Orange Flower Pavlovas With Strawberries Recipes

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CITRUS PAVLOVA



Citrus Pavlova image

Provided by Valerie Bertinelli

Categories     dessert

Time 6h40m

Yield 6 to 8 servings

Number Of Ingredients 16

6 large egg yolks, at room temperature
1 cup granulated sugar
1/2 cup fresh orange juice (2 oranges)
1 tablespoon orange zest
4 tablespoons unsalted butter
1 tablespoon cornstarch
1 tablespoon fresh lemon juice (1 lemon)
6 large egg whites, at room temperature
Pinch kosher salt
1 1/4 cups granulated sugar
1 1/2 cups cold heavy cream
1/2 cup confectioners' sugar
1 teaspoon vanilla bean paste
4 clementines, peeled and cut into wheels
2 ruby red grapefruit, cut into wheels
1 lime, zested

Steps:

  • For the orange curd: In a medium saucepot, whisk the egg yolks and granulated sugar together until pale yellow and slightly thickened and the whisk leaves lines behind it. Next, whisk in the orange juice and zest. Set the pot over medium heat and cook, stirring constantly with a rubber spatula, just until the mixture is thick enough to coat the back of a spoon and holds its shape when you drag your finger through it, 8 to 10 minutes.
  • Remove the pot from the heat and stir in the butter until completely combined. Pour the curd into a bowl and let cool to room temperature. If any of the curd got slightly overcooked, put it through a fine-mesh strainer to remove any set egg yolk.
  • Cover the curd with plastic wrap pressed directly to the surface and refrigerate for at least 4 hours. (The curd will hold well for up to 4 days.)
  • For the meringue: Position a rack in the middle of the oven; preheat to 300 degrees F. Line a large rimmed baking sheet with a silicone baking mat.
  • Stir together the cornstarch and lemon juice in a small bowl until the cornstarch completely dissolves. Set aside.
  • Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the egg whites are frothy. With the machine running, slowly stream in the granulated sugar. Increase the speed to high and whip the egg whites until you see ribbons left in the meringue by the whip attachment. Pour in the cornstarch mixture and whip a few seconds more, until stiff peaks form and the meringue becomes very glossy.
  • Mound the meringue in the middle of the baking mat and spread it into a 10-inch round using a small offset spatula -- the shape needn't be perfect, but make sure to spread the meringue in an even layer.
  • Bake for 10 minutes, then drop the oven temperature down to 200 degrees F. Bake for an additional 45 to 50 minutes. The meringue is done when the top is set and not tacky to the touch, and when a small offset spatula can be slid underneath and come out clean or with very little meringue attached. Turn off the oven, crack the door, and let the meringue sit for an additional 30 minutes.
  • Remove the meringue from the oven; run a large offset spatula around the circumference to release it from the baking mat. Set a serving platter beside the baking sheet and gently slide the meringue onto the platter. Let sit at room temperature until ready to assemble.
  • For the vanilla whipped cream: Combine the cream, confectioners' sugar and vanilla paste in the bowl of a stand mixer fitted with the whip attachment. Beat on high speed until soft peaks form. Refrigerate for up to 30 minutes before serving.
  • To assemble: Spoon the curd into the center of the meringue and spread it in an even layer, leaving a 1-inch border. Spread the whipped cream over the curd. Top decoratively with the clementine and grapefruit wheels. Garnish the entire pavlova with the lime zest and serve immediately.

STRAWBERRY PAVLOVA



Strawberry Pavlova image

This beautiful dessert, a favourite recipe of Teeswater egg farmers Peter and Adriana Van Zeeland, is perfect for any occasion.

