Mmmmm… mini pavolovas!

logo-blog

At Roundhouse we make beautiful bespoke British kitchens, wardrobes and other furniture.

What we design is a space for living.

HOURS & INFO

11 Wigmore Street,

London,

w1u 1pe

+44 (0)20 72976220

Mon-Fri: 09:30-18:00

Sat: 10:00-17:00

Sun: Closed

Mmmmm… mini pavolovas!

IMG_5476Caramelised blood orange mini pavlovas

The last recipe we posted – a scrummy rhubarb and custard tart – required egg yolks. Never one to see anything wasted, Roundhouse kitchen coach Amy, has cooked up another delicious recipe that uses up the egg whites.

Amy tells us that blood oranges are in season right now, so this recipe is very timely – look out for them in a supermarket near you and get cooking in your Roundhouse bespoke kitchen!

IMG_5482Caramelised blood orange mini pavlovas

Ingredients

For the meringues

6 medium egg whites

300g caster sugar

1 tbsp cornflour

1 tsp white wine vinegar

 

For the caramelised blood oranges

50g caster sugar

2 tbsp water

3 blood oranges

 

To serve

300ml double cream, loosely whipped

 

Method

1. Preheat the warming drawer on it’s hottest setting (around 85°C).

2. In a large mixing bowl, whisk the egg whites until stiff peaks form.

3. Very gradually, with the whisk running, incorporate the sugar. Then briefly whisk in the cornflour and vinegar.

4. On a large baking tray lined with silicone baking parchment, spoon six piles of the meringue and even out to make mini pavlovas. A skewer swirled in circles at points around the edge of your meringues will give you little ‘peaks’ to then dress up later.

5. Place in the warming drawer for four hours, then remove and cool.

6. Now for the blood oranges. Juice one blood orange, and set aside. Then with the remaining two, remove the peel and pith with a sharp knife, and slice each into five – you want the three largest slices from the middle of each for the tops of your meringues. Place these orange slices in a shallow dish and set aside.

7. Place the sugar and water in a small saucepan and heat until bubbling. Do not stir! Let the syrup bubble away for 10-15 minutes, until a dark golden caramel forms.

8. At this point, remove from the heat and pour in the blood orange juice. Swirl this around quickly in the pan, taking care as it will splutter! then pour over the slices of blood orange. Set aside to cool – this can be done the day before serving.

9. To serve, spoon some of the whipped cream on to the tops of the pavlovas, then lay a slice of the caramelized orange on top of that. Spoon over some of the orange caramel liquid and serve immediately.

Makes 6 mini pavlovas

**Don’t forget, if you don’t have a warming drawer you can use a low fan oven at 85-90°C for a similar effect. Cooking times remain the same – around 4 hours**IMG_5493