Clementine Pavlova
This has been a hard week. Like an "I want to hibernate for the next month or so" kind of week. But, as my therapist reminded me this morning, it's especially important to take care of yourself during those weeks. So I spent some time in my happy place being creative and came up with this clementine curd pavlova. And now I'm either going to take a nap or watch a couple hours worth of Grand Designs. It's all about balance, right?
This recipe is especially useful for using up the bag of clementines you bought with the best of intentions but then they sat in your pantry for weeks.
Clementine Curd Pavlova
Curd Ingredients:
1/2 cup (4 fl oz) clementine, orange, or mandarin juice
2 teaspoons cornstarch
1 tablespoon lemon juice
1 1/4 cup sugar
2 egg yolks
2 whole eggs
6 tablespoons of butter, cubed
Method
Combine sugar and cornstarch in medium saucepan. Add juice, eggs, and egg yolks and whisk until smooth.
Place over medium heat and add cubed butter
Cook until butter is melted and the curd is thick and bubbly
Set aside to cool while you make the pavlova. Place plastic wrap directly on top of the curd to avoid a film forming.
Pavlova Ingredients:
180g confectioners sugar
70 g white sugar
70 g white sugar
4 egg whites
2 tsp cornstarch
1 tsp white wine vinegar
Method
Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Add both sugars, egg whites, and a pinch of salt to the bowl of your electric mixer. Whip with whisk attachment until stiff peaks form. Then gently fold in the cornstarch and white wine vinegar with a rubber spatula.
Spoon mixture onto parchment-lined baking sheet and spread into a circle.
Bake for 30 - 45 minutes, then remove from oven and allow to cool completely before topping with whipped cream, clementine curd, and whatever garnishes your heart desires.
