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| For a "Lemon" dish, it sure looks pale... |
Whilst in instruction form it seemed fairly
simplistic, a couple of egg whites and some sugar, I knew there was something
else lurking behind the scenes here, technique. I assume that by the time
you had your perfect pav back in the day, one didn't have time to make a proper
filling and such you needed to quickly whack something together for the middle
of the thing. I was quite fond of this part of the recipe!
 |
| The instructions were a little on the blasé side |
 |
| The crucial part, ensuring no yolk went in the egg mix. |
 |
| Time to start 8 minutes of beating! Ha! |
The
instructions said I should be beating this thing for 8 minutes but that felt a
little extreme. I wasn't sure what I'd end up with if I was beating away for 8
minutes (if cream turns to butter with overbeating, egg whites might just make
a chicken or something) so after two I considered it done.
 |
| Imagine trying to pipe this..pfft... |
Right, time to get this in the oven. Put it on the
baking paper and ignored the instructions regarding the piping bag. One, I was
already covered in pavolva goo and didn't see the need to paint more of the
kitchen with the stuff and two, thats another thing to clean up. And who is to
say I'll be any better forming a circle with a piping bag compared to just
using the spatula? Well, maybe one of my teachers could have commented on my
circle abilities but I think that either way they are fairly slim.
 |
| Doesn't this look nice and round? I even made the little hole in the middle for the filling! |
Ok, so I've dodged the curse of the pavlova bullet
so far and I'm ready to fill it. If I'm following the recipe (and have I really
done that so far?) I'd just be whacking in some lemon spread from the fridge
for this part of the recipe. Well, forget that. Who wants to waste the egg
yolks? And I had quite a few spare after a few yolk in the egg white mishaps
and some extra from various other dishes we've cooked in the kitchen.
The
filling:
I used a recipe from Stephanie Alexander for the
lemon curd:
Ingredients
4 egg yolks
2/3 cup castor sugar
60g unsalted butter
2 tsp grated lemon zest
100ml lemon juice
Method
Whisk
egg yolks and sugar until well combined but not frothy.
Tip
into a heavy-based non-reactive saucepan and add butter, zest and juice.
Stirring
constantly, bring to simmering point over a medium-high heat (about five
minutes).
As
soon as bubbles appear, remove from heat, still stirring. Allow to cool.
 |
| Zesting the lemons took forever! |
 |
|
Eggs and
sugar, yummmm
|
 |
| The arms were getting a work out! |
Just for the record, two teaspoons of lemon zest
might not seem like much but I was zesting for a good 10 minutes and it was
about 4 lemons worth of effort to get that zest.
 |
|
Looking
like lemon curd ready to go, didn't take long to boil this up and set it aside
to cool down.
|
Putting
it all together:
So its time to put all the elements together.
 |
| I cut the pav into pieces... |
 |
| Put the lemon curd in the middle |
 |
| Added raspberries for the sake of it |
 |
| Whipped cream on top! |
I think the first recipe of the year was a success.
I'm still hoping for something unattractive like chicken terrine for next weeks
dish though. Too many desserts like this and I'll be in trouble.
..
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