Red Currant Pavlova

Seasonal Pavlovas

Seasonal Pavlovas

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!

DSC_0708

Red Currants

Red Currants

There are quite a few currants to pick, and I plan on making a preserve, and trying a Sorbet this year with them.

It took a while to pick this many...

It took a while to pick this many…

Pavlova Recipe:

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.

Swirl the egg white mixture onto the parchment.

Swirl the egg white mixture onto the parchment.

Cherrry, Blueberry with Red Currant Pavlova

Raspberry, Blueberry with Red Currant Pavlova

I like a variety, something from which people can choose. I also appreciate the individual portions. They are much easier to serve when entertaining.

Raspberry, Blueberry and Red Currant Pavlova.

Raspberry, Blueberry and Red Currant Pavlova.

Individual Pavlovas

Individual Pavlovas

Seasonal Pavlovas

Seasonal Pavlovas

The Pavlova Shells can also be made a day in advance… perfect for summer entertaining!

jdm

One response to “Red Currant Pavlova

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