Creme Fraiche Filling For Pavlova With Vanilla Poached Oranges Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ORANGE CREAM PAVLOVA



Orange Cream Pavlova image

A pavlova may be a showstopper, but it's also simple to make. Preparing the satiny orange curd and crisp meringue in advance is the secret.Baking a meringue at a low temperature maintains its snowy white color. Leaving it in a turned-off oven overnight helps ensure a completely dry, perfect meringue.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h30m

Number Of Ingredients 11

5 large egg whites, room temperature
Cream of tartar
3/4 cup granulated sugar
3/4 cup granulated sugar
8 large egg yolks
2 tablespoons orange zest, plus 1/2 cup orange juice (from 2 oranges)
1/4 cup lemon juice (from 2 lemons)
Fine salt
1 1/4 cups cold heavy cream
1 tablespoon confectioners' sugar
1/2 ounce white chocolate, shaved with a vegetable peeler

Steps:

  • Preheat oven to 200 degrees. Make meringue: Trace a 10-inch circle onto a piece of parchment paper. Turn over and use parchment to line a baking sheet. In a large bowl, using an electric mixer, beat egg whites and pinch of cream of tartar on high until soft peaks form, about 2 minutes. With mixer running, add granulated sugar in a slow, steady stream and continue to beat on high until whites are very stiff and glossy and sugar is dissolved, 5 minutes.
  • With an offset spatula, gently shape meringue into a round on parchment-lined sheet, using circle as a guide; smooth top (make center slightly concave). Bake meringue until outside is dry, 2 hours. Turn off oven and let meringue cool completely in oven, about 5 hours (or up to overnight).
  • Make curd: In a medium saucepan, off heat, whisk together granulated sugar, egg yolks, and orange zest; whisk in orange and lemon juices and pinch of salt. Place pan over medium-high and cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, 5 minutes (do not let boil). Immediately remove pan from heat while whisking. Pour through a fine-mesh sieve into a heatproof bowl, pressing on curd with a rubber spatula. Press plastic wrap against surface; refrigerate until cool, 30 minutes (or up to 2 weeks).
  • Make topping: In a large bowl, using mixer, beat cream and confectioners' sugar on high until stiff peaks form, 3 minutes. Gently peel meringue from parchment and transfer to a platter. Spoon curd in center and top with whipped cream and white chocolate shavings. Serve immediately.

Nutrition Facts : Calories 362 g, Fat 19 g, Protein 6 g, SaturatedFat 11 g

CREME FRAICHE FILLING FOR PAVLOVA WITH VANILLA-POACHED ORANGES



Creme Fraiche Filling for Pavlova with Vanilla-Poached Oranges image

Use this creme fraiche filling recipe to make our Pavlova with Vanilla-Poached Oranges.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 1 Pavlova

Number Of Ingredients 4

1 cup cold heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
1 cup creme fraiche

Steps:

  • Beat cream, sugar, and vanilla until soft peaks form. Fold in creme fraiche.

VANILLA-POACHED ORANGES



Vanilla-Poached Oranges image

Use this recipe to make our Pavlova with Vanilla-Poached Oranges.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 1 pavlova

Number Of Ingredients 3

1 1/2 cups sugar
1 vanilla bean, split, seeds scraped
3 navel or Cara Cara oranges (or a mix), peel and pith removed, flesh cut into segments

Steps:

  • Heat sugar and 1 cup water in a medium saucepan over medium heat, stirring until sugar has dissolved. Stir in vanilla and oranges. Reduce heat, and simmer 10 minutes. Let cool completely.

LIGHTER SUMMER PAVLOVA



Lighter summer pavlova image

We've reinvented this fruit-topped meringue dessert to reduce the calories, sugar and fat while keeping it as irresistible as the original

Provided by Angela Nilsen

Categories     Dessert, Treat

Time 1h35m

Number Of Ingredients 17

1 tsp cornflour
1 tsp white wine vinegar
½ tsp vanilla extract
3 large egg whites , at room temperature
75g golden caster sugar
50g icing sugar
edible red food colouring (optional)
100ml whipping cream
200g 2% Greek yogurt
85g half-fat crème fraîche
2 tsp golden caster sugar
350g strawberries , hulled and sliced
150g punnet raspberries
150g punnet blueberries
2 passion fruits
1/8 tsp icing sugar , for sifting
a few small mint leaves (optional)