Provided by Egg Farmers of Ontario

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Ontario

Time 1h55m

Yield 10

Number Of Ingredients 10

4 large egg whites egg whites, at room temperature
¼ teaspoon cream of tartar
Pinch salt
1 cup sugar
1 tablespoon cornstarch
1 tablespoon white vinegar
1 teaspoon vanilla
2 cups whipping cream
2 tablespoons orange liqueur
4 cups strawberries

Steps:

  • Beat egg whites, cream of tartar and salt in a large bowl with an electric mixer until soft peaks form. Beat in sugar, 1 tbsp at a time, until stiff, glossy peaks form. Beat in cornstarch, vinegar and vanilla just until blended.
  • On a baking sheet lined with parchment paper or foil, spread meringue into a 10-inch (25 cm) circle with a raised edge and a slight indentation in the centre.
  • Bake in a preheated 250 degrees F (120 degrees C) oven until firm to the touch, about 1-1/4 hours. Meringue should be cream-coloured. If it appears to be browning, reduce oven temperature to 225 degrees F (105 degrees C).
  • Remove from oven and let cool.
  • When ready to serve, peel parchment paper off back of meringue. Place meringue on a serving plate. Cut strawberries into halves or slices, if large. Whip cream until stiff peaks form. Gently stir in liqueur, if using. Spread whipped cream over meringue leaving edge of meringue visible. Top with strawberries. Cut into wedges to serve.

Nutrition Facts : Calories 280.9 calories, Carbohydrate 27.9 g, Cholesterol 65.2 mg, Fat 17.8 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 11 g, Sodium 41.2 mg, Sugar 24.1 g

ORANGE-BERRY PAVLOVA



Orange-Berry Pavlova image

A sweet, marshmallow-y base, topped with unsweetened orange-flavored cream and fresh berries, makes for an impressive and delicious dessert!

Provided by Kim

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 2h50m

Yield 12

Number Of Ingredients 12

6 egg whites, room temperature
½ teaspoon cream of tartar
1 pinch salt
1 cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
1 ½ tablespoons cornstarch
2 cups heavy whipping cream
1 large orange, zested
1 teaspoon vanilla extract
1 large orange, peeled and sliced
¾ cup mixed fresh berries

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.

Nutrition Facts : Calories 233.8 calories, Carbohydrate 23.4 g, Cholesterol 54.3 mg, Fat 14.7 g, Fiber 1 g, Protein 3 g, SaturatedFat 9.1 g, Sodium 56 mg, Sugar 20.3 g

ORANGE-FLOWER PAVLOVAS WITH STRAWBERRIES



Orange-Flower Pavlovas with Strawberries image

Provided by Jeanne Kelley

Categories     Milk/Cream     Blender     Egg     Dessert     Bake     Easter     Mother's Day     Wedding     Strawberry     Spring     Shower     Engagement Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 17

Meringues:
2 large egg whites, room temperature
8 tablespoons sugar, divided
3/4 teaspoon cornstarch
1/4 teaspoon white balsamic vinegar
1/8 teaspoon orange-flower water
Strawberry coulis:
1 12-ounce basket strawberries, hulled, quartered (about 2 cups)
1 tablespoon sugar
1/8 teaspoon orange-flower water
Strawberries and whipped cream:
1 12-ounce basket fresh strawberries, hulled, sliced (about 2 cups)
1 tablespoon plus 1 teaspoon sugar
1/8 teaspoon orange-flower water
3/4 cup chilled heavy whipping cream
1 teaspoon vanilla extract
Ingredient info: Orange-flower water is a flavoring extract. It can be found in the liquor aisle or baking section of some supermarkets and at liquor stores and Middle Eastern markets.

Steps:

