tartar, or ½ tsp lemon juice or vinegar
  • 1/8 teaspoon salt
  • 1 cup whipping cream
  • 1 cup mascarpone
  • 1/2 cup pecans, chopped and lightly toasted
  • 2 oz dark chocolate, chopped
  • 2 oz white chocolate, chopped

Method

Pumpkin Curd

  1. Add all ingredients except the butte,  to the saucepan and whisk to combine
  3. Heat over a medium-low heat until the sugar has dissolved completely and it is slightly bubbling
  4. Continue to heat until the curd thickens slightly. When it’s ready it should coat the back of a spoon. Once you can draw a line on the back of the spoon with your finger without it running back together, it’s ready
  5. Remove from the heat. Add the butter in small chunks, stirring and letting it melt into the curd before adding the next few chunks
  6. Let cool completely and then put in the fridge to chill until you’re ready to use it

Meringue

  1. Preheat your oven to 250°F. Cover a large baking tray with baking parchment and trace a circle, about 9-10 inches in diameter, on to the paper. Turn the paper over so the drawn-on side is facing down but still visible
  2. In a clean, dry bowl of a stand mixer, using whisk attachment, whisk the egg whites until frothy, then add the cream of tartar and whip to soft peaks.
  3. Reduce the speed to medium-low and with the whisk continuously running, add in the salt and the sugars a spoonful at a time, until thick and satiny
  4. Spread the meringue inside the drawn circle, creating a nest by making the sides a little higher than the centre. Place in the oven and bake for 3 hours, then switch off the oven but leave the meringue inside until completely cool: this will take about 2 hours.
  5. Once cool, remove from the oven and set aside until ready to assemble

To Assemble

  1. Once your meringue has fully cooled, place the cream and mascarpone in a large bowl and whisk for about 1 minute, until stiff peaks form. Be careful not to over-whisk, If the mixture begins to split use a spatula to fold a little more cream into the mix to bring it back together
  2. Carefully spoon the cream/ mascarpone mixture into the centre of the meringue. Add a layer of the pumpkin spice curd on top – as much or as little as you like
  3. Sprinkle over ½ the dark and white chocolate pieces
  4. Add another layer of the whipped cream and finish by sprinkling with the remaining chocolate pieces and the toasted pecan pieces
  5. Serve and enjoy!

Tips:

  • Add you sugar in SLOWLY. I usually add it a Tablespoon at a time and let the mixture whisk for a couple pf minutes before I add the next. When all your sugar has been added you can check if its ready by dipping the back of a spoon (or your clean finger!) into the meringue mixture. Check by rubbing it. If it feels grainy- you need to whisk for about 2-3 more minutes. If it feels smooth – you’re good to go!
  • I know it sounds a long time but cooking (and cooling) your meringue as per the recipe ensures you’ll have the crispiest shell, with a chewy inside, and minimal cracks. But don’t panic! If you’re meringue does crack, or break, you can piece it back together and under the filling no on will know! Pavlovas are best when they look rustic anyway.

Cherry & Peach Pavlova w/ Tonka Bean Lemon Curd

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Makes 9 inch pavlova, yields 8-10 servings

Ingredients

Pavlova

  • 3 large egg whites
  • ½ cup fine sugar
  • ½ cup dark brown sugar
  • ¼ tsp cream of tartar, or ½ tsp lemon juice or vinegar
  • 1/8 teaspoon salt
  • 2oz dark chocolate, chopped
  • 1 cup whipping cream
  • 1 ½ cups mascarpone
  • 3 ripe peaches, sliced
  • ½ lb cherries, halved and pitted
  • ¼ cup sugar
  • 1 Tablespoon rum
  • Toasted, flaked almonds (optional)

Tonka Bean Lemon Curd

  • 5 unwaxed lemons
  • 1 cup white sugar
  • 1 medium Tonka bean (1 inch), grated using a micro-plane
  • 3 whole eggs and 3 yolks, room temperature
  • 1/8 teaspoon salt
  • 7 Tablespoons butter, cubed, softened to room temperature

Method

Pavlova

  1. Preheat your oven to 250°F. Cover a large baking tray with baking parchment and trace a circle, about 9-10 inches in diameter, on to the paper. Turn the paper over so the drawn-on side is facing down but still visible
  2. In a clean, dry bowl of a stand mixer, using whisk attachment, whisk the egg whites until frothy, then add the cream of tartar and whip to soft peaks. Reduce the speed to medium-low and with the whisk continuously running, add in the salt and the sugars a spoonful at a time, until thick and satiny
  3. Spread the meringue inside the drawn circle, creating a nest by making the sides a little higher than the centre. Place in the oven and bake for 3 hours, then switch off the oven but leave the meringue inside until completely cool: this will take about 2 hours. Once cool, remove from the oven and set aside
  4. Place the chocolate into a small heatproof bowl and set it over a small saucepan of simmering water, making sure the base of the bowl is not touching the water. Stir occasionally until melted. Cool slightly, then brush the chocolate inside the meringue nest, leaving the top and sides bare. Do this gently, as the meringue is fairly delicate. Leave to set for about 2 hours
  5. Place the cream and mascarpone in a large bowl and whisk for about 1 minute, until stiff peaks form. Be careful not to over-whisk, If the mixture begins to split use a spatula to fold a little more cream into the mix to bring it back together. Refrigerate until needed
  6. In a bowl combine the peach slices, cherries, sugar and brandy. Leave to macerate on the counter while you prepare the curd

