Vanilla Pavlova Recipe
Fresh Orange Curd | Pomegranate Gastrqiue | Crushed Pistachio
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Ingredients
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Pavlova
Orange Curd
Pomegranate Gastrique
Garnish
Method
Pavlova Preparation
- 1
Preheat the Oven
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- 2
Whip Egg Whites
In a clean mixing bowl, whip the egg whites on medium speed until soft peaks form.
- 3
Add Sugar
Gradually add the granulated sugar, one tablespoon at a time, while continuing to whip until the mixture is glossy and stiff peaks form.
- 4
Incorporate Dry Ingredients
Gently fold in the cornstarch, vinegar, and vanilla extract until just combined.
- 5
Shape Pavlova
Spoon the meringue onto the prepared baking sheet, shaping it into a circle with a slight well in the center.
- 6
Bake
Bake for 1 hour and then turn off the oven, leaving the pavlova inside until completely cool.
Orange Curd Preparation
- 7
Combine Ingredients
In a saucepan, combine the fresh orange juice, sugar, and zest over medium heat.
- 8
- 9
Temper the Egg Yolks
Slowly add the heated orange mixture to the egg yolks while whisking continuously to avoid curdling.
- 10
- 11
Cool
Transfer the orange curd to a bowl and let it cool before using.
Pomegranate Gastrique Preparation
- 12
Combine Ingredients
Combine pomegranate juice, sugar, and red wine vinegar in a saucepan.
- 13
Simmer
Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
- 14
Reduce
Continue to cook until the mixture is reduced by half and thickened, about 10-15 minutes. Let cool.
Assembly
- 15
Assemble the Pavlova
Once the pavlova is cool, spoon the orange curd into the center, drizzle with pomegranate gastrique, and sprinkle with crushed pistachios.