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Lime and Lemon Pavlova

For the Pavlova:
110g (4 oz.) Egg Whites (Whites from 4 large eggs)
Pinch Salt
225g (8 oz.) Caster Sugar
1 tsp. Cornflour
1 tsp. Vinegar
Half tsp. Vanilla Extract.

For the Pastry Cream;
4 Egg Yolks
90g (3 oz.) Caster Sugar
30g (1 oz.) Plain Flour
175ml (6 oz.) Milk
1 Lime and 1 Lemon

175ml (6 oz.) Cream (Optional)

First make the Pavlova.
Separate the Whites from the yolks very carefully.
Put the yolks to one side for the pastry cream.

Whisk the egg whites with the salt until stiff.
Continue beating and add in the sugar spoonful by spoonful, until the mixture is glossy and holds a peak when you lift out the beater.
Stir the cornflour,vinegar and vanilla together to dissolve the cornflour and still whisking add to the meringue mixture.
Line a 10" tart tin with baking parchment and spoon on the meringue forming a valley section in the centre.
Bake this at Gas 2, 150 C, 300 F, ( lower if you have a fan assisted oven) for about 45 mts. The outside will have gone pale beige and crisp while the inside is still soft.Peel off the parchement and leave to cool completely.

Now the pastry cream.
Grate the zest from the lime and lemon then squeeze them.
Keep the zest and juice together.
In a small pot whisk together the egg yolks and the sugar.
When well blended then thoroughly beat in the flour.
Bring the milk to the boil in another pot.
When boiling whisk a little of the milk into the yolks, then add the rest of the milk.
Put this pot on the heat and let it come up to a simmer stirring all the time.
When it has started to simmer add in the zest and juice of the lime and lemon.
Keep beating until it simmers again then simmer whisking all the time for about 4 mts to cook in the flour.
Leave this cool.
When it is cool spoon this into the centre of the pavlova.

You can cover this with whipped cream if you like.



June 13, 2006 08:45 AM | 0 Comments
  Martin Dwyer
Consultant Chef