Ethereal cloudy meringue with the freshness and revitalising power of citrus fruits. The sweet acidity of orange and the bitterness of kumquat. Fragranced with the lemony scent of lemon thyme.
CITRUS CURD PAVLOVA W/ FRESH LEMON THYME
SWISS MERINGUE
120 g egg whites (approximately 5 - 6 medium to large eggs)
205 g granulated sugar
CITRUS CURD
120 ml fresh orange juice, strained
2 kumquats, muddled in the orange juice to release their oils and flavour
50 g granulated sugar
2 large eggs (approximately 120 g), room temperature
2 large egg yolks (approximately 40 g), room temperature
2 teaspoons cornstarch
90 g good quality butter at room temperature 20°C - 25°C, cut into cubes
2-3 sprigs lemon thyme (alternatively: thyme)
WHIPPED CREAM
195 ml heavy cream, chilled
DECORATION
Thin orange slices, halved kumquats and sprigs of thyme
PREPARATION
SWISS MERINGUE
Make the swiss meringue a few hours in advance or preferably the night before.
Preheat the oven at 90°C (fan function) or 100°C (conventional).
In bain-marie over medium fire, combine the sugar and the egg whites. Warm it up while stirring occasionally until all the sugar is dissolved and the temperature of the mix reaches 45°C. If you don't have a candy thermometer to measure the exact temperature, you will know that it is ready when the solution is opaque and smooth to the touch (not grainy from the undissolved sugar). When ready, beat the sugar-egg whites solution using a stand or hand mixer (whisk attachment) at a medium-high speed. Whisk for at least 7-10 minutes until the meringue cools and glossy stable peaks are formed.
Transfer on a baking tray that you have previously lined with parchment paper, distribute evenly, and form a disk of meringue. Shape an indentation in the centre of the disk to leave space for the curd. Bake for at least 1 ½ hours (90 minutes) while turning the baking tray every 30 minutes for an even bake. When ready, turn off the oven and let the meringue cool completely in the oven with the oven door closed.
CITRUS CURD
In a mixing bowl, add the cornstarch. Throw in the first egg and whisk it thoroughly until it is well combined with the cornstarch and there are no lumps. Add the second egg and egg yolks and whisk until smooth. Muddle the kumquats in the orange juice and strain. In a pan, over low fire, warm up the citrus juice, sugar and lemon thyme (or thyme) until the sugar is completely dissolved. Add the eggs - cornstarch mixture slowly to the juices while constantly stirring - using a whisk. Continue whisking until the curd is thicker (after approximately 5 minutes). Remove from fire, and add the cubed butter at room temperature. Whisk until all butter is melted and well incorporated in the curd. Pass the curd through a sieve to remove the thyme sprigs and lumps in the curd that might have formed.
Set aside and let it completely cool until you assemble the pavlova.
WHIPPED CREAM
Place your mixing bowl in the freezer for 5 minutes to acquire the ideal temperature for beating your heavy cream. When ready, beat the chilled heavy cream - using a stand or hand mixer - (whisk attachment) until soft peaks form.
ASSEMBLING THE PAVLOVA
Place the meringue on a cake stand or serving disk. Add the cooled curd in the centre and let it softly drip on the side. Decorate the circumference of the meringue with the heavy cream. You can use an icing tip if you fancy practicing your icing skills.
Decorate with the sliced orange, kumquat and lemon thyme and enjoy this dream!
Good luck guys!
X
Alexandra
