This refreshing version of the famous pavlova, uses an ultra light passionfruit mousse, and a tangy passionfruit curd to make the marshmallow like meringue even more irresistible. Here I have paired it with a healthy salad of watermelon to ease the guilt of this wickedly popular dessert.
Ingredients and Methods
Ingredients:
Pavlova
½ teaspoon white wine vinegar
½ teaspoon vanilla essence
15ml water
150g sugar
85ml egg whites
Passionfruit Curd
100ml passionfruit juice
20ml lemon juice
100g caster sugar
5 each yolks
125g soft butter
Pouring cream – for thinning
Passionfruit Sorbet
Optional
Passionfruit Sauce
8 passionfruit split and scooped
100ml stock syrup
2 lime leaves finely shredded
Orange Garnish
2 oranges peeled with a swivel peeler and their peelings finely julienned
100g caster sugar
100ml water
Squeeze of lemon
Mango Salad
Fresh mango peeled & sliced
Method:
1. Combine water and vinegar with vanilla, bring to the boil and reduce slightly almost by half, allow to cool.
2. Using an electronic mixing machine, (first ensure the bowl is extremely clean and cool, at the restaurant we wipe the mixing bowl with a moist vinegared cloth.) combine the sugar and egg whites and whisk till thick & shiny stiff peaks. Then combine the chilled reduced vinegar and continue to whisk for a further 5 mins. Pre-heat a non force fan oven to no more than 90-100 degrees.
3. Now transfer your meringue to a piping bag with a round nozzle. Pipe your meringue on to a silicone lined baking tray. Use a stencil say of a coffee cup to get you started and simply start piping from the middle of the circle in a circular fashion until you have filled the circle then repeat this process working upwards till you have gone up 3 or 4 layers in a pyramid like shape with a narrow peak.
4. Now place in the oven for roughly 40-45mins depending on your oven, the pavlova's are ready when they feel crisp to the touch top and bottom.
5. For the curd set up a bain marie and place the egg yolks, sugar and juices in a bowl suspended over the bain marie and whisk furiously till you have created a thick sabayon at ribbon stage. Now remove from the direct heat and allow to cool lightly, whisking occasionally, then incorporate the butter until thick. Transfer to a tray to cool quickly and once cool refrigerate.
6. For the sauce, first boil your stock syrup then add passionfruit pulp and finely shredded lime leaves. Whisk until liquid cool and refrigerate. For the orange garnish, boil the sugar and water together add the shredded orange and cook gently until a thick syrup forms, and the orange appears to have caramelised, approx. 10mins. Add a squeeze of lemon stir and allow to cool.
7. For the salad simply peel the mango and slice and decorate as you like.
8. Plate the Pavlova then spoon over your thick passionfruit curd. You may need to thin it down with a little pouring cream. Now cover the top of the pavlova with one spoonful of the curd neatly, then quickly arrange the mango alongside, top with candied orange zest, place a scoop of sorbet alongside, finally a generous drizzle of passionfruit sauce over the salad and around, serve immediately.
Cooks Note:
The Pavlova shells will keep for up to a week in a air tight container, excellent with ice cream, poached fruit & chocolate sauce for a quick dessert.
Chef Paul Wilson
Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)
