Fri, 10 June 2016
Strawberry Lemon Curd Eton Mess served with vanilla pod cream and topped with pomegranates
Ingredients:
For the pavlova:
6- large free range egg whites
300 g caster sugar
1 pinch salt
Topping:
400 g fresh strawberries
200 ml double cream
1- Vanilla pod (seeds removed)
1 Pomegranate (seeds removed)
Sprigs of mint to garnish
Lemon curd :
5 large egg yolks
5 whole eggs
260 caster sugar
230 ml citrus juice, plus zest from the fruit
230 g unsalted butter, room temperature
Method:
1. Set oven to 150c /300f / gas 2.
2. Put your egg whites into a clean bowl and whisk them at a medium speed until they start to form nice firm peaks
3. With mixer still running, gradually add sugar and a pinch of salt. Turn the mixer up to highest setting and whisk for 7-8 mins more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.
4. Line two baking trays with baking paper. Divide the meringue mix evenly on each tray and and smooth out the mix evenly, place in oven and bake for 1 hr until pavlova looks slightly brown and fluffy in the middle.
5. Half the strawberries, half the pomegranates and remove the seeds. Whip the cream, add vanilla pod seeds into the cream leave in fridge till ready to serve.
6. Make the lemon curd by putting egg yolks, whole eggs, caster sugar, citrus juice and zest into sauce pan and whisk over a low heat for around 6-8 mins until it thickens.
7. Add the butter and continue to stir until it coats the back of a spoon like thick custard. Remove from the heat and allow to cool down ,
8. In a bowl mix the pavlova, berries, cream, pomegranates and drizzle in some lemon curd. Mix lightly and place into a cocktail glass or bowl.
9. Place a few strawberries on top and drizzle some more lemon curd on top, garnish with fresh mint herb.
