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Lime Curd Pavlova with a Coconut Citrus Sauce

Food Network Canada
YIELDS
4 servings
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Ingredients

Cardamom Infused Cream

½
cup whipping cream
2
cardamom pods, crushed
1
orange, zest only

Meringue

4
large eggs, whites only
1
cup berry sugar
½
tsp white vinegar
1
tsp cornstarch, sifted

Lime Curd

¼
lb(s) unsalted butter
¼
cup whipping cream
3
large eggs
2
large egg yolks
¾
cup lime juice
¾
cup granulated sugar

Coconut Citrus Sauce

½
cup coconut milk
1
orange, zest and juice
1
Tbsp brown sugar
2
cardamom pods, crushed
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Directions

Step 1

Combine cream, cardamom pods and citrus zest in a heavy saucepan and heat over medium high heat just to a boil. Remove, cool and cover. Refrigerate over night to infuse cream. Strain through a fine mesh strainer. Transfer to a chilled mixing bowl and whip until stiff peaks. Refrigerate until ready to use.

Step 2

Preheat oven to 250 F. In a clean kitchen mixer bowl beat egg whites until stiff while gradually adding the sugar. Add the vinegar and whip until well incorporated. Gently fold in sifted cornstarch.

Step 3

Add meringue mix into a piping bag with a ½ inch plain tip. Pipe spiral rounds (about 3-4 inches across) onto a parchment lined baking sheet. Pipe meringue on top of the outside edge of each round to make a cup or a nest. Place in oven for about 2- 3 hours, until crisp. Cool to room temperature and store in an airtight container at room temperature until needed.

Step 4

In a double boiler over simmering water, combine butter, cream, eggs, egg yolks, lime juice and sugar. Whisk well to incorporate. Cook curd while until thickens, stirring often with a spatula or a wooden spoon. When curd is thick enough to coat the back of a spoon remove from heat and pass through a fine mesh strainer into a stainless steel bowl placed over an ice bath.

Step 5

Combine coconut milk, citrus juice and zest, sugar and cardamom pods in a heavy saucepan. Bring mixture to just a boil over medium high heat. Reduce heat and simmer for about 10 minutes. Strain and allow to cool.

Step 6

Place a ½ teaspoon of lime curd in the centre of each dessert plate. Place a meringue nest on top to prevent from sliding. Fill each meringue nest with lime curd and spoon a large dollop of cardamom infused cream on top. Drizzle a little citrus sauce around each curd filled meringue and serve immediately.

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