SPICED PAVLOVA WITH PUMPKIN MOUSSE RECIPE
For an elegant spin on pumpkin pie, skip the traditional crust and opt for an airy, spiced pavlova. Pumpkin mousse, whipped cream, and pretty pomegranate syrup give this dessert a jewel-like presentation that's both stunning and delicious.
Provided by Katherine Sacks
Yield 8 servings
Number Of Ingredients 21
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.
MULLING SPICES
Why go out and buy mulling spices for mulled wine or cider when you probably have all of the ingredients to make it at home? It's so easy to throw it together and so very tasty. Store in an airtight container.
Provided by Yoly
Categories 100+ Everyday Cooking Recipes
Time 1h15m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
- Zest and peel orange and lemon. Cut peels into thinnest strips possible. Distribute zest and peels evenly on the prepared baking sheet.
- Bake in the preheated oven until zest and peels are dry, 60 to 75 minutes.
- Combine dried zest, dried peels, crushed cinnamon, allspice, cloves, cardamom and peppercorns in a large bowl.
Nutrition Facts : Calories 4.5 calories, Carbohydrate 1.3 g, Fiber 0.5 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 0.4 g
PAVLOVA WITH FRUIT CUSTARD FILLING
An old family favourite. Makes a beautiful pavlova. The custard filling uses the left over egg yolks which is a bonus.
Provided by Ivana
Categories Dessert
Time 1h45m
Yield 1 Pavlova, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- To make pavlova.
- Mix egg whites until stiff, then incorporate other pavlova ingredients and mix until thick and glossy.
- Mixture must stand in peaks.
- Pile mixture onto a buttered large plate,eg dinner plate size.
- On top of this mixture make a dip-- this is where the custard filling will go later.
- Put in preheated oven 150 C for 30minutes.
- Reduce heat to 110 C and bake for further 45minutes.
- After this time, turn off oven and let pavlova cool in oven.
- To make the custard filling: Put fruit salad into a small pan on the stove top.
- Bring to boil,add cornflour dissolved in water to thicken mix.
- Lastly add the beaten egg yolks and butter.
- Cook on medium heat for a few minutes till mixture is thick.
- Taste the custard, if you prefer a sweeter taste, add some sugar (optional) to sweeten, but bear in mind that the pavlova is sweet.
- When the custard is cold, place in the"dip" on top of the pavlova.
- Top with whipped cream.
- Add passionfruit (optional) to decorate if you like.
Nutrition Facts : Calories 429.9, Fat 19.2, SaturatedFat 11.6, Cholesterol 117, Sodium 86, Carbohydrate 63.9, Fiber 0.9, Sugar 59.4, Protein 3.6
MULLED SPICED WINE
Lots of spice and good cheer to warm you and your guest during the cold winter holidays! Hibiscus flowers can be omitted or hibiscus tea bag can be used. Serve right from the crock pot so it stay warm can be diluted with a little warmed water or cranberry juice. Garnish with fresh Cranberries.
Provided by Rita1652
Categories Punch Beverage
Time 25m
Yield 7 cups
Number Of Ingredients 15
Steps:
- Bring the wine, port, water, vanilla, cardamom, cloves, cinnamon, allspice, orange peel or whole orange cut in half, lemon peel or whole lemon cut in half, hibiscus flowers and sugar to a simmer in a nonreactive saucepan.
- Or place in a slow cooker on low for 1-2 hours.
- Simmer the mixture slowly for 15 minutes.
- Strain and place into Heat resistant punch bowl or keep in crock pot and keep on low.
- Place 1 blanched almond and several raisins or fresh cranberries in the bottom of each punch glass.
- Pour the warm wine mixture over and serve.
Nutrition Facts : Calories 170.3, Fat 0.1, Sodium 10.9, Carbohydrate 8.7, Fiber 0.2, Sugar 3.5, Protein 0.2
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- Prepare two baking sheets by lining them with parchment paper, tracing two 7.5 or 8-inch circles on the underside of each piece of parchment (you'll have 4 circles in total, two on each baking sheet). It's best to use a dark marker on the underside of the parchment so that when you flip it over, the circles are visible through the parchment but the marker won't transfer onto the meringue.
- Add the egg whites to the bowl of your stand mixer fitted with the whisk attachment. Whip the egg whites on high speed just until foamy. Slow the mixer to low speed and begin adding the sugar in a constant slow stream until you've added all 1 1/3 cups of it. Increase the speed of the mixer to high again and let the egg whites and sugar whip until they reach stiff peaks (about 5 minutes). This means that when you stop the mixer and remove the whisk attachment from the mixture, the egg whites stick up and form a peak that doesn't fall to the side.
- Once the egg white and sugar mixture appears to have reached the 'stiff peak' stage, remove a very small amount of the mixture from the bowl using a small, clean spoon and rub the mixture between your fingers. If it feels smooth and you can't feel any sugar granules then this means it's time to add the rest of the ingredients. Another way to test this is to taste a little bit of the mixture to make sure the sugar is completely dissolved.
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