James Martin Christmas Tree Pavlova Food
PAVLOVA WREATH
Enchant guests (but keep things easy in the kitchen) with this ethereal wreath of pavlova puffs. Each segment of tender, silky goodness cradles a dollop of tangy cream and jewel-like fruit. Add sparkly sugar-encrusted cranberries, and this dessert is truly the fluff of dreams.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h50m
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees. Trace a 10-inch-diameter circle on a piece of parchment with a pencil. Trace a 5 1/2-inch-diameter circle in center of larger circle. Place on a baking sheet, tracing-side down.
- Whisk egg whites on medium-high speed until soft peaks form. Gradually add 1 1/2 cups sugar, beating until stiff peaks form. Beat in vinegar, cornstarch, and vanilla.
- Transfer mixture to a large piping bag fitted with a large plain tip (such as Ateco #808). Pipe 10 evenly spaced mounds (each about 2 1/4 inches in diameter and 2 inches high) onto parchment in a circle, using traced ring as a guide. With the back of a spoon, create a hollow in each mound. Bake until ring easily lifts off parchment, about 1 hour, 10 minutes. Turn off heat; let stand in oven 1 hour.
- Meanwhile, in a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil. Add cranberries; return to a boil, then reduce heat and simmer 2 minutes. Let cool in liquid. Drain cranberries and transfer to a wire rack; let dry 30 minutes. Roll 3 tablespoons of individual berries in sugar to coat.
- To serve, whisk skyr with heavy cream and remaining 1 tablespoon sugar until silky; divide among hollows in pavlovas. Garnish with sugared and unsugared cranberries, pomegranate arils, currants, and mint.
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CHRISTMAS TREE PAVLOVA RECIPE - BBC FOOD
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- Preheat the oven to 110C/90C Fan/Gas ½. Line a large baking tray with silicone or baking paper.
- Whisk the egg whites in a clean bowl using an electric whisk, or in the bowl of a freestanding mixer, until soft peaks form when the whisk is removed.
- Add 300g/10½oz of the caster sugar and continue to whisk until the mixture is smooth and glossy and stiff peaks form when the whisk is removed. You should hear the machine dropping down a gear as the meringue mixture reaches the correct consistency.
- Transfer the meringue mixture to a piping bag. Pipe an outline of a Christmas tree shape onto the prepared baking tray. Pipe a rectangular trunk at the bottom.
- Bake the Christmas tree in the oven for 1½-2 hours, or until firm, then remove from the oven and set aside to cool.
- Meanwhile, make the filling. Bring the remaining caster sugar and 150ml/5fl oz water to the boil in a saucepan. Stir in the ground cloves, ground ginger, cinnamon stick, and lemon and orange peel and boil for a further 4-5 minutes, or until thickened and syrupy.
- When the meringue and fruit syrup have cooled, whisk the cream and vanilla bean paste in a bowl until soft peaks form when the whisk is removed, then stir in the crème de cassis.
- To assemble, transfer the meringue to a serving platter and spread the cream on top. Spoon over the fruit syrup. Serve immediately.
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Soft peaks – Beat the egg whites for 1 1/2 minutes on speed 8 until soft peaks form; Gradually add sugar – With the beater running, add sugar …
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5/5 (20)Category Christmas, SweetCuisine DessertCalories 275 per serving
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- Preheat oven to 150°C / 300°F (130°C fan) (We drop the temperature down later). Set the oven shelves in the centre and lowest racks.
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