Ginger Pomegranate Pavlova Recipes

POMEGRANATE PAVLOVA

Steps:

• In a stand mixer bowl, combine the egg whites, granulated sugar and salt. Place over a saucepan of boiling water and whisk continuously until the mixture is opaque and ribbony and sugar is completely dissolved, about 10 minutes. (Feel some between your fingers; if it feels smooth without granules, you're good. You can also test readiness by the temperature. The mixture should be around 140 degrees F.)
• Attach the bowl to the stand mixer fitted with the whisk attachment and whip the egg white mixture until the bowl has cooled off and the whites are stiff glossy peaks, about 4 to 5 minutes. Add the powdered sugar and cider vinegar and combine thoroughly.
• Preheat the oven to 210 degrees F and prepare a baking sheet with parchment paper.
• Plop the egg white mixture onto the center of the prepared baking sheet and spread into a 9-inch circle with a well-defined cavity for filling. Bake for 1 1/2 to 2 hours, then turn off the oven and allow to sit in there for another 2 hours. Remove the meringue from the oven and reserve at room temperature in a dry place.
• Place the meringue on a serving dish. Fill the cavity with the Curd, then top with the sliced apple, grapes, pomegranate seeds and candied nuts.
• Combine the orange juice, pomegranate juice, powdered sugar, eggs, egg yolks and salt in a medium heavy-bottomed saucepan over medium-low heat and whisk continuously (not too vigorously, though, just gently) until mixture has thickened, about 15 to 20 minutes. Remove from the stove and add the butter, a chunk at a time, whisking until it is fully melted and combined. Add food the coloring and stir it in.
• Transfer the curd to a dish or container, leaving behind any curdled bits that may have formed on the bottom of the saucepan. Cover the surface of the curd with plastic wrap and refrigerate until cold, about 1 hour.

PEACH AND POMEGRANATE PAVLOVA

Steps:

• Preheat the oven to 250°F/120°C/100°C fan/the lowest gas mark and line a baking sheet with baking parchment or a reusable baking sheet.
• Make the meringue mixture then sprinkle the raspberry powder over the top and fold through a few times. You want to see ripples of raspberry, so don't mix it in completely. Spoon onto the baking sheet and spread it out into a large rectangle that is the same thickness all over. Bake for three hours so the meringue is completely dried out and crisp. To ensure a crunchy shell and soft, chewy middle, I like to turn the oven off and leave the meringue to cool in the oven overnight. If you don't have time, just leave it to cool on the tray until completely cold.
• Whip the cream into soft peaks and just before serving, spoon it onto the top of the meringue. Arrange the peach slices on top of the cream, fanning them out, then sprinkle the pomegranate seeds on top.

PINEAPPLE & GINGER PAVLOVA

Steps:

• Heat the oven to 150C/130C fan/gas 2. Place the egg whites in a large very clean bowl, and whisk to stiff peaks with an electric hand whisk. Continue to whisk while you add the sugar, 1 tbsp at a time, until the mixture is thick and glossy. Continue to whisk as you add the ginger, cornflour and vinegar.
• Draw a 23cm circle on a piece of baking parchment, then turn it over and place on a large baking tray. Spread out the meringue mixture to fill the circle, creating a dip in the middle and higher sides. Run a palette knife up the edges at regular intervals if you want to create ridges. Bake for 1 hr, then leave in the oven with the door shut for 8 hrs until the pavlova is completely cool.
• While the pavlova bakes, heat a clean griddle pan over a medium-high heat until hot. Brush the pineapple wedges with the ginger syrup and griddle for 2 mins until char lines appear and the pineapple is slightly softened. Leave to cool completely, then cut into chunks. The pineapple can be griddled the day before and chilled. Let it come to room temperature before you assemble the pavlova. The pavlova base can be made up to 2 days before serving, stored in an airtight container, then topped with cream and pineapple just before serving.
• When you're ready to serve, whizz the stem ginger and 2 tbsp of the syrup in the small bowl of a food processor to a chunky paste. Add the cream and icing sugar and whip to soft peaks, then spoon into the crater of the meringue. Top with the pineapple, drizzle with a little extra ginger syrup, scatter over the mint and dust with icing sugar.
• Heat the oven to 150C/130C fan/gas 2. Place the egg whites in a large very clean bowl, and whisk to stiff peaks with an electric hand whisk. Continue to whisk while you add the sugar, 1 tbsp at a time, until the mixture is thick and glossy. Continue to whisk as you add the ginger, cornflour and vinegar.
• Draw a 23cm circle on a piece of baking parchment, then turn it over and place on a large baking tray. Spread out the meringue mixture to fill the circle, creating a dip in the middle and higher sides. Run a palette knife up the edges at regular intervals if you want to create ridges. Bake for 1 hr, then leave in the oven with the door shut for 8 hrs until the pavlova is completely cool.
• While the pavlova bakes, heat a clean griddle pan over a medium-high heat until hot. Brush the pineapple wedges with the ginger syrup and griddle for 2 mins until char lines appear and the pineapple is slightly softened. Leave to cool completely, then cut into chunks. The pineapple can be griddled the day before and chilled. Let it come to room temperature before you assemble the pavlova. The pavlova base can be made up to 2 days before serving, stored in an airtight container, then topped with cream and pineapple just before serving.
• When you're ready to serve, whizz the stem ginger and 2 tbsp of the syrup in the small bowl of a food processor to a chunky paste. Add the cream and icing sugar and whip to soft peaks, then spoon into the crater of the meringue. Top with the pineapple, drizzle with a little extra ginger syrup, scatter over the mint and dust with icing sugar.