Steps:

  • Heat the oven to 150C/130C fan/gas 2. Cover a large baking sheet with baking parchment and use a pencil to draw a 20cm circle in the middle. Turn the parchment over.
  • For the meringue, mix together the cornflour, vinegar and vanilla, and set aside. Whisk the egg whites in a large bowl until the mixture stands in stiff peaks. Tip in 1 tsp of the caster sugar, beat for a few seconds, then carry on adding and whisking in the caster sugar, 1 tsp at a time - this will give you a thick, glossy mixture. Sift and gently fold in half the icing sugar with a large metal spoon. Add the rest of the icing sugar in the same way, being careful not to overmix. Fold in the reserved cornflour mixture.
  • Secure the parchment with some meringue mixture (see tip) if you want. Dollop a couple of big spoonfuls of the mixture into the middle of the circle on the baking parchment, then spread it out gently to make a 15cm circular base, about 1.5cm thick. (At this point you can give the remaining meringue mixture a pink ripple effect, if you like, by briefly swirling some food colouring through it with a knife.)
  • Place a large spoonful of meringue on the edge of your meringue base to come out to the edge of the pencil circle. Repeat with 7 more spoonfuls in the same way, creating the raised edging for the pavlova and leaving a wide hollow for the fruit and cream to go in later. Fill any gaps in the edging with a blob of meringue. Bake for 1 hr - if you gently tap the meringue, it should sound crisp. Turn off the oven but leave the meringue inside for 1 hr to cool gradually. Remove, carefully peel off the baking parchment and leave to cool completely on a wire rack. Can be made up to three days ahead and stored in an airtight tin, or wrapped in foil.
  • When you are ready to serve the pavlova, prepare the filling. Whisk the whipping cream to stiff peaks. Fold in the Greek yogurt, then the crème fraîche and sugar. Scatter half the strawberries, raspberries and blueberries onto the base of the meringue. Cut the passion fruits in half widthways, scoop out the pulp and seeds, and scatter over the berries. Spoon about half of the yogurt mixture on top. Scatter over some of the remaining berries, top this with more spoonfuls of the yogurt mix, then finish off with the rest of the berries. Dust lightly with icing sugar and a scattering of mint leaves, if you like. Serve straight away - if you leave it sitting for too long, the creamy filling and juicy fruits will cause the meringue to start to soften.

Nutrition Facts : Calories 189 calories, Fat 7.3 grams fat, SaturatedFat 4.6 grams saturated fat, Carbohydrate 24.7 grams carbohydrates, Sugar 23.6 grams sugar, Fiber 1.9 grams fiber, Protein 4.9 grams protein, Sodium 0.1 milligram of sodium

PAVLOVA WITH VANILLA-POACHED ORANGES



Pavlova with Vanilla-Poached Oranges image

A snowy pavlova is topped with vanilla-poached orange slices.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

6 large egg whites, room temperature
1 1/2 teaspoons cornstarch
1 teaspoon distilled white vinegar
Pinch of salt
1 1/4 cups superfine sugar
1 teaspoon pure vanilla extract
Creme Fraiche Filling for Pavlova with Vanilla-Poached Oranges
Vanilla-Poached Oranges

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Put egg whites, cornstarch, vinegar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy. Gradually add sugar; beat until stiff peaks form. Beat in vanilla.
  • Spread meringue into a 10-inch round (2 inches high) on prepared sheet. Bake 10 minutes. Reduce heat to 200 degrees; bake until firm, 40 to 50 minutes. Turn off oven; let pavlova dry in oven overnight.
  • To serve, spread filling over pavlova, and top with drained oranges.

CREME FRAICHE FILLING



Creme Fraiche Filling image

For a New Orleans-style twist on this creme fraiche filling, replace half the regular cream cheese with the Creole variety, which has a thick layer of cream on top and a slightly liquid layer on bottom; drain it before using, if desired.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 3 four-by-fourteen-inch tarts

Number Of Ingredients 4

Two 8-ounce packages cream cheese, room temperature
8 ounces creme fraiche
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until soft In a separate bowl, whisk creme fraiche with a balloon whisk until it holds soft peaks.
  • Whisk a third of the creme fraiche into cream-cheese mixture to lighten. Fold in remaining creme fraiche while gradually sifting the confectioners' sugar over the top; fold just until combined. Cover with plastic wrap; place in refrigerator until ready to use, up to 2 hours.