  • For meringues:
  • Position rack in center of oven and preheat to 275°F. Line large baking sheet with parchment paper. Using cookie cutter or glass as aid, trace six 2 1/2-inch circles on parchment, spacing 2 to 3 inches apart; turn parchment over.
  • Using electric mixer, beat egg whites in large bowl until soft peaks begin to form. With mixer running, gradually add 6 tablespoons sugar. Whisk 2 tablespoons sugar and cornstarch in small bowl. With mixer running, gradually beat sugar-cornstarch mixture into meringue. Continue beating meringue until stiff glossy peaks form. Beat in vinegar and orange-flower water. Divide meringue among parchment paper circles, spreading to fill completely (meringues will be about 1 1/2 inches high). Using back of spoon, form slight depression in center of each meringue.
  • Bake meringues until beige and dry to touch, about 20 minutes. Turn off oven and prop door open slightly with wooden spoon. Let meringues cool in oven until completely dry, about 1 hour. Transfer to rack to cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
  • For strawberry coulis:
  • Puree all ingredients in blender until smooth. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For strawberries and whipped cream:
  • Mix strawberries, 1 tablespoon sugar, and orange-flower water in medium bowl. Let stand at room temperature until sugar dissolves and juices form, stirring occasionally, about 20 minutes.
  • Using electric mixer, beat chilled cream, vanilla, and remaining 1 teaspoon sugar in another medium bowl until soft peaks form. DO AHEAD: Strawberries and whipped cream can be made 2 hours ahead. Cover separately and chill. Stir strawberry mixture and rewhisk cream just before using.
  • Spoon small dollop of whipped cream in center of each plate. Place 1 meringue atop whipped cream on each plate, pressing lightly to anchor meringue. Spoon generous dollop of whipped cream in center of each meringue. Spoon coulis around meringues; top with sliced strawberry mixture.

CRANBERRY & ORANGE PAVLOVAS RECIPE - (4.5/5)



Cranberry & Orange Pavlovas Recipe - (4.5/5) image

Provided by ngaldi

Number Of Ingredients 12

6 large egg whites, room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/4 cups granulated sugar
2 cups granulated sugar
1 cup water
1 vanilla bean, split and seeds scraped
2 large navel oranges
1 1/2 pounds cranberries (6 cups)
2 cups heavy cream
2 tablespoons confectioners' sugar
Mint sprigs, for garnish

Steps:

  • Preheat the oven to 250°F. Arrange racks in the lower and middle thirds of the oven. Line 2 large baking sheets with parchment paper. In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites, cream of tartar and salt at medium speed until soft peaks form. Increase the speed to medium-high and beat in the sugar, 2 tablespoons at a time, until the meringue is stiff and glossy, about 6 minutes. Using a large spoon, dollop 6 mounds of meringue onto each baking sheet; spread the mounds into 5-inch squares and make an impression in the center of each. Bake the meringues for 1 hour and 45 minutes, until the outsides are firm but the insides are still slightly soft; shift the pans from top to bottom and front to back halfway through baking. Transfer the baking sheets to racks and let the meringues cool completely. In a large saucepan, combine the granulated sugar and water. Scrape the vanilla seeds onto a small plate and add the pod to the saucepan. Using a vegetable peeler, remove 2 long strips of zest from one of the oranges and add them to the pan. Halve the orange and squeeze the juice into the saucepan. Bring to a simmer, stirring until the sugar is dissolved. Add the cranberries and cook over low heat just until the berries are softened but still intact, about 8 minutes. Let cool completely. Discard the vanilla bean and orange zest and refrigerate until chilled. Finely grate the zest of the remaining orange and transfer it to a food processor. Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over the food processor, cut in between the membranes to release the orange sections into the food processor. Pulse until chopped. In a clean bowl, using clean beaters, whip the cream, confectioners' sugar and vanilla seeds until firm. Add the chopped orange and its juice and beat just until combined. Arrange the meringues on plates and spoon the orange whipped cream into each one. Using a slotted spoon, top with the cranberries. Drizzle with some of the juices, garnish with mint and serve right away.

ORANGE CURD-FILLED PAVLOVAS



Orange Curd-Filled Pavlovas image

Crisp meringues, tangy orange curd, and rich whipped cream come together in one sensational dessert. Martha made this recipe on episode 612 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 12

Number Of Ingredients 15

4 large egg whites, room temperature
Pinch of salt
1 cup plus 2 tablespoons superfine sugar
1 teaspoon cornstarch
2 teaspoons white-wine vinegar
1 teaspoon pure vanilla extract
12 large egg yolks
1 1/2 cups sugar
Zest of 2 oranges
1/2 cup plus 2 tablespoons freshly squeezed orange juice
5 tablespoons freshly squeezed lemon juice
1/4 teaspoon coarse salt
1 1/4 cups plus 1 tablespoon unsalted butter, cut into pieces
1/2 cup heavy cream
Orange segments, for garnish (optional)

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.

