Pavlova with lemongrass infused cream and strawberry curd
An airy crisp pavlova topped with lemongrass infused cream and strawberry curd.
Servings 8 pavlovas
Clean bowl and hand mixer to get rid of all traces of oil/grease.
Whip egg whites.
2 egg whites
Once egg whites are frothy, add in sugar a bit at a time.
scant 1/2 cup sugar
Whip to stiff peaks.
Add in vanilla and vinegar and whip for another several seconds to combine.
1/2 t vanilla, 1/2 t white vinegar
Spoon onto a baking sheet lined with silp mat or parchment paper. Makes 8 mini pavlovas- use back of spoon to create well in center.
Bake for 50-60 minutes or until dry on outside and hollow sounding.
Turn off oven and leave door open, allowing pavlovas to cool.
Remove from oven.
Lemongrass Whipped Cream
Cut lemongrass stalk into pieces.
3 stalks lemongrass
Bring cream to simmer in small saucepan.
1 cup whipping cream
Add lemongrass and remove from heat.
Let sit until cool and strain.
Toss the lemongrass.
Refrigerate the cream, and when cool, whip with sugar to taste.
The strawberry curd makes much more than you need for the pavlovas. Use it on things like bread, toast, cake, etc.
Calories: 161kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 24mg | Potassium: 76mg | Sugar: 13g | Vitamin A: 438IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg