Tag 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

Queen of Puddings Brunch Pancakes

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Yet another bake that came about from my time on Food Network Canada’s show Great Chocolate Showdown. The elimination challenge in Episode 4 was to bake a brunch dish inspired by a favorite childhood dessert, using QuakerTM oat flour. The items for selection were coffee cake, tart, pancakes, crepes and biscuits. While I’m definitely partial to a good breakfast biscuit, pancakes are much closer to my heart. Waffles give me a savory brunch option, whilst pancakes are the perfect vehicle for a sweet option.

My childhood memory would have been firmly anchored in my mom and her synonymous dessert that is Queen of Puddings. My mother was solely responsible for my ability, passion and sometimes foolhardy ambition when I bake. In my childhood memories, she’s permanently enrobed in a gingham tabard, and there was nothing this woman couldn’t make, bake or generally concoct in the kitchen. If I were to sum up a childhood of kitchen memories in one delicious dessert, Queen Of Puddings, instantly springs to mind. With layers of breadcrumb enriched vanilla custard layered with sweet, tangy raspberry jam and topped with billowy clouds of fluffy, golden toasted meringue it was my mom’s go-to dessert when ingredients were scarce. For me it’s a classic case of my mom being a kitchen alchemist and turning a few mundane ingredients into something fantastic- a fine example of the whole being more than the sum of it’s parts. The original recipe is easy and comforting, and it’s warmth, familiarity and soothing nature will always remind me a a childhood at my mother’s hip.

Of course trying to marry such a quintessentially classic comfort pudding with the concept of brunch was always going to be a fun challenge at best! In my head the signature layers of the original recipe lend themselves perfectly to create a layered, stacked brunch dessert. Here I’ve created a pancake stack bordering on an entremet- layers of pancake with ganache, custard, and jelly regally crowned with peaks of soft, fluffy meringue. Anyone for a boujee brunch?

Yes I’ve taken shortcuts here with the use of Jello-O and custard powder. For me, when making brunch, shortcuts are ALWAYS welcome. Anything that helps me get to the table fast and get the bubbles flowing even faster is always acceptable in my books! I’m not one to stand on ceremony.

Bottoms up!

Queen of Puddings Brunch Pancakes #recipe #greatchocolateshowdown

Makes 4

Ingredients

Oat Pancakes

  • 2 cups oat flour
  • 1 1/2 tsp baking powder
  • 1/2 cinnamon
  • 1/8 tsp Kosher salt
  • 2 eggs
  • Zest 1 large orange
  • 1 cup whole milk
  • 1/4 cup butter, melted
  • 1 Tbsp agave syrup
  • 1/2 tsp vanilla extract
  • 1 cup chocolate chips

Whipped Chocolate Ganache

  • 1/2 cup whipping cream
  • 2oz dark chocolate, cut in to chunks
  • 1 Tbsp Raspberry liqueur
  • 1/8 tsp Kosher salt

Prosecco Raspberry Gelee

  • 1 pack Raspberry Jell-O
  • 1 cup boiling water
  • 1 cup Prosecco

Chocolate Custard

  • 2 Tbsp custard powder
  • 2 tsp sugar
  • 1 cup whole milk
  • 2 oz dark chocolate, cut in to chunks

Meringue

  • 2 egg whites
  • 1/2 cup fine sugar

To Serve

  • 1 1/2 cups fresh raspberries, sliced lengthwise in half

Method

Prosecco Raspberry Gelee

  1. In a jug combine Jell-O powder and boiling water. Stir until dissolved
  2. Slowly add in prosecco and stir gently to incorporate
  3. Pour into 3″ dia silicone tartlet mold to 1/4″ depth
  4. Place in refrigerator to set

Chocolate custard

  1. Mix the custard powder and sugar together in a small pan
  2. Add the milk, and stir to combine
  3. Continue heating, stirring constantly, until the custard is smooth and well thickened
  4. Remove pan from heat and stir in chocolate chunks until melted and fully incorporated
  5. Leave to cool for 5 mins before placing into a piping bag fitted with a plain round tip
  6. Pipe discs of the custard into a silicone tartlet mold to match your Jell-O tartlet mold
  7. Cover the surface of the custard with cling wrap to prevent skin forming on the surface
  8. Place in refrigerator to set

Whipped Chocolate Ganache

  1. Gently heat the cream in a pan until just below boiling. (look for small bubble starting to appear at the edge of the cream)
  2. Remove from heat, add the raspberry liqueur, salt and chocolate chunks and leave for 2-3 minutes
  3. After this time gently stir to emulsify the mixture until it is smooth and uniform in color
  4. Leave to cool to room temperature
  5. Using a whisk or hand held mixer whip the mixture until light and fluffy. Be careful not to overwhisk in case of separation
  6. Cover and set aside until needed

Oat Pancakes

  1. In a medium bowl, whisk together the oat flour, baking powder, cinnamon, and salt
  2. In a separate larger bowl, mix together the eggs, milk, melted butter, orange zest, and vanilla extract
  3. Add the dry ingredients and stir to combine. Once nearly combined stir in the chocolate chips
  4. Heat a griddle pan over a medium high heat. Lower heat to medium low, and using 1/3 cup measurement pour circles of pancake batter to give you 8 pancakes. Your pancakes should spread to approximately 4-4 1/2″ diameter
  5. Cook on each side for 3-2 minutes until golden brown, flipping when done.
  6. Remove from heat and set aside until serving

Meringue

  1. In a stand mixer fitted with the whisk, beat the egg whites until soft peaks form
  2. With the mixer on, gradually beat in the sugar until stiff peaks form. meringue should be glossy and smooth
  3. Transfer to a piping bag fitted with a desired piping nozzle

Assembly/ To Serve

  1. Remove whipped ganache from refrigerator and transfer to a piping bag fitted with a round plain nozzle
  2. Pipe a round of ganache onto a pancake placed on a plate, leaving 1/4-1/2″ border
  3. Set raspberries halves around on the border, standing up against the ganache
  4. Place a second pancake on top
  5. Carefully remove a round of chocolate custard* from the mold and place on top of second pancake
  6. Carefully remove a round of raspberry gelee* from the mold and place on top of the chocolate custard round
  7. Set raspberries halves around on the border, standing up against the custard & gelee rounds
  8. Top with peaks of meringue piped in desired arrangement and torch to finish until toasted and browned
  9. Serve with any remaining raspberries

*Chocolate custard and gelee rounds can be placed in the freezer, after setting, for 10-15mins to firm up to aid removal

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”.