Tonka Bean Lemon Curd

  1. Zest three of the lemons into a bowl with the sugar and grated tonka bean. Rub together with your fingertips to release the oils, then squeeze enough the lemons to give 1 cup juice
  2. Whisk the eggs into the sugar followed by the lemon juice, a little at a time, until fully incorporated
  3. Put in a heavy-based pan over a low heat and stir continuously with a rubber whisk or wooden spoon until thickened- which should take about 7 minutes. Strain into a medium bowl to remove any lumps or debris
  4. Whilst gently whisking, start dropping in the butter, a  tablespoon at a time, beating well at each addition until incorporated before adding in the next. When all the butter has been added continue beating until smooth
  5. Cover with cling wrap and allow to cool fully in the fridge before use

To assemble

  1. Carefully spoon the cream/ mascarpone mixture into the centre of the meringue. Using a teaspoon, place dollops of the tonka bean lemon curd onto the cream and swirl using a knife or chopstick.
  2. Top with the macerated fruit, drained of liquor, and pipe drizzles of additional curd over the fruit
  3. Sprinkle with a few toasted, flaked almonds for a finishing touch and serve immediately

Corn Husk Meringue w/ White Chocolate Sweetcorn Mousse

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So this is a dish that in a sense “never was”. Episode 3 of Food Network Canada’s Great Chocolate Showdown had an elimination challenge of selecting from a preset range of vegetables and using said vegetable as the feature item in a dish of your creation. Along with chocolate of course! I got to sit this out thanks to winning “Sweet Safety” that week but nonetheless I couldn’t help but think that I’d have loved to have done this challenge as it’s right in my wheelhouse of using unexpected ingredients in unexpected places.

I’d have been hoping for Sweetcorn from the Parsnip; Pumpkin; Beets; Fennel and Sweetcorn). This would have given me the ideal opportunity to pay homage one of my food idols Enrique Olvera. Taking one of his feature desserts from the menu at his Pujol restaurant and tweaking it somewhat (hopefully not too irreverently!) to facilitate the over-riding brief of the show and yes- include chocolate.

Corn Husk Meringue w/ White Chocolate Sweetcorn Mousse #recipe #greatchocolateshowdown

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Ingredients

Makes 4

Meringue

  • 4 dried cornhusks
  • 2 large egg whites
  • 1/2 cup sugar

Mousse

  • 1 1/2 cups fresh corn kernels (from 3 ears)
  • 1 tablespoon sugar
  • 1/8 teaspoon kosher salt
  • 1 cup heavy cream
  • 2 oz white chocolate, grated
  • 1/4 cup mascarpone

Salted Bitter Caramel Popped Corn

  • 1/3 cup popping corn kernels
  • 2 Tablespoons Canola, or other flavorless, oil
  • 1/2 cup dark brown sugar
  • 3 Tablespoons water
  • 1/2 teaspoon Kosher salt
  • Additional sea salt to taste

Method

Meringue

  1. Preheat the oven to 450° F. Spread the husks on a large baking sheet; bake for 8 to 10 minutes, until browned. Remove the browned husks from the oven and reduce the oven temperature to 200° F
  2. Cut any unbrowned ends from the husks, discard and break the remaining browned husks into small pieces Transfer to a spice grinder in batches and grind to a powder. Sift the husk powder through a fine sieve and discard the larger remnants
  3. In a stand mixer fitted with the whisk, beat the egg whites until soft peaks form. With the mixer on, gradually beat in the sugar until medium peaks form. Add 2 1/2 tablespoons of the husk powder; beat at medium-high speed until stiff. Reserve any remaining husk powder for serving
  4. Transfer the meringue to a pastry bag fitted with a round tip. Pipe four 3-inch rounds of meringue onto a parchment paper–lined baking sheet. Bake for about 1 hour and 10 minutes, until the meringues are set and sound hollow when lightly tapped on the bottom. Set aside and set cool completely while you make the mousse

Mousse

  1. In a skillet, combine the corn, sugar, salt and 3/4 cup of the cream and bring just to a boil. Simmer over moderate heat, stirring, until the corn is tender, 8-10 minutes. Transfer to a blen­der and puree until smooth.
  2. Strain the puree through a fine sieve, pressing on the solids. Add in the white chocolate and stir until melted and fully combined. Let cool completely, then whisk in the mascarpone
  3. In a bowl, beat the remaining 1/4 cup of cream until stiff. Fold into the corn mixture until no streaks remain. Chill until ready to serve

Salted Bitter Caramel Popped Corn

  1. Measure corn kernels and oil into a large pan
  2. Cover pan leaving lid slightly ajar and place over a medium heat
  3. Kernels will start to pop, shake occasionally. When popping slows and stops remove pan from heat and carefully remove the lid
  4. Leave to cool for 5 minutes, then transfer to a bowl to cool fully while you prep the caramel coating*
  5. Line and oil spray a baking sheet
  6. In a pan combine the brown sugar and water. Heat over a medium heat until sugar has melted, swirling the pan often
  7. Increase heat to high and boil for 6-8 minutes until sugar syrup has thickened
  8. Remove pan from heat, stir in the Kosher salt and leave to cool for 5 minutes. Carefully toss in 1 1/2 cups popped corn and gently stir to fully coat the popped corn pieces. Transfer to your prepared baking sheet, spreading the pieces out before leaving to cool and set.
  9. Once cooled toss the pieces in additional seas salt to taste

Assembly/ To Serve

  1. Transfer the meringues to plates and gently crack open with a table knife. Spoon the corn mousse between the meringues
  2. Arrange a sprinkling of the salted bitter caramel popped corn around the plate and sprinkle the remaining corn husk powder over. Serve right away

*This recipe makes more popped corn than needed. Any surplus can be stored in an air-tight bag or container for scoffing later!

**In the photos here I have also garnished with some tempered white chocolate “corn husks”.