Pavlova With Jungle Pulp Passion Fruit Puree
Pavlova with Jungle Pulp Passion Fruit Puree
A beautiful and light meringue and cream dessert perfect for warm summer nights. It is said that it was created to celebrate the Russian ballerina, Anna Pavlova. The shape of the dessert was to represent her costumes during one of her tours through Australia and New Zealand in the 1920s.
The Pavlova has a crisp crust and a light soft marshmallow-like center; it is typically served with whipped cream and fresh fruit. This is a simple but exact recipe to follow; it is made with five ingredients whipped egg whites, sugar, cream of tartar, corn starch, and vanilla extract. Served with a reduction of Jungle Pulp Passion Fruit Puree it is the perfect summer dessert.
4 large egg whites (room temperature)
1 cup superfine sugar
1 tsp pure vanilla extract
½ tsp cream of tartar
1 tsp cornstarch
Pavlova Steps:
The Pavlova has a crisp crust and a light soft marshmallow-like center; it is typically served with whipped cream and fresh fruit. This is a simple but exact recipe to follow; it is made with five ingredients whipped egg whites, sugar, cream of tartar, corn starch, and vanilla extract. Served with a reduction of Jungle Pulp Passion Fruit Puree it is the perfect summer dessert.
4 large egg whites (room temperature)
1 cup superfine sugar
1 tsp pure vanilla extract
½ tsp cream of tartar
1 tsp cornstarch
Pavlova Steps:
- Preheat oven to 350 degrees line a baking sheet with parchment paper or a silicone baking mat.
- With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form, about 5 minutes. Add sugar in ½ cup at a time, beating for 30 seconds. Continue whisking on high until you have glossy stiff peaks, about 2 minutes. Peaks should be stiff enough so that you can hold the whisk upright and they keep their form. Add vanilla extract and whisk for 1 minute. Use a rubber spatula to fold in the cream of tartar and corn starch.
- Spread the mixture into 8–9-inch circles (or smaller for individual servings) with high edges and a dip in the middle.
- Place the pavlova in the oven. As soon as you close the door reduce the temperature to 200 degrees. Bake for about 90 minutes until firm and dry, rotate if the edges are browning.
- After 90 minutes turn off the oven and let the pavlova cool. Serve immediately or tightly wrap and store at room temperature, for 2 days.
- Serve the pavlova with whipped cream, fresh blackberries and blueberries, and a drizzle of Jungle Pulp Passion Fruit Puree. The pavlova can also be served on a reduction of the passion fruit puree.
For the Jungle Pulp Passion Fruit reduction, you will need 1 1/2 cups of puree and a small sauce. Bring the puree up to a medium rolling boil for 5 -10 minutes until you start to see it start to thicken. Reduce heat to a simmer until the puree coats the back of a spoon. Cool puree and serve immediately or store in an air container in the refrigerator for up to 2 weeks. Puree can be served warm or cold and used in many applications from desserts to savory meals.