More about "creme fraiche filling for pavlova with vanilla poached oranges recipes"

RECIPE: STRAWBERRY PAVLOVA WITH CREME FRAICHE …
recipe-strawberry-pavlova-with-creme-fraiche image
Feb 22, 2012 This recipe is the one that finally worked for me. For the whipped cream, I use 1 1/2 cups cream, whipped with 1/4 cup sugar and 1 tsp of vanilla. Right at the end, whip in 3 Tablespoons creme fraiche. It’s as good as …
From jaimeerose.com
See details


12 WAYS TO USE CRèME FRAîCHE | VERMONT CREAMERY
Jul 15, 2020 With Fish. Crème fraîche is a great addition to fish because it won’t curdle or …
From vermontcreamery.com
See details


17 CREME FRAICHE RECIPES YOU’VE GOT TO TRY - INSANELY GOOD
Jun 1, 2022 5. Creme Fraiche Pasta with Peas and Bacon. One bite, and you’ll definitely want to add this simple and fresh pasta recipe to your dinner rotation. Bright and creamy, the creme fraiche sauce is delicate and delicious. Salty bacon, crisp veggies, and a touch of heat from red pepper flakes create incredible umami.
From insanelygoodrecipes.com
See details


STRAWBERRIES PAVLOVA WITH CREME FRAICHE | OREGONIAN RECIPES
Feb 12, 2013 Select 12 (or roughly half) of the nicest berries and slice them 1/4 inch thick. …
From recipes.oregonlive.com
See details


PAVLOVA WREATH WITH BERRIES AND CREME FRAICHE RECIPE | PBS FOOD
Preheat oven to 250 degrees. Use a pencil to trace a 10-inch-diameter circle on a piece of …
From pbs.org
See details


PAVLOVA WITH VANILLA-POACHED ORANGES RECIPE | RECIPE | PAVLOVA …
Mar 18, 2012 - A snowy pavlova is topped with vanilla-poached orange slices. Mar 18, 2012 …
From pinterest.com.au
See details


CREME FRAICHE FILLING RECIPES
Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable …
From tfrecipes.com
See details


VANILLA-POACHED ORANGES RECIPE | RECIPE | ORANGE RECIPES
Dec 29, 2016 - Use this recipe to make our Pavlova with Vanilla-Poached Oranges. Dec 29, …
From pinterest.com
See details


LITTLE PAVLOVAS AND VANILLA CREME FRAîCHE WITH POACHED RAISINS IN ...
Ingredients. 8 (1 cup) egg whites; pinch salt; 460g (2 cups + 4 tbsp) castor sugar; 7g (1 tbsp) …
From foodshow.co.nz
See details


PAVLOVA WITH VANILLA-POACHED ORANGES - MEALPLANNERPRO.COM
6 large egg whites, room temperature; 1 1/2 teaspoons cornstarch; 1 teaspoon distilled white …
From mealplannerpro.com
See details


CREME FRAICHE FILLING FOR PAVLOVA WITH VANILLA-POACHED ORANGES
Creme Fraiche Filling for Pavlova with Vanilla-Poached Oranges ... Be the first to …
From mealplannerpro.com
See details


CREME FRAICHE FILLING FOR PAVLOVA WITH VANILLA POACHED …
Steps: Preheat the oven to 250 degrees F (120 degrees C). Draw a 9-inch circle on a large …
From tfrecipes.com
See details


PAVLOVA RECIPE | EPICURIOUS
Jan 26, 2012 Step 1. Prepare oven and pan Heat oven to 200°F, with a rack in lower third. …
From epicurious.com
See details


PAVLOVA WITH VANILLA-POACHED ORANGES RECIPE | RECIPE
Jan 14, 2013 - A snowy pavlova is topped with vanilla-poached orange slices. Jan 14, 2013 …
From pinterest.ca
See details


Related Search