Mini Pavlovas with Lemon Curd
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
| For the Pavlovas | ||
| 5 | egg whites (save yolks and use for curd) | |
| 1 | tbsp | red food colouring |
| 1 | pinch of salt | |
| 270 | g | icing sugar |
| 1.5 | tbsp | maize starch |
| 1 | tbsp | vinegar |
| For the Curd | ||
| juice and zest of 3 unwaxed lemons | ||
| 4 | eggs | |
| 5 | yolks | |
| 275 | g | sugar |
| 1.5 | tbsp | maize starch |
| 170 | g | Oldenburger Butter, unsalted, cold |
| For the Topping | ||
| 250 | ml | Oldenburger Performance Whipping Cream, 35% fat |
| 1 | sachet of vanilla sugar | |
| 3 | tbsp | sugar |
| For the Garnish | ||
| 2 | tbsp | lemon zest |
| 3 | stems of fresh mint |
Preparation
Making the Pavlovas
Preheat the oven to 180°C with top and bottom heat. Whisk the egg whites and food colouring in a bowl with salt until stiff, continue whisking and slowly add icing sugar. The sugar should dissolve and the mixture should be smooth and glossy in approx. 5 minutes. Then fold in the starch and vinegar.
Baking the Pavlovas
Line a baking sheet with baking paper. Form mounds measuring approx. 6 cm using 2 tbsp. of pavlova mixture each time. Put the baking tray in the oven and reduce the temperature to 100°C. Bake for 60–70 minutes and then leave the pavlovas to cool with the oven door slightly open.
Detach them carefully from the baking paper.
Making the Curd
Put the lemon juice, zest, eggs, yolks, sugar and maize starch in a pan and heat slowly, stirring constantly, until the mixture thickens. Then pass the mixture through a fine sieve while still warm. Finally, mix in the Oldenburger Butter in small flakes. Fill into preserving jars.
Making the Topping
Whip the Oldenburger Performance Whipping Cream together with the vanilla sugar and sugar.
The Final Touch
Pour the lemon curd in the centre of plate and place the pavlova on top. Then make a small depression in the centre of the pavlovas and fill with the whipped cream mixture. Garnish with lemon zest and mint.