Pavlova With Vanilla Poached Oranges Recipes

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.

CITRUS PAVLOVA

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.

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.

EASY PAVLOVA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
• In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
• Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
• Bake for 1 hour. Cool on a wire rack.
• In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

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.

CHOCOLATE ORANGE PAVLOVA

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!

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.

ORANGE-FLOWER PAVLOVAS WITH STRAWBERRIES

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.

CHOCOLATE ORANGE PAVLOVA

Steps:

• Making the Pavlova:.
• Using an electric mixer with a whisk attachment, start beating the egg whites and salt until they are frothy and form very soft peaks.
• Add the vanilla and continue to whisk.
• Start to add the sugar slowly, a tablespoon at a time, while continuing to beat the eggs on high until they are glossy and stiff peaks form.
• Line a baking sheet with parchment paper.
• Trace a plate slightly smaller than you want the final cake to be (about 8 inches is good).
• Lay the side of the paper with the pen/pencil markings face down on the baking sheet. You do not want pencil on the bottom of your dessert!
• Spoon all of the meringue into the center of the circle and smooth out with the spoon to form a mound (about i inch smaller than the circle on the parchment paper).
• Use a spoon to form a well in the center of the meringue, pushing it from the center to the edges of the Pavlova.
• Place the meringue in a preheated 225 degree F oven for 2 hours.
• Turn the oven off and allow the Pavlova to cool in the oven (if you can, leave it in the oven overnight). (You may need to hire bodyguards at this point.).
• Making the chocolate whipped cream:.
• Whip the cream, icing sugar and cocoa until stiff peaks form.
• Making the orange curd:.
• Place all of the ingredients except the butter into the top of a double-boiler (or place about 2 inches water in a saucepan, bring to a gentle simmer and place a metal bowl over it).
• Whisk everything together and cook over a gentle simmer until the mixture thickens.
• Continue to whisk as it cooks - it can take eight to 20 minutes.
• The mixture will coat the back of a spoon when it's ready.
• Remove from heat and add the butter.
• Whisk until the butter has melted and been completely incorporated.
• Place a piece of wax paper or parchment paper on the top of the curd to keep a skin from forming (I hate skin).
• Refrigerate until cold.
• Two to four hours before serving, spoon the whipped cream into the well in the center of the cooled Pavlova.
• Use a spoon to form a well in the whipped cream.
• Spoon the orange curd into the well in the whipped cream.
• Refrigerate until you are ready to serve.