Pavlova

This is a recipe for a one layer pavlova. It is made of meringue, lemon curd, whipping cream, and fresh strawberries. This is not something that makes good leftovers, so assemble only when you are ready to serve. Otherwise it will get mushy and ruined. It takes a long long long time to make, but it tastes great and isn’t particularly difficult. The meringue is high protein, no fat, and super healthy. The lemon curd is moderately healthy. The whipping cream is not healthy at all, so use it sparingly. Note that you will need parchment paper for this recipe. And a Kitchenaid mixer.

MERINGUE:

Ingredients:

4 egg whites
pinch of salt
1 c sugar
2 tsp cornstarch
1 tsp white or rice wine vinegar
a few drops vanilla extract
a few drops rose extract

Directions:

  1. Preheat oven to 350 F.
  2. Line baking sheet with parchment paper. Trace a 9 in circle on it.
  3. In kitchenaid, blend egg whites, salt until stiff peaks. Then add sugar. Fold in cornstarch, vinegar and extracts in the end.
  4. Place the meringue on the 9 in circle and shape into a flat disk.
  5. Lower oven heat to 300 F and bake meringue for 75 min.
  6. After 75 min, turn off oven and let meringue cool while in oven.

LEMON CURD

Ingredients:

4 large egg yolks
1.5 c sugar
1/2 c fresh squeezed lemon juice, and zest of the lemons you used for the juice
6 tbsp butter
1/8 tsp salt

Directions:

  1. Combine yolks, lemon zest, lemon juice, and sugar in small saucepan. Whisk. Stir over medium heat constantly for around 5 min, until mixture is thick enough to coat the back of the wooden spoon.
  2. Take off of heat.
  3. Add butter, stir until smooth.
  4. Transfer to medium bowl, cover with a sheet of plastic. Fridge until cool, at least one hour.
  5. Note: if the yolks curdle and mixture becomes lumpy, use a strainer to get rid of the curdled part.
  6. Note: the lemon curd lasts for 5 days in the fridge. You can also freeze it to use later.

STRAWBERRIES

Ingredients:

1 pound strawberries, hulled and quartererd
1/4 tsp vanilla extract
2 tbsp sugar
pinch salt

Directions:

  1. Mix well. Let sit for 15 min to 2 hours at room temperature. I like to put it in a pyrex bowl with a lid.

WHIPPING CREAM:

Ingredients:

1 pint whipping cream (this is the same as 2 cups)
1/4 tsp vanilla extract
some lemon zest

Directions:

  1. In kitchenaid on high, mix until stiff peaks form.

PUTTING IT ALL TOGETHER:

  1. Take the meringue off the parchment paper. Put on cake stand over a cute doily (they sell disposable ones at Walmart).
  2. Crack the top of the meringue with a spoon
  3. Option: You can mix the lemon curd with whipping cream, and THEN put it on the meringue. Or you can have two separate layers.
  4. Top with lemon curd, then whipping cream, then strawberries. Serve immediately.

TIP: You can buy lemon curd if you don’t want to make it. Or lime curd, passion fruit curd, grapefruit curd, or orange curd. (In that order of yumness). You can find rose extract in an Indian grocery store. If you don’t like rose, you can skip it altogether.

 

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Rose Pistacio Doughnuts

Recipe from Extra Crispy.

Yields: 12 doughnuts
Cook Time: 15 minutes
Hands-On Time: 15 minutes
Total Time: 30 minutes

Ingredients:

For the doughnuts:

½ cup raw pistachios
1 ½ cup flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cardamom powder
¼ cup brown sugar
½ cup granulated sugar
1 egg
½ cup Greek yogurt
1 tablespoon rosewater
3 tablespoons pistachio oil
2 drops green food coloring (optional)

For the glaze:

1 cup powdered sugar
2 tablespoons milk
½ teaspoon rosewater
Red food coloring (optional)
Fresh edible rose petals, for garnish
Pistachios, for garnish

Directions:

  1. Preheat the oven to 350°F.
  2. Pulse pistachios in a food processor until chopped, about 1 minute. Process in 30-second intervals until finely ground resembling a dry, gritty flour. Reserve 1 tablespoon for sprinkling over the icing.
  3. In a medium mixing bowl, whisk together the ground pistachio, flour, baking powder, baking soda, cardamom powder, and salt. Set aside.
  4. Using a stand mixer or a hand mixer on low speed, cream the brown and granulated sugars with the egg. Add the Greek yogurt and mix some more.
  5. Add the dry ingredients to the wet and mix until just combined. Slowly add rosewater, while stirring on a low speed and drizzle in the oil. Optional: Deepen the batter’s color by adding a drop or two of green food coloring.
  6. Spray a 12-cavity doughnut pan with cooking oil. Scoop the batter into a large sealable plastic bag and cut a hole on one of the bottom corners to form a makeshift “piping bag.” Fill each mold three-quarters of the way.
  7. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven. Place the doughnuts on a wire rack and let them cool completely.
  9. To make the glaze, whisk together powdered sugar, milk, and rosewater in a small bowl. Add a drop or two of red food coloring for a baby pink shade.
  10. Dunk each doughnut down into the bowl of icing, twisting and turning to form a thick, even layer. Sprinkle with reserved ground pistachios and fresh rose petals. Allow the glaze to set before serving.

P.S. These cake doughnuts taste much, much better a day later once the icing has seeped into the dough.

P.S.S. If you leave the doughnuts out to sit overnight, the rose petals will dry out and look even prettier than before.