Choppers Lemon & Passionfruit Kiwi Pavlova w/ Limoncello cream a

Name: Choppers Lemon & Passionfruit Kiwi Pavlova w/ Limoncello cream a
Total time: 3600 s
Yield: 10 servings
Cuisine: American
Ingredients: 8 Egg whites; 3 cup Castor Sugar; 2 tsp white vinegar; 1 1/2 tbsp cornflour; 400 ml Cream; 1 Passionfruit Pulp; 20 Raspberries; 1 1/2 cups the creme patisierre mixture; 1/4 cup Limoncello liquer; 4 Egg yolks; 80 grams Castor Sugar; 25 grams flour; 1 chopped vanilla bean; 300 ml full fat milk; 2 tbsp Lemon Curd; 2 tbsp Passionfruit Pulp

Chopper39 @cook_2774197

The bestest lil country on the planet!

Nom...Nom...Nom!!! :hungry

Chopper39 @cook_2774197

The bestest lil country on the planet!

Nom...Nom...Nom!!! :hungry

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Ingredients

1 hour

10 servings

Pav
8Egg whites
3 cupCastor Sugar
2 tspwhite vinegar
1 1/2 tbspcornflour
400 mlCream
1Passionfruit Pulp
20Raspberries
1 1/2 cupsthe creme patisierre mixture
1/4 cupLimoncello liquer
Creme Patisierre Filling
4Egg yolks
80 gramsCastor Sugar
25 gramsflour
1chopped vanilla bean
300 mlfull fat milk
2 tbspLemon Curd
2 tbspPassionfruit Pulp

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Steps

1 hour

1

First, to make the creme patisierre.
2

Beat the egg yolks and sugar for 1 minute at high speed.
3

Add the flour and beat on high speed for a further 2 minutes. Set aside.
4

Pour milk in a heavy-based saucepan adding in the chopped up vanilla beans. bring this to just below the boil.
5

Remove the vanilla bean bits and, whisking vigourously while pouring, pour the milk into the egg mixture and continue whisking fast for 1 minute.
6

Return this mixture to the saucepan back on a medium heat and stir continuously until the mixture thickens. about 2 or so minutes.
7

Pour into a bowl and cover with gladwrap (ceram wrap), making sure the wrap lays across the the top of the patisierre to stop a film from forming.
8

Cool completely on the bench.
9

When cool, stir in the Lemon Curd and the Passionfruit Pulp (I include the seeds as I like the texture change in the Pav, but you can seive these out if you wish).
10

Place the Pastisierre into a ziplock plastic bag, remove as much air as you can, zip it up and keep at room tempetature while you prepare the Pav. (If you don't want to make the Pav right away, the patissierre will stay ok in the bag in the cupboard for at least 3 - 4 days)
11

For the pavlova
12

Preheat oven to 350°F
13

Place the egg white and sugar into a stand mixer and beat for 15 minutes (if using an electric hand mixer use it all the way on high)
14

Mix the corn flour and white vinegar together.
15

Pour in the corn flour mix and the vanilla and whisk quickly for another 5 minutes.
16

Place baking paper on an oven tray and draw a 25cm circle.
17

Scoop out half of the Pav mixture onto the tray and then put the creme patisierre made earlier into a piping bag (or snip the end of the ziplock bag and use that) and pipe swirls of the patisierre onto the Pav, avoiding the very edges. Then scoop on top the remaining Pav mixture. Using a spatula, shape out a circle leaving about a 1cm gap to the edge of the drawn circle.
18

Smooth the top of the Pav and then put in the oven and immediately turn down the heat to 215°F.
19

Bake Pavlova for 1 hour and 15 minutes then TURN OVEN OFF AND LEAVE PAV IN THERE WITH DOOR SLIGHTLY OPEN TO COOL COMPLETELY
20

Carefully lift Pav onto a serving plate or platter and top with whipped cream that has the Limoncello and the remaining patisierre folded through it.
21

Place Raspberries on top of cream and drizzle the Passionfruit pulp over the top.
22

Done! enjoy!!

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Chopper39 @cook_2774197

on May 11, 2013 01:22

The bestest lil country on the planet!

I was born at a very young age in London, England but came to my tiny piece of santuary in the Pacific when I was barely walking.Self taught myself ethnic cooking such as Indian, Moroccan and Thai and found a love of baking, especially French inspired desserts.I cook for friends and...well...anyone that wants to eat really lol.I work day in-day out with people that have committed serious crimes and cooking helps me refocus my energies when I've had a rough day.Cooking is my 'happy place'.......I find my zen when I'm pulling together a dish.I love the outdoors, swimming in the ocean and lakes over here, I'm a keen photographer, paint abstracts when the mood grips me and I'm a multiple papercut survivor!My mantra...'If you want what you've never had...you have to do what you've never done'