Orange Curd Filled Pavlovas Food

NO-FAIL ORANGE CURD RECIPE

Steps:

• Measure all ingredients before you start. Cut the butter into cubes - keep chilled.
• Place oranges and lemon in the microwave for 10 seconds before you cut and squeeze this will make it easy. Warm the orange juice for about 30 secs.
• Use a double boiler or make your own - To make your own add an inch of water to the saucepan with a heatproof bowl on top. The water should not touch the top bowl.Pro tip - we use a double-boiler to prevent the eggs from getting scrambled with direct heat.
• In the top bowl of your double boiler - Add egg and yolks, sugar, salt, cornstarch, and zest. Whisk until light and fluffy - sugar should almost melt.
• Add orange juice and lemon juice slowly into the egg mixture. Now place the bowl on the double boiler
• Continue to stir on medium heat. The mixture should cook with just the steam from the water in the saucepan below.Pro tip - if you cook on low it will take forever to thicken. Since we are cooking on a double boiler you can keep the heat medium heat and stir continuously.
• After about 8 to 10 minutes - you will notice the foam that was caused by whipping the egg mixture will slowly disappear and the mixture will start to thicken.
• Continue to stir until it coats the back of your wooden spoon or spatula. Remove from heat.
• Gradually add cubes of butter one at a time. Make sure each piece is well incorporated. The mixture will continue to thicken as it cools.Pro tip - the cool butter stops the cooking and makes it smooth and velvety. Add it slow but not too slow or the last of the butter won't incorporate in cooled curd.
• Once all the butter has been incorporated, strain it through a mesh or a strainer to remove the zest. This will also give you a smooth creamy curd.
• I like to transfer mine to a mason jar.

ORANGE CURD-FILLED PAVLOVAS

Steps:

• Preheat oven to 300 degrees. Use a 3-inch bowl to trace 6 circles on each of 2 sheets of parchment paper. Transfer each sheet of parchment paper to a baking sheet tracing-side down.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in 3 additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla. Gently fold to combine.
• Fill a pastry bag fitted with a large plain round tip, about 5/8 inch in diameter. Pipe a mound of meringue in the center of each of the circles. Use the back of a spoon to create an indentation in the center of each mound. Transfer baking sheets to oven and immediately reduce the temperature to 250 degrees. Bake until firm and dry to the touch but not browned, 30 to 35 minutes. Turn off oven and let meringues cool for 20 minutes. Remove to a wire rack to cool completely.
• Make curd: Combine yolks, sugar, orange zest, orange juice, lemon juice, salt, and butter in a heavy-bottomed saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heatproof spatula (be sure to scrape the sides of the pan), until the mixture is thick, 8 to 10 minutes. Let mixture come to a rapid simmer and cook, continually scraping sides of pan, for 2 minutes. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.
• Make topping: Whisk heavy cream until stiff peaks form. Top meringues with a dollop of curd and whipped cream and if desired, serve with orange segments.

ORANGE CREAM PAVLOVA

Steps:

• Preheat oven to 200 degrees. Make meringue: Trace a 10-inch circle onto a piece of parchment paper. Turn over and use parchment to line a baking sheet. In a large bowl, using an electric mixer, beat egg whites and pinch of cream of tartar on high until soft peaks form, about 2 minutes. With mixer running, add granulated sugar in a slow, steady stream and continue to beat on high until whites are very stiff and glossy and sugar is dissolved, 5 minutes.
• With an offset spatula, gently shape meringue into a round on parchment-lined sheet, using circle as a guide; smooth top (make center slightly concave). Bake meringue until outside is dry, 2 hours. Turn off oven and let meringue cool completely in oven, about 5 hours (or up to overnight).
• Make curd: In a medium saucepan, off heat, whisk together granulated sugar, egg yolks, and orange zest; whisk in orange and lemon juices and pinch of salt. Place pan over medium-high and cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, 5 minutes (do not let boil). Immediately remove pan from heat while whisking. Pour through a fine-mesh sieve into a heatproof bowl, pressing on curd with a rubber spatula. Press plastic wrap against surface; refrigerate until cool, 30 minutes (or up to 2 weeks).
• Make topping: In a large bowl, using mixer, beat cream and confectioners' sugar on high until stiff peaks form, 3 minutes. Gently peel meringue from parchment and transfer to a platter. Spoon curd in center and top with whipped cream and white chocolate shavings. Serve immediately.