SPICED PAVLOVA WITH PUMPKIN MOUSSE RECIPE

Steps:

• Preheat oven to 275°F. Line 2 rimmed baking sheets with parchment paper. Whisk cornstarch and sea salt in a small bowl, breaking up any lumps. Mix ginger, allspice, nutmeg, cloves, and 1 Tbsp. cinnamon in another small bowl.
• Using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until soft, opaque peaks form, about 3 minutes. You should see tracks from the whisk on the surface of the whites.
• Add superfine sugar slowly, 1 Tbsp. at a time, beating to incorporate fully before adding the next, 5-8 minutes total. Continue to beat on medium-high speed until stiff, glossy peaks form, about 1 minute more. Test to see if sugar is fully dissolved by rubbing a small amount between your fingertips. If it feels gritty, keep beating until dissolved.
• Sprinkle cornstarch mixture over egg whites and fold in gently with a spatula. Sift spices over mixture with a fine-mesh strainer and fold in gently.
• Using a large spoon, divide meringue into 8 even mounds on prepared baking sheets. Using the back of the spoon, make a small well in the center of each meringue. Using fine-mesh strainer, lightly dust with remaining 1 tsp. cinnamon.
• Bake 15 minutes, then reduce oven temperature to 250°F. Continue to bake, rotating sheets halfway through, until outsides are dry and a very pale cream color, 50-60 minutes. Turn oven off and leave door slightly ajar (prop open with a kitchen towel or hot pad) with meringues inside, letting them cool completely, at least 2 hours or up to overnight.
• Gently whisk egg whites and granulated sugar in a medium bowl set over a saucepan of barely simmering water until hot to the touch or a candy thermometer registers 140°F.
• Pour hot egg white mixture into stand mixer bowl and whip with the whisk attachment on medium-high speed until doubled in volume and stiff peaks form, about 5 minutes.
• Whisk pumpkin purée, kosher salt, and vanilla in a medium bowl. Whisk one-third of beaten egg whites into pumpkin mixture to lighten. Gently whisk in remaining whites.
• Heat pomegranate juice, granulated sugar, and lemon juice in a medium saucepan over medium-high until sugar is dissolved and juice is simmering. Reduce heat to low and simmer until syrupy and liquid is reduced by half, about 25 minutes.
• Divide meringues among plates, then top each with a dollop of pumpkin mousse and whipped cream. Top with pomegranate syrup, pumpkin seeds, and pomegranate seeds.
• Pumpkin mousse can be made 1 day ahead; cover and chill. Pomegranate syrup can be made 2 weeks ahead; cover and chill.

GINGER & POMEGRANATE PAVLOVA

Steps:

• Heat the oven to 150C/130C fan/gas 2. Using a dinner plate as a template, mark a roughly 25cm circle on a sheet of baking parchment in pencil, then flip the parchment over and put it on a large baking sheet or tray.
• Whisk the egg whites with an electric whisk to stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue is glossy. Whisk in the vinegar, cornflour, ginger and vanilla. Dab a little meringue under all four corners of the parchment to help it stick to the baking tray, then spoon the meringue inside the marked-out circle using a palette knife or the back of a spoon. Spread the meringue to the edge of the circle, then create a dip in the middle - you want to create a 'crater', where the sides are higher than the centre, so the middle will hold the toppings.
• Bake for 1 hr until the meringue is crisp and the base firm, then turn the oven off and leave the meringue to cool inside for 2 hrs.
• Meanwhile, make the topping. Whisk the cream, sugar, stem ginger and ginger syrup together until the cream has just thickened and reached the soft peak stage.
• To assemble, spread the ginger cream in the middle of the cooled pavlova, then sprinkle over the crushed biscuits and pomegranate seeds. Best eaten straightaway.