Passionfruitandguavabellinis Recipes
PASSION FRUIT PAVLOVA
Pavlova is named after Russian ballerina Anna Pavlova. She toured Australia and New Zealand in the 1920s, and both countries take credit for inventing the dessert. Some people say it was inspired by her tutu; others say it was created in the spirit of her light, airy style of dancing.
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 275˚ and line a baking sheet with parchment paper. Using a plate or cake pan as a guide, trace a 9-inch circle on the parchment with a pencil, then flip over the parchment on the baking sheet (the circle should still be visible); set aside.
- Make the meringue: Whisk the egg whites, 1/4 teaspoon vinegar and the salt in a large bowl with a mixer on medium speed until soft peaks form, 2 to 4 minutes. Gradually beat in the sugar, 1 tablespoon at a time, until dissolved. Increase the mixer speed to medium high and beat until stiff peaks form, 3 to 4 minutes. Add the cornstarch, vanilla and the remaining 1/2 teaspoon vinegar and beat until just combined, 10 to 15 seconds.
- Spread the meringue into a 9-inch round on the prepared baking sheet (use the pencil marking as a guide) and make a shallow well in the center. Transfer to the oven and immediately reduce the oven temperature to 225˚. Bake until crisp and dry, about 2 1/2 hours. (The meringue should still be white or a very pale cream color.) Turn off the oven and open the door slightly (use the handle of a wooden spoon to prop it open about 1/2 inch). Let the meringue cool completely in the oven, about 1 1/2 hours. Carefully remove the meringue from the parchment and transfer to a platter.
- Make the whipped cream: Beat the heavy cream, sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
- Just before serving, top the meringue: Gently stir the passion fruit pulp to loosen. Top the meringue with the whipped cream and passion fruit. Serve immediately.
GUAVA & PASSION FRUIT LOLLIES
Keep the kids cool this summer with these simple - and refreshingly healthy - ice lollies
Provided by Sara Buenfeld
Categories Dessert, Snack, Treat
Time 10h
Number Of Ingredients 2
Steps:
- Pour 300ml passion fruit juice into 8 lolly moulds and half-fill.
- Freeze until almost solid, push in a lolly stick and top up with 300ml guava juice. Freeze until solid.
PASSION FRUIT PAVLOVA
Pavlova, an airy confection named in honor of Russian prima ballerina Anna Pavlova, consists of a meringue base crowned with fruit and capped with whipped cream. Traditionally, the meringue base has a soft, nearly marshmallow-like center, but for this recipe, brought to us by renowned chef Jean-Georges Vongerichten, it is crisp and light.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat a convection oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until frothy. Slowly add granulated sugar. Whip until very stiff peaks form. Remove bowl from mixer and fold in confectioners' sugar with a rubber spatula.
- Fill two 6-dome flexible baking sheets with meringue, using the back of a spoon to form a hollow shell, about 3/8 inch thick. Bake for 2 hours or until dry. Transfer to a wire rack to cool completely. Gently remove meringues from molds. To allow for some breakage, you will have extra meringues.
- Dip one meringue shell in whipped cream. Place on a plate, and fill with a scoop of sorbet. Dip another meringue shell in whipped cream, and place it on top of sorbet. Using a spoon, scoop the seeds from the passion fruit halves, and use to garnish the dessert. Repeat process with remaining meringue shells. Serve immediately.
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