CITRUS PAVLOVA

Steps:

• For the orange curd: In a medium saucepot, whisk the egg yolks and granulated sugar together until pale yellow and slightly thickened and the whisk leaves lines behind it. Next, whisk in the orange juice and zest. Set the pot over medium heat and cook, stirring constantly with a rubber spatula, just until the mixture is thick enough to coat the back of a spoon and holds its shape when you drag your finger through it, 8 to 10 minutes.
• Remove the pot from the heat and stir in the butter until completely combined. Pour the curd into a bowl and let cool to room temperature. If any of the curd got slightly overcooked, put it through a fine-mesh strainer to remove any set egg yolk.
• Cover the curd with plastic wrap pressed directly to the surface and refrigerate for at least 4 hours. (The curd will hold well for up to 4 days.)
• For the meringue: Position a rack in the middle of the oven; preheat to 300 degrees F. Line a large rimmed baking sheet with a silicone baking mat.
• Stir together the cornstarch and lemon juice in a small bowl until the cornstarch completely dissolves. Set aside.
• Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the egg whites are frothy. With the machine running, slowly stream in the granulated sugar. Increase the speed to high and whip the egg whites until you see ribbons left in the meringue by the whip attachment. Pour in the cornstarch mixture and whip a few seconds more, until stiff peaks form and the meringue becomes very glossy.
• Mound the meringue in the middle of the baking mat and spread it into a 10-inch round using a small offset spatula -- the shape needn't be perfect, but make sure to spread the meringue in an even layer.
• Bake for 10 minutes, then drop the oven temperature down to 200 degrees F. Bake for an additional 45 to 50 minutes. The meringue is done when the top is set and not tacky to the touch, and when a small offset spatula can be slid underneath and come out clean or with very little meringue attached. Turn off the oven, crack the door, and let the meringue sit for an additional 30 minutes.
• Remove the meringue from the oven; run a large offset spatula around the circumference to release it from the baking mat. Set a serving platter beside the baking sheet and gently slide the meringue onto the platter. Let sit at room temperature until ready to assemble.
• For the vanilla whipped cream: Combine the cream, confectioners' sugar and vanilla paste in the bowl of a stand mixer fitted with the whip attachment. Beat on high speed until soft peaks form. Refrigerate for up to 30 minutes before serving.
• To assemble: Spoon the curd into the center of the meringue and spread it in an even layer, leaving a 1-inch border. Spread the whipped cream over the curd. Top decoratively with the clementine and grapefruit wheels. Garnish the entire pavlova with the lime zest and serve immediately.

HOMEMADE ORANGE CURD

Steps:

• Zest oranges, then cut them in half and squeeze to juice them.
• Combine orange zest and juice (about 1/2 c.) in a medium saucepan.
• Add remaining ingredients and heat over medium heat, stirring constantly.
• After about 5 minutes the mixture should start to boil gently.
• Continue boiling, stirring constantly 3-4 minutes more.
• Remove from heat and cool to room temperature before using.
• Store in an airtight container in the refrigerator.

STRAWBERRY DUST MERINGUES

Steps:

• Preheat oven to 200°F. Line two baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy, 3 to 4 minutes. Add cream of tartar and beat an additional 2 minutes.
• In a small bowl, mix sugar, cornstarch, and baking powder. With the machine running at medium-high speed, gradually add the sugar mixture 1 tablespoon at a time until meringue is shiny and stiff peaks form, 10 to 12 minutes. Beat in vanilla extract.
• Using a 2-inch ice cream scoop [or soup spoon], scoop and drop meringue onto the prepared baking sheets, spacing at least 1 inch apart. Bake meringues until they are dry and peel easily from parchment (they should feel light and hollow), rotating halfway through, 70 to 80 minutes. Let cool completely in turned off oven for at least 6 hours or overnight without opening the door (meringues will crisp as they cool.)
• Right before serving, place freeze-dried fruit in the bowl of a food processor and pulse to a fine powder. Sprinkle fruit dust over meringues.

ORANGE CURD

Steps:

• Cut the Butter into small cubes and set aside. Zest the Oranges then juice them.
• Place the Orange Juice, Zest (and optionally lemon juice), Egg Yolks and Sugar in a small saucepan and whisk to combine (see note 1 if adding cornstarch). Place on low heat and keep stirring until the sugar has dissolved and the liquid starts to slightly thicken.
• Add the small cubes of Butter a little bit at the time, stirring until completely melted and combined before adding more (see note 2).
• When all the butter has been incorporated, continue to cook on low heat for 5 to 15 minutes (see note 3) or until slightly thick (the curd will finish thickening when chilled).
• Remove from the heat and leave to cool down at room temperature. Transfer to a clean jar and place in the fridge to set for at least two hours, or preferably overnight.

