Orange Flower Pavlovas With Strawberries Food

CHOCOLATE PAVLOVA WITH STRAWBERRIES AND CREAM

Steps:

• Make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until very foamy, about 2 minutes. Gradually beat in the sugar, about 2 tablespoons at a time (this should take about 3 minutes). Continue beating until stiff and shiny, about 3 more minutes.
• Sift the cocoa powder over the egg white mixture and sprinkle with the chopped chocolate; fold to combine. Spread the meringue into an 8-inch circle on the prepared baking sheet, making a shallow well in the center. Reduce the oven temperature to 225 degrees F; bake until firm and dry, about 2 hours. Turn off the oven and open the door slightly. Let the meringue cool in the oven, about 3 hours. Carefully remove from the parchment and transfer to a platter.
• Make the toppings: Beat the heavy cream, sour cream, vanilla and 2 tablespoons sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Toss the strawberries with the remaining 1 teaspoon sugar. Top the Pavlova with the whipped cream and strawberries.

ORANGE-BERRY PAVLOVA

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Draw a 9-inch circle on a large sheet of parchment paper. Place parchment on a large baking sheet with the circle facing down and centered in the pan.
• Beat together egg whites, cream of tartar, and salt on high speed with an electric mixer in a bowl until soft peaks form. Add in sugar 1 tablespoon at a time, beating continuously, until stiff, glossy peaks form. Mix in vanilla and almond extracts. Sift cornstarch over the egg mixture and gently fold in until just combined.
• Pour egg mixture into the center of the circle on the parchment paper on the prepared pan. Starting from the center and moving outwards, gently form the meringue into a round no larger than the drawn circle. Create an impression in the center of the meringue so the edges are slightly taller than the middle.
• Place into the preheated oven and bake until the pavlova feels firm and dry to the touch, 1 to 1 1/2 hours. Turn the oven off without removing pavlova. Leave in the oven to cool for at least 1 hour.
• Pour heavy whipping cream into a large bowl. Beat at medium-high speed until soft peaks form. Add orange zest and vanilla extract; beat until combined.
• Gently remove pavlova base from the parchment paper and place onto a serving tray. Top with whipped cream, oranges slices, and mixed berries. Serve immediately.

CHEF JOHN'S PAVLOVA WITH STRAWBERRIES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk sugar and cornstarch in a bowl. Set aside.
• Beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes.
• Pour 1/4 of the sugar mixture into the egg whites; whisk until completely incorporated, about 30 seconds. Repeat for the rest of the sugar mixture, whisking after each addition, until all of the sugar mixture is incorporated and the egg whites are glossy and thick.
• Pour vanilla and vinegar into egg white mixture; whisk until you can lift your beater or whisk straight up and the egg whites form a sharp peak that holds its shape, 2 to 3 minutes.
• Spoon egg white mixture onto prepared baking sheet; spread out into a 2-inch high by 6-inch wide disc.
• Bake in the preheated oven for 1 hour.
• Turn off the oven, crack open the oven door and let the Pavlova cool for one hour.
• Whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes.
• Transfer Pavlova to a serving plate. Top with whipped cream and fresh strawberries.

ORANGE-FLOWER PAVLOVAS WITH STRAWBERRIES

Steps:

