Monday, 16 September 2013

Pistachio Pavlova "à deux"

Pistachio Pavlovas with Lemon Curd and Mulberries



Do you tweet? I'm an occasional tweeter, but do follow (stalk?) lots of users (not sure I like where this is going...) that 140 character limit produces real gems, witty, amusing and best of all, concise. A perfect example turned up in my feed a while ago, a retweet from a friend, an excellent tweeter herself. It was from Ryan Smith @hotforamish (not sure that I need to credit a tweet but in the interest of avoiding the social media minefield...) it went like this;

"Why can't I look a gift horse in the mouth? Is that where he keeps the gift? Is it a surprise? I'M SO EXCITED NOW!!!" 

It made me laugh but also scarily reflected my thought process.  Take this recipe, I was fruit and vegetable shopping and was totally distracted by the rows and rows of stacked berry punnets.  Please board my train of thought below;

"Wow mulberries, grabs 3 punnets, great colour, purple, purple goes with green... pistachios, pistachio meringues... left over yolks, hmm, lemon curd works perfectly with blackberries must work with mulberries too, pistachio pavlovas with lemon curd and mulberries. I'M SO EXCITED NOW!!!"

Not 140 characters and not at all concise but there are similarities! The mulberries were a little sour, but with the tangy lemon curd, whipped cream and super sweet meringue they were perfect. My intention was for cute, individual serves, but these are just too big, an excellent excuse to pick up 2 spoons and share.

Little wonder grocery shopping takes me ages :)

Pistachio Pavlova

85g shelled pistachios
1 tsp cornflour
1tsp white vinegar
4 egg whites
200g caster sugar
300ml thickened cream, whipped
3 punnets of mulberries
lemon curd, recipe below

preheat oven to 180ºC • line a tray with baking paper, tip pistachios onto the tray and toast in the oven for around 10 minutes, shake the tray after 5 minutes, keep an eye on them, if they burn it's all over! • leave to cool for 5 minutes then whiz them in a food processor until coarsely ground

 reduce oven temp to 120ºC, reduce oven temp to 120ºC, REDUCE OVEN TEMP TO 120ºC ( I may have, ahem, forgotten this step once or twice...)

 in a large bowl whisk the egg whites to soft peaks, gradually add the sugar and whisk until you have a compact, glossy meringue • fold in all but a couple of tablespoons of the pistachios • in a cup or tiny bowl mix together the cornflour and vinegar then fold through the meringue • line a couple of trays with baking paper and spoon 8 mounds of meringue onto the trays, flatten slightly with the back of a spoon, making slight indents in the centre to hold all that curd and cream (!) • sprinkle with the reserved pistachio rubble and bake for 45 minutes, turn the oven off and leave meringues inside to cool and dry

to assemble

 place a meringue on a serving plate 
 top with a dessert spoon of lemon curd, spread almost to the edge of the meringue
 top that with a heaped tablespoon of whipped cream, spread almost to the edge of the curd
 select 4 or 5 of the smaller mulberries and place them on the cream
 place another meringue on top and repeat, you can up the volume of curd, cream and mulberries on this layer, the taller the prettier
 dust with icing sugar, place 2 spoons on the plate (remember, sharing!) and serve

pavlova recipe adapted from BBC GoodFood


Lemon Curd

4 egg yolks, strained
finely grated zest of 1 lemon
80ml lemon juice
100g caster sugar
80g cold unsalted butter, cut into small cubes (well any shape really :))

 in a small pan combine the yolks, lemon zest, juice and sugar, whisk together and stir over a low heat until the mixture thickens and coats the back of a spoon

 take off the heat and add the butter a piece at a time, stir after each addition until smooth

 pour into a sterilised jar, press a small piece of plastic wrap or grease proof paper on the surface of the curd to stop it forming a skin (eewww) seal and store in the fridge

recipe adapted from marthstewart.com


Pavlova fit perfectly with the theme of this month's sweet adventures blog hop, meringue mania. Claire at Claire K Creations is hosting this month, click on the link to check out Claire's hazelnut meringue with strawberries.

As always it's great to hear from you, nice to know I'm not just talking to myself!  Link for comments below.

22 comments:

Claire @ Claire K Creations said...

Haha sounds like our minds work in a similar way. Sometimes I think out loud like this and my poor husband just stares at me like 'what are you on about woman?'
Love the look of this. Now to find a local mulberry tree!

onesmallpot.com said...

These look divine and I love that I'm not the only one who's easily distracted.......ohhh shiny......

Paula @ Vintage Kitchen Notes said...

I still have passion fruit curd, and they might just turn into this gorgeous dessert! That train of thought runs a lot through my mind too!

Sally Boyle said...

thanks Claire! so happy to find a kindred distracted thinker :)

Sally Boyle said...

Oh yes, shiny or sparkly :)

Sally Boyle said...

mmmmm, passion fruit would be perfect! thanks Paula :)

Sophie - thestickyandsweet said...

Gorgeous! You always have such beautiful photos.
I'm part-stalker, part-tweetaholic. It all depends on the mood. I've made lots of great friends on Twitter though :)

erin @ she cooks, she gardens said...

What gorgeous little pavs! And a great idea pairing the tart berries with a sweet curd.

I have exactly four egg yolks sitting in my fridge after my own meringue experimentation on the weekend - I know exactly what I'm going to do with them now. :)

Sally Boyle said...

thanks Sophie! Like the idea of twitter friends :)

Sally Boyle said...

I bet there are egg yolk stashes in lots of fridges! Thanks Erin :)

Swah said...

Oh yum, I love the flavour combinations you used here, especially the inclusion of the lemon curd - yum!

Sally Boyle said...

thanks Swah, I'm loving lemon curd, passion fruit curd, orange and lime but had a complete disaster with blood orange, worst thing I've ever made :)

JJ - 84thand3rd said...

Hahaha that is pretty close to how my mind works too! I once had to ask my husband to repeat a story because I was 'thinking about bananas' the first time he told it ;D These sound great!

Mary @ beyondjelly said...

I love your stream of consciousness! I usually go through something similar with SABH.... I love being forced to be a bit creative.

Sally Boyle said...

"bananas" lol :)

Sally Boyle said...

thanks Mary :)

Monica said...

So pretty! What a gorgeous looking dessert and I love the use of pistachio in the meringue :)

Sally Boyle said...

thanks so much Monica; I'd add pistachios to everything!

Sugar et al said...

Wow! Love the pairing of ingredients. What a beutiful Pavlova! And I totally get your train of thoughts...sounds familiar to me:-)

Sally Boyle said...

thanks Sonali; great to know I'm not alone in my thought process :)

Dianna said...

Hi
I tried this at Christmas - but with advice from Sally - to 2.5 x the mixture - I made two big ones instead of individual. I ran out of time for it to cool in the oven - (turkey simply took precedence on Christmas Eve)- but I put it in my plate warmer - turned on high for a few hours and - wow - absolutely beautiful. The in-laws were super impressed.

Sally Boyle said...

Dianna I'm so glad it worked for you! Thanks for sharing, any photos..?