Pavlova Recipe - Bruno Albouze - The Real Deal

Pavlova Recipe

≈ 1.5 lb (600g) strawberries (preferably organic, small and flavorful such as mara des bois)

A few raspberries and edible flowers if desired.

Pavlova Meringue / Makes 12. (The recipe calls for 8 finished pavlova).
4 ea. (120g) fresh egg whites, room temp
A pinch of salt
1/2 cup (100g) super fine caster sugar
7/8 cup (100g) powdered sugar, fifted
1 ea. lime zest
1/2 lime juice.

In a clean mixing bowl, beat room temperature egg whites with salt until it gets foamy on high speed. Then add caster sugar gradually until firm peaks form. Fold in the sifted powdered sugar along with the lime zest and juice.
Use a ≈ 3.5 inch (8.5cm) pastry ring to shape out the pavlova. Though, the size may vary according your taste. Meringue can also be scooped out using a large ice cream scoop or into one large disk that would serve 8.
Bake meringue in a preheated 250ºF (120ºC) oven for 90 minutes. Lower temperature to 215ºF (100ºC) and time to 1:15 min if using convection oven. Then turn off oven and leave meringue inside to dry out. As soon as meringue are out, store them in airtight freezer bags or containers with a small packet of food-safe silica gel, which will help to keep them crispy. If they soften, place meringue back on tray and oven (215ºF (100ºC) for 15 min to harden.

1 lb. (450g) rhubarb* stalks, washed and trimmed
3/4 cup (150g) granulated sugar
*We eat the stems, and know that you should never eat the leaves since they are poisonous.

Cut stalks into batonnet or thin slices. Toss in sugar and cook for about 10 min; keep slighlty firm and drain. The juice can be reduced to sirupy consistency to be drizzled around the dessert if desired.

Quick Mandarine / Clementine Marmalade (Make a day ahead)*
10 ounces (300g) mandarin or clementine
Water to cover.
0.4 cup (80g) granulated sugar
1/2 Tbsp (6g) pectin.
Bring to boil mandarins, cook for 2 minutes. Cover and let sit over night to cool slowly. Drain, remove stems and slice. Discard seeds and any tough membranes left. In a food processor, give a few pulses – add sugar and pectin and pulse a few more times. Transfer orange mixture into a saucepan and cook for 3 minutes; cool and keep refrigerated for up to a month. It freezes well too.
*Save leftover for later use.

Poached Meyer Lemon (semi-confit lemon)*
1/2 lb. (225g) Meyer lemon (weigh lemon once prepared)
1 lb. (450g) sugar
1 lb. (450g) water.
*Save leftover for later use.
Remove stems and cut each lemon into 8 wedges. Trim wedges and remove and discard any excess membranes and seeds as well.
In order to remove its bitterness, lemons need to be blanched; place lemon wedges in a saucepan and cover with cold water, bring to boil and drain. Repeat this step twice. Cover the blanched lemon wedges with the sugar and water. Bring to boil and cook very slowly for 4 to 5 hours at 195ºF (85/90ºC). Once poached through, drain the lemons. Lemon wedges can also be poached using the sous-vide method at 160ºF (70ºC).
Save up syrup and cook it to 218ºF (103ºC) – Let cool and pour over the poached lemons to cover. Wrap up and store in the refrigerator for months.

Cream Cheese Filling
4 Tbsp (80g) cream cheese, room temp
3/4 cup (200g) heavy cream, cold
A few drops of orange blossom water
No sugar.
Soften the cream cheese first until supple. Add the chilled heavy and beat until soft peaks. Reserve.
Pavlova Assembly
Pipe out some of the cream cheese filling on each pavlova meringue. Add some mandarine marmalade and rhubarb. Arrange strawberries and raspberry halves nicely along with some thin poached Meyer lemon cuts. Garnish with some toasted crushed nuts and edible flowers if desired. Enjoy!

For the Quick Mandarine Marmalade Video: Click Here

For the Poached Meyer Lemons Video: Click Here

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