Cranberry And Vanilla Pavlova Recipes

CRANBERRY PAVLOVA

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper; set aside., Add the cornstarch, vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved., Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 250° for 45-55 minutes or until set and dry. Turn off oven and do not open door; leave meringue in oven for 1 hour., In a large saucepan, combine the cranberries, 1/2 cup confectioners' sugar, water and cornstarch. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat., In a small bowl, beat cream until it begins to thicken. Add remaining confectioners' sugar; beat until soft peaks form., Spread whipped cream into center of meringue; top with cranberry sauce. Refrigerate leftovers.

CRANBERRY PAVLOVA

Steps:

• Place 2 cups cranberries and 3/4 cup water into 2-quart saucepan. Cook over medium-high heat, stirring occasionally, 15 minutes or until cranberries are very soft.
• Place fine strainer over bowl. Pour cranberry mixture into strainer, pressing cranberries with back of spoon to squeeze out as much juice as possible. Discard cranberry pulp and skins. Return strained cranberry mixture to saucepan. Stir in 1/2 cup sugar. Cook over medium heat, stirring until sugar is dissolved.
• Whisk egg yolks in bowl. Pour about 2 tablespoons hot cranberry mixture into egg yolks, whisking constantly. Continue whisking, adding additional hot cranberry mixture, until about half of cranberry mixture has been added.
• Return cranberry-egg mixture to saucepan with remaining cranberry mixture. Stir; continue cooking, stirring constantly, 4-5 minutes or until mixture reaches 165ºF and has thickened. Remove from heat; whisk in butter until combined and butter is melted. Pour into bowl; refrigerate at least 1 hour or until completely cooled.
• Heat oven to 275ºF. Line large baking sheet with parchment paper.
• Combine 1 cup sugar and cornstarch in bowl; set aside. Beat egg whites in another bowl until soft peaks form. Slowly add sugar mixture; continue beating until stiff peaks form. Add vanilla and vinegar; mix well.
• Spoon egg white mixture into 12 mounds (about 1/3 cup each), 2 inches apart onto prepared baking sheet. Create indent in center of each mound, using back of spoon. Bake 25 minutes. Do not open oven. Turn off oven. Let stand in oven 15 minutes. Remove from oven; cool completely.
• Combine 1/2 cup sugar and 1/2 cup water in 1-quart saucepan; cook over high heat, stirring constantly, until mixture comes to a boil and sugar is dissolved. Stir in cranberries; cook 2-3 minutes or just until a cranberry bursts. Remove from heat. (Do not overcook.) Drain cranberries; let stand at least 1 hour or until cranberries are dry.
• Place sugar into shallow bowl. Add cooked cranberries, rolling to coat. Place sugared cranberries in single layer onto waxed paper. Let stand at room temperature 1 hour or until dry.
• Top pavlova with about 2 tablespoons cranberry curd. Garnish each with fresh mint sprig and 3 sugared cranberries.

CRANBERRY AND VANILLA PAVLOVA

Steps:

• Make the topping: Combine cranberries, granulated sugar, and water in a saucepan. Using the tip of a paring knife, scrape vanilla seeds into pan, and toss in pod. Bring to a gentle simmer, and cook until cranberries are soft but have not burst, about 5 minutes. Let cool. Remove vanilla bean. Topping can be covered and refrigerated for up to 2 days.
• Make the pavlova: Preheat oven to 200 degrees. Line a baking sheet with parchment paper. Using an overturned bowl or a cake pan as a guide, trace a 10-inch circle onto parchment. Turn parchment over, marked side down.
• Beat egg whites, cornstarch, salt, and vinegar with a mixer on medium speed until foamy. Gradually add superfine sugar. Raise speed to medium-high, and beat until stiff peaks form, about 7 minutes. Reduce speed to medium, and gradually add confectioners' sugar. Raise speed to medium-high, and beat until very stiff, glossy peaks form, about 7 minutes. Beat in vanilla.
• Using a rubber spatula or a large spoon, spread meringue into marked 10-inch circle on prepared baking sheet, forming a well in center.
• Bake until outside is firm and bottom lifts easily off parchment, about 2 hours. (The inside should still be marshmallow soft.) Leave in a warm place to cool to prevent excessive cracking. When cool, carefully remove from parchment.
• Before serving, whisk cream until soft peaks form. Spread in center of meringue. Spoon topping over cream.

CRANBERRY-CURD-AND-CITRUS PAVLOVA

Steps:

• Preheat oven to 250 degrees. Trace a 9-inch circle on a piece of parchment. Transfer, traced-side down, to a baking sheet.
• Pavlova: Stir together sugar and cornstarch. In the bowl of a mixer, beat egg whites with lemon juice and salt on low speed until frothy. Increase speed to medium-high and gradually add sugar mixture, beating until stiff, glossy peaks form, 10 to 12 minutes. Adhere corners of parchment to sheet with tiny dollops of meringue, then mound rest of meringue in center of circle on parchment. Using a large spoon, spread to edges of circle, leaving a well approximately 5 inches wide and 1 inch deep in center.
• Bake until crisp and dry on outside but not developing any color, 1 hour, 10 minutes to 1 hour, 20 minutes. Turn oven off (do not open door); let cool in oven until dry and crisp on outside, at least 2 hours and up to 1 day.
• Curd: Combine cranberries, sugar, orange juice, and salt in a saucepan over medium heat. Simmer until cranberries burst and collapse, about 10 minutes. Remove from heat; stir in butter until melted. Strain mixture through a medium-mesh sieve into a bowl, pressing on solids to remove as much liquid as possible; discard solids. In another bowl, whisk together egg and yolks. Slowly whisk 1 cup of cranberry mixture into egg mixture; return to pot with remaining cranberry mixture and cook over medium-low heat, stirring occasionally, until thickened and beginning to sputter, about 6 minutes. Let cool completely, then press plastic wrap directly on surface and refrigerate in an airtight container until cold, at least 2 hours and up to 5 days.
• Serving: Whisk cream, vanilla, and orange-blossom water to soft peaks. Fill well of meringue with curd. Dollop cream over curd; top with citrus supremes and gooseberries. Serve immediately.

ORANGE, CRANBERRY & PISTACHIO PAVLOVA

Steps:

• Heat the oven to 140C/120C fan/gas 2 and line a large baking tray with baking parchment. Drain the chickpeas over a jug, reserving the liquid (this liquid, called aquafaba, will be used to make the meringue). Tip the chickpeas into a sealed container and chill for use in another recipe. Pour the liquid into a large bowl or stand mixer. Add the cream of tartar, then beat with the whisk attachment or an electric whisk for 15-18 mins until the mixture has tripled in size and is holding stiff peaks (it will take a while for it to thicken initially, so just keep beating until this happens). Add the caster sugar 1 tbsp at a time, whisking well between each addition until all the sugar has been incorporated and you are left with a fluffy meringue.
• Use a little of the meringue to stick the baking parchment to the tray, then spoon the meringue into the centre of the parchment and spread into a roughly 15cm round pavlova, making the sides slightly higher than the middle (it will deflate and spread a little more in the oven). Bake on the bottom shelf of the oven for 2 hrs. The meringue will still feel slightly soft once cooked, but as it cools it will set and be able to come away from the parchment easily. Leave to cool completely. The meringue can be cooked up to two days in advance. Once it has cooled completely, wrap well or keep in an airtight container.
• Cut the pith from the oranges using a serrated knife, then slice into rounds. Dust the oranges with the icing sugar and cinnamon. Place the pavlova on a serving plate, spoon the coconut yogurt into the middle, then top with the cinnamon oranges, cranberries and pistachios.