NICOLE'S RHUBARB-STRAWBERRY PAVLOVA
Chef Nicole Plue serves this sweet-tart Pavlova at New York City's Guastavino restaurant.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees. Line two baking pans with parchment paper. Set aside. In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat egg whites, salt, vanilla extract, and cream of tartar on medium-high speed until medium peaks form. Slowly add sugar; continue beating until firm peaks form. Fold in cornstarch.
- Transfer mixture to a large pastry bag. Use scissors to cut 3 inches off of the tip. Pipe mixture into eight large mounds onto prepared baking pans. Bake until meringues are crisp on the outside but their consistency resembles marshmallow on the inside, about 1 hour. Serve with poached rhubarb with strawberries, yogurt cream, and strawberry sauce.
MINI PAVLOVAS WITH STRAWBERRIES AND RHUBARB
Mini Pavlovas with strawberries, rhubarb and meyer lemon whipped cream! A light and airy dessert idea perfect for celebrations and gatherings. Can be made ahead! Allow 2 hours cooling time.
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Dessert
Time 2h20m
Yield 28
Number Of Ingredients 14
Steps:
- Pre heat oven to 275 F
- Place egg whites and pinch of salt in the clean bowl of a stand mixer, and with whisk attachment, whip on medium high speed until soft peaks form, about 4 minutes.
- Gradually add sugar, whisking it in a tablespoon or two at a time, until sugar completely dissolves and sugar grains disappear. Whisk until smooth and stiff glossy peaks form.
- Whisk in vinegar, until just combined.
- Put into piping bag (optional) and line a large sheet pan with parchment paper.
- Either spoon out a 2 inch diameter round ( make a well in the center, like a litte "nest") or fill a piping bag with the egg white mixture and pipe out 26-30 2-3-inch rounds. (You can also make these bigger, but will need to bake them longer. ) They will rise and spread a bit, so leave room around them.
- Place in the oven for 50-60 minutes, until crisp on the outside.Rotate pan ½ way through. They may darken slightly or crack, all OK. Turn oven off and let cool in the oven with the door closed, until completely cooled, about 1-2 hours, or overnight.
- While pavlovas are baking, make the whipped cream: Place heavy cream and sugar in the stand mixer and whisk on medium high until cream forms med stiff peaks. Be careful not to over whip, but if you do, just a little more whipping cream and it should fix it. When the whip cream is at the perfect consistency, add fine lemon zest ( optional) to give it a lovely aroma. Place it in fridge until ready to serve. ( I recommend using the whipped cream on the same day.)
- In a medium bowl place finely sliced rhubarb, quartered strawberries, sugar and lemon zest. Mix well and let this stand for 15 minutes, Mix again, toss in lemon juice and zest ( both optional) and right before serving, add in the fresh mint.
- To assemble: Once pavlovas have completely cooled, top with a dollop of whipped cream and a hearty spoonful of Strawberry Rhubarb Mix. Serve immediately!
- Pavlovas can be made ahead and stored in an air tight container for 2 days.
Nutrition Facts : Calories 120 calories
INDIVIDUAL RHUBARB RIPPLE PAVLOVAS
Showcase vibrant rhubarb by poaching it with vanilla and combining with homemade meringue and whipped cream
Provided by James Martin
Categories Dessert
Time 1h15m
Number Of Ingredients 7
Steps:
- Heat the oven to 140C/120C fan/gas 1. Line two large baking sheets with non-stick baking parchment. Draw eight circles, 6-8cm in diameter, on the parchment, then flip over. In a large bowl, whisk the egg whites until stiff peaks form. Gradually whisk in the sugar until thick and glossy, then the cornflour. Pile the meringue in soft swirls onto the marked circles on the baking parchment, then bake on the lowest shelf for 1 hr until crisp on the outside and dry underneath. Cool, then gently peel off the paper. Can be made up to a day in advance, just store in airtight containers.
- Place the rhubarb batons in a large pan along with the sugar, vanilla and about 200ml water. Bring to a gentle simmer, then cook very gently until just soft. Discard the vanilla. Remove the rhubarb from the pan, reserving the cooking liquid. Purée half of the fruit with a hand blender or liquidiser, then strain into a bowl through a fine mesh sieve.
- Reduce the rhubarb cooking liquid until thick and syrupy. Leave the rhubarb and syrup to cool. Can be made up to two days ahead and chilled until needed.
- To serve, whip the cream until it just forms peaks. Carefully ripple the rhubarb purée through the cream. Plate each meringue and spoon on some of the rhubarb rippled cream. Top with the remaining batons and spoon some of the rhubarb syrup on top and around the plate.
Nutrition Facts : Calories 636 calories, Fat 40 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 65 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
WINNIE'S MINI RHUBARB & STRAWBERRY PIES
Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie's baking. -Shawn Carleton, San Diego, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 18 servings
Number Of Ingredients 11
Steps:
- Place tapioca in a small food processor or spice grinder; process until finely ground., In a large saucepan, combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil. Reduce heat; simmer, covered, until strawberries are tender, stirring occasionally, 15-20 minutes. Transfer to a large bowl; cover and refrigerate overnight., Preheat oven to 425°. On a lightly floured surface, roll half of dough to an 18-in. circle. Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press crust onto bottom and up sides of ungreased muffin cups. Repeat with remaining dough, cutting 6 more circles. Spoon strawberry mixture into muffin cups., Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool. If desired, serve with whipped cream.
Nutrition Facts : Calories 207 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 171mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
PAVLOVA
Steps:
- Preheat oven to 350 degrees.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.
- Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife.
STRAWBERRY-RHUBARB ROLLED PAVLOVA
At once easy and elegant, this tubular take on a traditional pavlova is the dessert of spring. A voluminous meringue gets spread thinly and baked at a high temperature to render it golden and a little crisp on top. Once cooled, it is rolled up with a homemade rhubarb-raspberry jam, sliced strawberries, and whipped cream.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes
Time 1h35m
Yield Serves 10 to 12
Number Of Ingredients 13
Steps:
- Pavlova: Preheat oven to 400°F. Brush a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan) with butter. Line with parchment, leaving a 2-inch overhang on long sides; butter parchment. Whisk egg whites with salt on medium-high speed until soft peaks form, about 2 minutes.
- Continue whisking, gradually adding granulated sugar, until fully combined and stiff, glossy peaks form, 7 to 9 minutes more. Beat in vanilla, then cornstarch and vinegar. Spread mixture evenly into prepared sheet.
- Reduce oven temperature to 375°F and bake until pavlova puffs and collapses slightly, and turns golden brown and crisp on top, about 30 minutes. Remove from oven; let cool on sheet on a wire rack 5 minutes. Lightly dust top with confectioners' sugar. Turn out onto wire rack lined with a new piece of parchment, then peel off baked parchment and let cool 20 minutes more.
- Filling: Spread jam evenly over pavlova, leaving a 1/2-inch border. Top with sliced strawberries in a single layer. Beat cream on medium-high speed to stiff peaks, then spread evenly over berries. Starting from one long end, roll up pavlova to form a tight log (lift with parchment from rack to make rolling easier), and place on a serving platter, seam-side down. If not serving immediately, refrigerate, wrapped in parchment, up to 1 day.
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