• For meringues:
• Position rack in center of oven and preheat to 275°F. Line large baking sheet with parchment paper. Using cookie cutter or glass as aid, trace six 2 1/2-inch circles on parchment, spacing 2 to 3 inches apart; turn parchment over.
• Using electric mixer, beat egg whites in large bowl until soft peaks begin to form. With mixer running, gradually add 6 tablespoons sugar. Whisk 2 tablespoons sugar and cornstarch in small bowl. With mixer running, gradually beat sugar-cornstarch mixture into meringue. Continue beating meringue until stiff glossy peaks form. Beat in vinegar and orange-flower water. Divide meringue among parchment paper circles, spreading to fill completely (meringues will be about 1 1/2 inches high). Using back of spoon, form slight depression in center of each meringue.
• Bake meringues until beige and dry to touch, about 20 minutes. Turn off oven and prop door open slightly with wooden spoon. Let meringues cool in oven until completely dry, about 1 hour. Transfer to rack to cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
• For strawberry coulis:
• Puree all ingredients in blender until smooth. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For strawberries and whipped cream:
• Mix strawberries, 1 tablespoon sugar, and orange-flower water in medium bowl. Let stand at room temperature until sugar dissolves and juices form, stirring occasionally, about 20 minutes.
• Using electric mixer, beat chilled cream, vanilla, and remaining 1 teaspoon sugar in another medium bowl until soft peaks form. DO AHEAD: Strawberries and whipped cream can be made 2 hours ahead. Cover separately and chill. Stir strawberry mixture and rewhisk cream just before using.
• Spoon small dollop of whipped cream in center of each plate. Place 1 meringue atop whipped cream on each plate, pressing lightly to anchor meringue. Spoon generous dollop of whipped cream in center of each meringue. Spoon coulis around meringues; top with sliced strawberry mixture.

PAVLOVAS FILLED WITH STRAWBERRIES AND MANGOES

Steps:

• Preheat oven to 225 degrees. Load meringue into a pastry bag fitted with medium plain or star tip. Line 2 baking sheets with parchment paper and use a dab of meringue in each corner to secure paper to the pans. Pipe out spirals to form 4-inch disks, 4 disks on each baking sheet. On one baking sheet, build up the walls of each disks by piping around outer rim to form a shell. You should have four round open shells and four disks to be used as lids. Also, pipe out several mini meringue disks or bars to serve as tests. Place pans in oven and bake for about 1 1/2 hours. They should be thoroughly dry but not colored. Break open a test meringue: it should be not at all shiny. Remove from oven and allow to cool.
• Meanwhile, combine strawberries, mangoes, brown sugar and rum in medium bowl. Set aside until ready to serve.
• At serving time, whip cream with white sugar until soft peaks form. Places a dab of whipped cream in the bottom of each meringue shell. Spoon in fruit mixture, dividing evenly. Top with another dollop of whipped cream and set lids on top. Serve.

LOW FAT CHOCOLATE PAVLOVA WITH STRAWBERRIES & CREAM

Steps:

• MERINGUE SHELL: Preheat oven to 350 degrees. Line baking sheet with
• parchment paper. Trace 10" circle onto paper; invert onto baking sheet.
• Sift together cocoa, confectioners' sugar and cornstarch; reserve. In bowl
• with mixer at high speed beat egg whites until frothy. Add cream of tartar
• and salt; beat until soft peaks form.
• Beat in superfine sugar, 2 Tbsp at a time, until sugar is completely dissolved,
• 5-6 minutes. Beat in vanilla until stiff, glossy peaks form, about 1 minute.
• Gradually sift cocoa mixture over meringue while folding it inches Do not over mix.
• Use gentle, circular motions to fold lighter ingredients into meringue.
• With spatula spread meringue to 1/2" thickness within circle on parchment.
• Spoon large dollops of meringue around outer edge of circle to form sides.
• Bake 1 hour. Turn oven off. Let meringue stand in oven with door slightly ajar.
• until dry, at least 4 hours or overnight.
• FILLING: In bowl combine 1 cup sliced strawberries, sugar, liqueur and zest;
• let stand 15 minutes. Fold in topping. Just before serving, spoon into meringue
• shell; level with spatula. Starting from center, arrange remaining sliced
• berries in overlapping concentric circles over filling. Transfer chocolate to.
• plastic food storage bag with corner snipped; pipe over pavlova (instead of.
• piping the chocolate over your pavlova, you can use a fork to gently drizzle it).
• Garnish with additional berry, if desired.