EASY 10-MINUTE BLOOD ORANGE CURD

Steps:

• Add the sugar and egg to a small saucepan and whisk together until smooth. Then add the blood orange juice and zest, and turn the stove on medium heat. I find that just the tiniest bit of salt and a tiny bit of lemon juice bring something just a bit EXTRA to this as well.
• Whisk continuously. The mixture will become frothy as you whisk. When the liquid becomes hot enough to cook the egg, the mixture will begin to thicken and no more liquid will separate from the foam.
• It will take at least 5 minutes of whisking over medium heat for the mixture to thicken, but will vary depending on your cookware. The mixture should be thick enough to coat the back of a spoon. Don't be tempted to turn the heat up too high.
• Remove the pot from the heat. Add one tablespoon of butter at a time, whisking until each has fully melted into the sauce before adding the next. As the butter is melted into the sauce, it will become less frothy and more silky in texture, and look more glossy rather than foamy.
• Once all of the butter has been whisked in, transfer the curd to an air-tight container and refrigerate until completely cooled. The curd will thicken further upon cooling.

ORANGE CURD

Steps:

• Zest orange, then cut them in half and squeeze to juice them.
• Combine orange zest, juice, and sugar in a medium saucepan.
• Add salt, extract, and cornstarch, cook over medium heat, stirring constantly.
• After 5 minutes the sugar should be dissolved and the mixture should come to a gentle boil.
• Whip the egg yolks in separate bowl and temper them with half the hot orange juice mixture.
• Pour the egg and juice mix back into the saucepan. Turn heat to low. Continue stirring about 8 to 10 minutes - the foam from whipping the egg mixture will disappear and it will start to thicken.
• Continue to stir until it coats the back of your spoon or spatula.
• Remove from heat and stir in butter.
• For a smoother texture pour and smoosh through sieve.
• Cool to room temperature before using.
• Store in an airtight container in the refrigerator.

MINI PAVLOVAS WITH CRANBERRY-ROSEMARY COULIS

Steps:

• To Make the Pavlovas
• Carefully separate the yolks from the egg whites. Place egg whites in asmall dish and allow it to sit until it reaches room temperature. Set yokes aside in a separatedish for the cranberry coulis recipe.
• Preheat the oven to 200 degrees F. Line two baking sheet pans with parchment paperand set aside.
• In a stand mixer or with an electric hand mixer; whip the egg whites on HIGH for 1minute, or until a soft peak forms. With the mixer still on, gradually add the superfine sugar alittle bit at a time until it has fully dissolved. Continue beating at HIGH speed for 5-8 additionalminutes or until a stiff peak forms.
• Once a stiff peak forms, gently stir in the lemon juice, vanilla extract and cream of tartar (orcornstarch if using). Transfer the meringue into a piping bag with a large serrated tip (if you don'thave a piping bag, you can use a large Ziploc bag with a corner cut off, or a large spoon.
• Place a sheet of parchment paper on a baking sheet. Pipe or spoon the meringue into3-inch round mounds, leaving them indented in the middle for the cranberry filling.
• Bake for 1 hour in the preheated oven. After one hour, turn the oven off and keep the door closeduntil fully cooled (about 1 hour).
• Prepare the cranberry coulis while you wait.
• Do not assemble until 30 minutes before you want to serve. When ready, spoon a generous scoop of cranberry coulis in the middle of each pavlova. Top with whipped cream and garnish with sugared cranberries and fresh rosemary sprigs.
• To Make the Cranberry-Rosemary Coulis
• In a small saucepan, combine together the cranberries, water and rosemary sprig.Simmer on low for 5 minutes; drain raspberries and discard the rosemary.
• Place the softened cranberries in a blender and blend until smooth. Return to thesaucepan. Slowly mix in the egg yolks, one at a time, and sugar and continue stirringon low heat until all the sugar has dissolved. Add the butter and cook until it starts tothicken.
• Pour the coulis in a bowl and let it cool down to room temperature. Cover and refrigerate until ithas cooled and thickened.

ORANGE CURD

Steps:

• In a saucepan, add in the egg yolks and the caster sugar, then whisk till smooth and combined.
• Zest and juice the orange, and add it to pot. Whisk till everything is combined.
• Turn on the gas to a medium heat, and cook slowly whilst stirring with a wooden spoon until the curd is thick enough to coat the back of a wooden spoon.
• Remove the pan from the heat and whisk in your cold butter, one cube at a time, until you end up with a thick and smooth curd!
• Leave to cool in the pot, then store in a sterilised glass jar up to a month.