CHOCOLATE ORANGE PAVLOVA



Chocolate Orange Pavlova image

Crispy on the outside, chewy on the inside. For a change leave out the cocoa and orange and top with fresh cream and fruit instead.

Provided by dagac4

Categories     Dessert

Time 1h55m

Yield 8-10 serving(s)

Number Of Ingredients 9

4 egg whites
8 ounces sugar
1 tablespoon cornflour
2 teaspoons vinegar
1 -2 drop vanilla essence
3 tablespoons cocoa powder
1 grated orange, zest of
300 ml cream
chocolate curls or grated milk chocolate

Steps:

  • Preheat oven to 150 degrees celsius.
  • Whisk egg whites until stiff.
  • Add sugar one teaspoon at a time whisking until meringue is very stiff and shiny.
  • Whisk in cornflour, vinegar and vanilla.
  • Fold in cocoa powder and orange zest.
  • Pile mixture onto a baking sheet (baking parchment is best) and spread into a 9 inch round. Hollow out centre slightly using the back of a spoon.
  • Bake for 1 3/4 hours.
  • Let Pavlova cool and place on serving dish.
  • Whip the cream and spread on top of the Pavlova, add the chocolate curls, serve and enjoy!

Nutrition Facts : Calories 238.3, Fat 12.2, SaturatedFat 7.6, Cholesterol 42.5, Sodium 41.2, Carbohydrate 31.5, Fiber 0.7, Sugar 28.5, Protein 3.1

BLOOD-ORANGE PAVLOVAS WITH GRAND MARNIER



Blood-Orange Pavlovas with Grand Marnier image

A specialty in New Zealand and Australia, pavlova is a meringue recipe topped with whipped cream and strawberries, kiwi, or passion fruit. Our pavlova dessert delivers a burst of citrus with boozy orange custard and blood-orange sections soaked in Grand Marnier.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 1 dozen

Number Of Ingredients 9

6 blood oranges, peel and pith removed
7 tablespoons Grand Marnier or other orange-flavored liqueur
4 large eggs, separated
1 1/4 cups sugar
1/8 teaspoon salt, plus a pinch
1 teaspoon distilled white vinegar
1 teaspoon pure vanilla extract
1/4 cup orange juice
1/2 cup heavy cream

Steps:

  • Preheat oven to 225 degrees. Cut oranges into segments. Toss with 3 tablespoons liqueur; refrigerate.
  • Make meringue: Put egg whites, 1 cup sugar, and a pinch of salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water; whisk constantly until sugar is melted and mixture is hot.
  • Fit mixer with whisk attachment; beat egg-white mixture on medium speed until soft peaks form. Raise speed to high; beat until cool, and stiff, glossy peaks form. Beat in vinegar and vanilla.
  • Using a rubber spatula, mound meringue into twelve 3-inch-wide rounds on parchment-paper-lined baking sheets. Swirl edges and make a well in center of each meringue. Bake until crisp and just set in center, 40 to 50 minutes. Let cool on sheet on a wire rack. When meringues are cool enough to handle, peel off parchment. Let cool completely.
  • Make custard: Stir together yolks, juice, remaining 1/4 cup each sugar and liqueur, and 1/8 teaspoon salt in a large heatproof bowl set over a pan of simmering water; whisk until thickened and a spoon leaves a wake, about 4 minutes. Pass mixture through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.
  • Beat cream to soft peaks; fold into custard. Refrigerate until ready to serve, up to 4 hours (rewhisk before using).
  • Just before serving, mound custard in each meringue. Top custard mounds with orange segments and their juices.

