PAVLOVA with Lemon Mousse and Macerated Berries
Photo © Redbird Los Angeles
Redbird's pastry chef, Kasra Ajdari, has shared this classic Pavlova recipe that will stun dinner guests all summer long.
PAVLOVA SHELL 4 large egg whites pinch of salt 250 g granulated sugar 10 g corn starch 10 g Champagne vinegar 5 g flavoring extract (vanilla, almond, etc.), optional 1 Preheat oven to 300° F 2 Combine sugar and corn starch in a bowl and set aside 3 Begin whipping egg whites and salt in a mixer at medium speed. When whites are foamy and no liquid remains, begin slowly adding sugar/starch mixture to the whites, then increase speed to high until stiff peaks form. 4 Once stiff peaks have been reached, add vinegar and extract (if using), continue whipping until the texture of the whites tightens and they gather around the whisk. 5 Mound the meringue on a parchment lined baking sheet, and spread with a spatula or spoon into a rough round shape about 8-9 inches in diameter and 1-1 ½ inches high. 6 Bake for 1 hour. Turn oven off, leaving Pavlova shell in the oven, and prop oven door open with a wooden spoon wrapped in aluminum foil until shell is completely cool.
LEMON CURD MOUSSE 155 g lemon juice 200 g granulated sugar 3 large eggs 3 large egg yolks 5 grams salt zest of 1 lemon
30 g unsalted butter 500 g heavy cream 1 Combine all ingredients, except butter and cream, in a small mixing bowl. Place over a double boiler and whisk until thick. 2 Remove from heat, add butter, and blend into curd with a hand blender or whisk. Strain the curd through a fine mesh sieve. 3 Cover curd with plastic wrap on the surface to prevent a skin from forming. Refrigerate until cold. 4 To finish the mousse, whip heavy cream to medium peaks. Loosen the Lemon Curd by stirring or whisking it first, then fold the whipped cream into the lemon curd.
MACERATED BERRIES 2 cups mixed berries 65 g granulated sugar pinch of salt Grenache vinegar (or Champagne vinegar) Combine the berries, sugar, and salt in a small bowl and toss to combine. Add a splash of vinegar and allow the mixture to sit for at least 30 minutes.
ASSEMBLY 1 Carefully remove the delicate Pavlova shell from the parchment and place on a serving platter. 2 With the back of a spoon, gently break the top of the shell to create a nest for the mousse and berries. 3 Top the shell with a layer of mousse, then spoon the berries (including some juice) over top. Optionally, garnish with fresh herbs like basil or mint.