The Red Currants are in season and I used them to dress up a beautiful, light summer dessert, the Pavlova. I have made quite a few pavlovas and found this recipe a while ago in an older Martha Stewart Cookbook. There are so many variations to the recipe, but I like this one more than any another I have tried. It is the most simple recipe involving only egg whites, sugar and a pinch of salt, pretty basic but it is the best!
There are quite a few currants to pick, and I plan on making a preserve, and trying a Sorbet this year with them.
2 Egg Whites
3/4 cup of Sugar
Pinch of Salt
1/2 tsp of colorless vanilla
2 T. of Confectioner’s Sugar
Heat the Egg whites and sugar in a double boiler until all of the sugar is dissolved and warm to the touch. Place the mixture in a stand mixer with the whisk attachment and beat until stiff peaks are achieved. Add the Vanilla. Place on parchment lined baking sheet into either one large Pavlova or about 6 individual portions. Lightly apply some Confectioner’s Sugar. Bake in a 200 F. oven for about 1 1/2 hour, or until the pavlova releases from the parchment paper with ease. Serve with whipped cream and seasonal fruit.
I like a variety, something from which people can choose. I also appreciate the individual portions. They are much easier to serve when entertaining.
The Pavlova Shells can also be made a day in advance… perfect for summer entertaining!