PAVLOVA EGGS WITH LEMON CURD

Steps:

• Position a rack in the lower third of the oven and preheat to 225 degrees F. Line 2 baking sheets with parchment.
• For the meringues: Combine the egg whites, cream of tartar and salt in a very clean stand mixer bowl. Beat with the whisk attachment on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 minutes.
• Scoop the meringue with a 2-inch ice cream scoop and scrape off excess with the back of a knife to flatten. Scoop onto the prepared baking sheets, leaving 1 1/2 inches between each. Use the back of a metal tablespoon to make a shallow well in the center of each mound that will hold the "yolk." Bake until the meringues are dry and crisp on the outside, about 2 hours. Let cool completely.
• For the curd: Simmer 1 inch of water in a medium saucepan over medium-high heat. Combine the egg yolks, sugar, lemon juice and zest in a medium metal bowl and whisk until smooth. Place the bowl on top of the saucepan (make sure the bottom of the bowl is not touching the water) and whisk until the curd is thickened, light yellow and coats the back of a spoon, about 8 minutes. Remove the curd from the heat and use a silicone spatula to stir in the butter, one piece at a time, letting each addition melt before adding the next. Transfer to a clean container and press a sheet of plastic wrap directly against the surface of the curd. Refrigerate until thoroughly chilled, at least 3 hours and up to 1 week.
• To serve, spoon 1 tablespoon of curd into the well of each meringue and serve immediately.

ALMOND AND BLOOD ORANGE CURD PAVLOVA

Steps:

• Preheat the oven to 225*F.
• Place 1/4 cup of flaked almonds on a small baking tray and toast in the oven for about 5 minutes or until toasty, tossing them once or twice so they don't burn.
• Using a 9" plate or the removable base of a 9" cake tin, trace a circle on a piece of parchment paper. Turn the parchment over (so that the ink is facing down and doesn't come into contact with the food) and place on a baking sheet.
• In a medium bowl, miix the granulate sugar and cornstarch together. In a small bowl, mix the the almond extract and vinegar together.
• In the bowl of a stand mixer (or a large bowl with a hand mixer), beat the egg whites on low until completely foamy. They should look like good cappuccino foam! About 2 minutes.
• Add a pinch of fine sea salt and slowly add sugar mixture a few tablespoons at a time, letting each addition become incorporated for about 20-30 seconds before adding more. While you're adding this in increments, gradually increase mixer up to high. Mix until forms stiff peaks 4-5 minutes. It will be glossy and shiny and ripply thick. It shouldn't look foamy at all and it shouldn't look dry or clumpy. Now add the vanilla and vinegar mixture and mix on medium until completely integrated, about 1 minute.
• Using a rubber spatula, scrap all of the gorgeous meringue onto your baking sheet covered with parchment. Put it right in the middle of that circle you drew. Using an off set spatula, working from the middle of your meringue mound, gently press the meringue down and outwards until it almost reaches your traced circle. I tend to give the top of the meringue a few swoops with the offset spatula, but you flatten it all the way or give it lots of swoops! Whatever you like.
• Put the meringue in the preheated oven and cook for 1 1/2 hours. At this point check the meringue. The outside should be hard and crisp. If it isn't keep baking the meringue in ten minutes increments until the outside is hard and crisp. If it is, insert a toothpick in the middle. When you remove the toothpick, it should be sticky and marshmallowy. When the meringue has reached this stage, turn off the oven and leave the meringue to cook for 2 hours.
• Meanwhile, make the curd. Place the cup of blood orange juice in a small sauce pan over medium low heat and reduce to 1/2 cup, stirring occasionally.
• Boil about 2" of water in a medium sauce pan and reduce to medium low. In a heatproof bowl that fits over the medium sauce pan, whisk together the yolks and sugar. Make sure that the water is low enough so that the bowl does NOT touch the water at all! Place the bowl in the sauce pan and stir with a wooden spoon until the sugar is dissolved into the yolks. Stir in the blood orange juice, the salt and butter. Continue stirring until the mixture has thickened enough to coat the back the wooden spoon, about 15-20 minutes. I test it by dipping my spoon in the curd and then running my finger down the back of the spoon. If the line stays, the curd is done. Carefully remove the bowl of curd from the saucepan. Strain the curd through a fine mesh strainer into a small bowl. Press plastic wrap down onto the top of the curd and allow it to cool. This will keep it from developing a skin as it cools. Once it's cooled, keep it in the fridge until you're ready to assemble your pavlova.
• Whip up the heavy cream and 1/2 tablespoon granulated sugar in a medium bowl until soft and lightly whipped. Store in the fridge until ready to use.
• When you're ready to put it all together, place your meringue on a serving dish. Spread a nice layer of curd over the top, leaving a about inch all around so it's not dripping off the sides. Dollop your whipped cream over the top and spread so that it covers the curd. Layer your cut citrus over the top of the cream. Top the citrus with flaked almonds. Serve and be thankful for winter citrus!