Almond Pavlova With Lemon Curd and Strawberries
Serves eight.
Lemon curd:
1 cup fresh lemon juice
4 whole eggs
5 egg yolks (reserve 4 whites)
7/8 cup sugar
Grated zest of 3 lemons
Pinch salt
Pavlovas:
4 egg whites
Pinch salt
3/4 cup granulated sugar
1/2 cup brown sugar
1/4 cup ground almonds
1 teaspoon white vinegar
1 pound fresh strawberries, hulled and sliced
Lemon curd: Whisk all the ingredients together in a metal bowl. Set
the bowl over a pot of simmering water. Continue whisking until the
mixture becomes thick and puddinglike. Chill over ice, whisking
often. When it cools, cover with plastic wrap and refrigerate. (May
be made up to 2 days ahead.)
Pavlovas: Preheat the oven to 250 degrees. Beat egg whites with a
pinch of salt until soft peaks form. Gradually beat in the sugars,
and continue beating until the mixture is thick and stiff. Carefully
fold in the ground almonds and vinegar, using a rubber spatula.
Line a baking sheet with parchment. Place 8 dollops of the meringue
onto the sheet and, using a spoon, form them into ovals that are
slightly depressed in the center (like a soap dish). Bake for 35
minutes, then turn off the oven and let the Pavlovas cool and crisp
in the oven for about 1 1/2 hours or overnight. (May be done in
advance; store in an airtight container.)
To serve: Place a Pavlova on each plate, fill with lemon curd, and
top with sliced strawberries.
The Chef - ANNE ROSENZWEIG of Inside
Posted by Chyrel |