Orange Flower Pavlovas With Strawberries Recipes

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ORANGE-FLOWER PAVLOVAS WITH STRAWBERRIES



Orange-Flower Pavlovas with Strawberries image

Provided by Jeanne Kelley

Categories     Milk/Cream     Blender     Egg     Dessert     Bake     Easter     Mother's Day     Wedding     Strawberry     Spring     Shower     Engagement Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 17

Meringues:
2 large egg whites, room temperature
8 tablespoons sugar, divided
3/4 teaspoon cornstarch
1/4 teaspoon white balsamic vinegar
1/8 teaspoon orange-flower water
Strawberry coulis:
1 12-ounce basket strawberries, hulled, quartered (about 2 cups)
1 tablespoon sugar
1/8 teaspoon orange-flower water
Strawberries and whipped cream:
1 12-ounce basket fresh strawberries, hulled, sliced (about 2 cups)
1 tablespoon plus 1 teaspoon sugar
1/8 teaspoon orange-flower water
3/4 cup chilled heavy whipping cream
1 teaspoon vanilla extract
Ingredient info: Orange-flower water is a flavoring extract. It can be found in the liquor aisle or baking section of some supermarkets and at liquor stores and Middle Eastern markets.

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.

BLOOD-ORANGE PAVLOVAS WITH GRAND MARNIER



Blood-Orange Pavlovas with Grand Marnier image

A specialty in New Zealand and Australia, pavlova is a meringue recipe topped with whipped cream and strawberries, kiwi, or passion fruit. Our pavlova dessert delivers a burst of citrus with boozy orange custard and blood-orange sections soaked in Grand Marnier.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 1 dozen

Number Of Ingredients 9

6 blood oranges, peel and pith removed
7 tablespoons Grand Marnier or other orange-flavored liqueur
4 large eggs, separated
1 1/4 cups sugar
1/8 teaspoon salt, plus a pinch
1 teaspoon distilled white vinegar
1 teaspoon pure vanilla extract
1/4 cup orange juice
1/2 cup heavy cream

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.

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