Pavlova With Vanilla Poached Oranges Recipes

ORANGE CREAM PAVLOVA

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.

CREME FRAICHE FILLING FOR PAVLOVA WITH VANILLA-POACHED ORANGES

Steps:

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

ORANGE-BERRY PAVLOVA

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Draw a 9-inch circle on a large sheet of parchment paper. Place parchment on a large baking sheet with the circle facing down and centered in the pan.
• Beat together egg whites, cream of tartar, and salt on high speed with an electric mixer in a bowl until soft peaks form. Add in sugar 1 tablespoon at a time, beating continuously, until stiff, glossy peaks form. Mix in vanilla and almond extracts. Sift cornstarch over the egg mixture and gently fold in until just combined.
• Pour egg mixture into the center of the circle on the parchment paper on the prepared pan. Starting from the center and moving outwards, gently form the meringue into a round no larger than the drawn circle. Create an impression in the center of the meringue so the edges are slightly taller than the middle.
• Place into the preheated oven and bake until the pavlova feels firm and dry to the touch, 1 to 1 1/2 hours. Turn the oven off without removing pavlova. Leave in the oven to cool for at least 1 hour.
• Pour heavy whipping cream into a large bowl. Beat at medium-high speed until soft peaks form. Add orange zest and vanilla extract; beat until combined.
• Gently remove pavlova base from the parchment paper and place onto a serving tray. Top with whipped cream, oranges slices, and mixed berries. Serve immediately.

ORANGE CURD-FILLED PAVLOVAS

Steps:

• Preheat oven to 300 degrees. Use a 3-inch bowl to trace 6 circles on each of 2 sheets of parchment paper. Transfer each sheet of parchment paper to a baking sheet tracing-side down.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in 3 additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla. Gently fold to combine.
• Fill a pastry bag fitted with a large plain round tip, about 5/8 inch in diameter. Pipe a mound of meringue in the center of each of the circles. Use the back of a spoon to create an indentation in the center of each mound. Transfer baking sheets to oven and immediately reduce the temperature to 250 degrees. Bake until firm and dry to the touch but not browned, 30 to 35 minutes. Turn off oven and let meringues cool for 20 minutes. Remove to a wire rack to cool completely.
• Make curd: Combine yolks, sugar, orange zest, orange juice, lemon juice, salt, and butter in a heavy-bottomed saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heatproof spatula (be sure to scrape the sides of the pan), until the mixture is thick, 8 to 10 minutes. Let mixture come to a rapid simmer and cook, continually scraping sides of pan, for 2 minutes. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.
• Make topping: Whisk heavy cream until stiff peaks form. Top meringues with a dollop of curd and whipped cream and if desired, serve with orange segments.

PAVLOVA WITH 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.

VANILLA-POACHED ORANGES

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.

VANILLA PAVLOVA WITH PINEAPPLE & PASSION FRUIT

Steps:

• Heat the oven to 130C/110C fan/gas 1. Line a baking sheet with baking parchment. Draw four circles, 8-10cm in diameter, on the baking parchment, then flip over. Whisk the egg whites in a large bowl using an electric whisk until stiff peaks form. Gradually whisk in the sugar until thick and glossy, then the cornflour and lemon juice. Pile the meringue in swirls onto the marked circles, making a dip in the middle, then bake on the lowest shelf for 55 mins-1 hr until crisp on the outside and dry underneath. Turn the oven off, leave the door ajar and leave the meringues to cool completely. Can be made a day ahead and kept in an airtight container.
• Whisk the crème fraîche in a bowl with the icing sugar and vanilla extract until thick and pillowy. Mix the pineapple and passion fruit together in a separate bowl. To assemble, spoon a quarter of the crème fraîche mixture onto each meringue, top with pineapple and passion fruit and drizzle with the passion fruit juice. Finish with mint leaves to serve, if you like.

POACHED ORANGES

Steps:

• Peel the oranges with a sharp knife, removing all the white membrane. Cut the oranges into half-inch> to three-quarter-inch-thick slices. Place the slices in a saucepan with the sugar and water. Cover, bring to a boil, and simmer gently for five minutes.
• Carefully remove the orange slices from the syrup and place them in a serving dish. Cook the syrup to reduce it to approximately a half cup and pour it over the oranges.
• When cool or at serving time, sprinkle the oranges with the Grand Marnier. Decorate by placing the mint sprig in the center.