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.

 

Strawberry Cake

 

I want something that I can make in pieces, and then assemble when company comes.

SO: Vanilla cupcakes, custard, strawberry compote, and whipping cream.

To serve: Slice the vanilla cupcake in half, add a dollop of custard and a dollop of strawberry compote. Replace the top of the cupcake. Top with whipping cream. Serve with meringue crumble.

NOTE: These ingredients can also be arranged in a trifle. Find a tall container. Layer first cake, then compote, then custard, then cream. Alternate attractively. Serve.

Custard Recipe (makes 3 cups):

4 large egg yolks
1/2 c sugar
1/4 c cornstarch
pinch salt
2 c milk
1 1/4 tsp vanilla extract

Directions:

  1. Whisk egg yolks until smooth in large bowl. Combine sugar, corn starch, and salt in medium saucepan and heat on medium heat. Stir constantly, adding milk gradually in a slow, steady stream. Cook until mixture thickens and begins to bubble, about 5 min.
  2. Whisking constantly, slowly pour 1/3 of the milk mixture into the egg yolks (this is called tempering, which keeps the yolks from curdling). Pour remaining milk mixture in saucepan. Cook over medium heat, whisking constantly, until mixture comes to full boil and is thick enough to hold its shape when lifted with a spoon, 2 to 4 min. Remove from heat, stir in vanilla.
  3. Strain mixture through fine sieve into heatproof bowl. Cover with parchment paper or plastic wrap, pressing directly onto surface to prevent skin from forming. Refrigerate until chilled and firm, at least 2 hours, up to 2 days.

Vanilla Cake Recipe:

Ingredients:

1.5 c all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
6 tbsp room temperature butter
1 1/8 c sugar
2 eggs
2/3 c buttermilk
1 tsp vanilla extract

Directions:

1. Mix butter and sugar on high in kitchenaid until fluffy.

2. Add eggs. Blend on high until fluffy.

3. Add baking soda, baking powder, salt. Blend on low until fluffy.

4. Add buttermilk and vanilla extract. Blend on low until fluffy.

5. Add flour. Blend on low until cohesive dough forms.

6. Bake 350 degrees for 25 min.

7. Remove from pan, let cool.

Strawberry Compote:

1/2 cup unsweetened cranberry juice
2 quarts strawberries, hulled and thinly sliced (a few whole berries reserved for garnish)
1/4 cup cornstarch
1/4 teaspoon salt
3/4 c sugar

Directions:

  1. In a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt.
  2. Using a potato masher, gently mash strawberries.
  3. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute.
  4. Remove from heat and let cool slightly.
  5. Stir in remaining strawberries.
  6. Refrigerate until set, at least 4 hours (or up to 1 day).

Whipping Cream:

2 c heavy cream
1/4 c confectioner’s sugar, sifted

  1. Whisk heavy cream until soft peaks form.
  2. Add sugar, whisk until combined.
  3. If not being used immediately, cover tightly and refrigerate for up to 3 hours in airtight container.

Meringues:

2 large egg whites
1/4 tsp cream of tartar
dash salt
1/2 c sugar
1/2 tsp vanilla extract

  1. Preheat oven to 200F.
  2. In large bowl, combine egg whites, cream of tartar, and salt.
  3. Beat until soft peaks form, THEN gradually add the sugar, continuing to beat until the mixture is stiff and glossy. Add vanilla extract at the end.
  4. Line cookie sheet with parchment paper or aluminum foil, shiny side up. Drop the meringue by large teaspoonfuls.
  5. Bake 1.5 hours. THEN turn off the heat and leave the meringues in the oven until they are completely cool, 3 hours or more (best done overnight..).
  6. Store in airtight container to keep crisp.

 

Panna Cotta

YIELD: Serves 8

INGREDIENTS

1 envelope unflavored gelatin (about 1 tablespoon)
2 tablespoons cold water
2 cups heavy cream
1 cup half and half
1/3 cup sugar
1 1/2 teaspoons vanilla extract

PREPARATION

In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.

Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

http://www.epicurious.com/recipes/food/views/panna-cotta-14224