AUSTRALIAN PAVLOVAS WITH FRESH BERRIES AND STRAWBERRY PUREE

Steps:

• Position your oven rack in the bottom third of the oven and preheat the oven to 200 degrees. Line 2 large baking sheets with aluminum foil.
• Using a small saucer or the rim of a large glass, trace 3 (4" diameter) circles onto the foil on each baking sheet using a food-safe, waterproof marker or pencil. Lightly butter the foil. Set the baking sheets aside.
• In the bowl of a standing electric mixer, beat the egg whites and cream of tartar on medium speed until foamy. Carefully begin adding the superfine sugar, one tablespoon at a time, and increase the speed to medium-high. Continue to beat until the egg whites are stiff and glossy, about 7 minutes. Turn the mixer off and, using a spatula, transfer the meringue to a pastry bag fitted with a 1/2 inch plain tip.
• Using the traced circles on the foil as guides, carefully pipe concentric circles of the meringue onto the buttered foil so that the circles are completely filled with the meringue. Pipe a second and then a third ring of meringue around the top outermost ring of each circle to form a shallow cup space. Place 1 tbsp of the confectioner's sugar in a fine-mesh sieve and shake the sugar evenly over the tops of the meringues.
• Bake the meringues 1 1/2 to 2 hours, until crisp. They will not color. Turn the ove off and leave the meringues in the oven to cool and continue crsiping for at least 4 hours and up to overnight. They should feel very light. Remove the cool baking sheets from the oven and remove the meringue cups from the baking sheets by carefully peeling them off of the foil. Transfer to an airtight container, if storing. Meringues may be made up to several days in advance and kept in an airtight container until ready to serve.
• Make the strawberry puree by combininb 2 cups of the strawberries with the 3 tbsp granulated sugar and the lemon juice in a blender or food processor and blend until very smooth, about 2 minutes. Strain the mixture through a fine-mesh sieve into a medium mixing bowl and discard the solids. Transfer the sauce to a nonreactive measuring cup or small glass bowl and chill until ready to serve.
• If desired, place the cream in the bowl of an electric mixer and beat on medium-low until slightly thickened. Turn the mixer off and add the remaining 2 tbsp confectioners' sugar. Beat on low speed until the sugar is incorporated and then increase the speed to medium high. Continue to beat until stiff peaks form. Chill the whipped cream until ready to assemble the desserts.
• When you are ready to serve, place each of the meringue cups on individual dessert plates and fill each with 2/3 cup of the remaining assorted berries. Top each with1/3 cup of whipped cream, if desired, and then spoon some of the strawberry sauce over the top.
• Serve immediately.

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.

BLOOD-ORANGE PAVLOVAS WITH GRAND MARNIER

Steps:

• Preheat oven to 225 degrees. Cut oranges into segments. Toss with 3 tablespoons liqueur; refrigerate.
• Make meringue: Put egg whites, 1 cup sugar, and a pinch of salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water; whisk constantly until sugar is melted and mixture is hot.
• Fit mixer with whisk attachment; beat egg-white mixture on medium speed until soft peaks form. Raise speed to high; beat until cool, and stiff, glossy peaks form. Beat in vinegar and vanilla.
• Using a rubber spatula, mound meringue into twelve 3-inch-wide rounds on parchment-paper-lined baking sheets. Swirl edges and make a well in center of each meringue. Bake until crisp and just set in center, 40 to 50 minutes. Let cool on sheet on a wire rack. When meringues are cool enough to handle, peel off parchment. Let cool completely.
• Make custard: Stir together yolks, juice, remaining 1/4 cup each sugar and liqueur, and 1/8 teaspoon salt in a large heatproof bowl set over a pan of simmering water; whisk until thickened and a spoon leaves a wake, about 4 minutes. Pass mixture through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.
• Beat cream to soft peaks; fold into custard. Refrigerate until ready to serve, up to 4 hours (rewhisk before using).
• Just before serving, mound custard in each meringue. Top custard mounds with orange segments and their juices.