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Spoon about 1/2 cup egg white mixture into each drawn circle on prepared baking sheet. Spread egg white mixture onto the circles using the back of a spoon; make an indentation in the center of each meringue circle to form a nest.
From myrecipes.com


ORANGE-FLOWER PAVLOVAS WITH STRAWBERRIES RECIPE | EAT YOUR BOOKS
Save this Orange-flower Pavlovas with strawberries recipe and more from Bon Appétit Magazine, April 2011 to your own online collection at EatYourBooks.com Toggle navigation EYB
From eatyourbooks.com


RECIPES/ORANGE-FLOWER-PAVLOVAS-WITH-STRAWBERRIES …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


LET THEM EAT: STRAWBERRIES AND CREAM PAVLOVA - SERIOUS EATS
2020-08-25 For the filling, simple macerated strawberries and billows of fresh whipped cream—both of which are only lightly sweetened in order to balance the sweet meringue. Once assembled, this dessert will only keep a short time before the juicy berries start to melt the meringue away. About the Author: Yvonne Ruperti is a food writer, recipe ...
From seriouseats.com


BEST STRAWBERRY PAVLOVA RECIPE - HOW TO MAKE STRAWBERRY PAVLOVA
2022-04-05 Stir together the strawberries, 2 tablespoons of the remaining sugar, and the lemon zest in a medium bowl. Set aside. Beat the cream and the remaining 2 tablespoons sugar at medium speed using a stand or hand mixer until soft peaks form, about 2 minutes. Gently fold in the yogurt until combined. Spread the whipped cream over the cooled pavlova ...
From thepioneerwoman.com


ORANGE CREAMSICLE PAVLOVAS - PHENOMENAL
2019-02-17 1/4 cup superfine sugar. Seeds scraped out of 1 vanilla bean (or 1 teaspoon vanilla bean paste) Sliced tangerines, pineapple, kiwi, etc. 1 tablespoon sugar. Use a stand mixer or hand mixer to whip the heavy cream until soft peaks form. With the mixer on low, slowly add the superfine sugar and vanilla bean seeds or paste.
From phenomenalphoods.com


PAVLOVA WITH STRAWBERRIES - OH SWEET BASIL
2020-05-10 Instructions. Preheat oven to 250 degrees. Use parchment paper for cake pans or draw and cut a 9” circle and place on a baking sheet. Place egg whites in a bowl of a standing mixer with a whisk attachment. Whisk at high speed for at least 1 minute, until frothy.
From ohsweetbasil.com


CHOCOLATE PAVLOVA WITH STRAWBERRIES - A PRETTY LIFE IN THE SUBURBS
2021-01-21 In a small saucepan add 1/2 of the chopped strawberries, the raspberries, 1 tbsp water and 1/4 cup sugar. Mix well. Simmer over low heat until the fruit is slightly cooked down and the sauce is the consistency of syrup. This takes about 15 minutes. Set aside to cool.
From aprettylifeinthesuburbs.com


ORANGE BLOSSOM CARAMEL MINI PAVLOVAS - VICTORIA MAGAZINE
2021-06-23 Instructions. In a medium heatproof bowl, place caramel chips, salt, and orange blossom water. In a small saucepan, heat corn syrup, cream, and cocoa powder over medium heat almost to a boil, stirring occasionally. Pour over caramel morsels, and let sit for 3 minutes. Whisk until a smooth filling forms. Transfer to an airtight container, and ...
From victoriamag.com


EVANS RECIPE BOOK: ORANGE-FLOWER PAVLOVAS WITH STRAWBERRIES
Evans Recipe Book Thursday, September 13, 2012. Orange-Flower Pavlovas with Strawberries From Andie Evans Time: 5 hours Makes 6 Pavlova is Australian for "big meringue topped with stuff" (usually berries and whipped cream). Ingredients meringues 2 large egg whites, room temperature 8 tablespoons sugar, divided 3/4 teaspoon cornstarch 1/4 teaspoon white …
From evansrecipes.blogspot.com


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