Apricot Curd Mini Pavlovas
YumApricot Curd Mini Pavlovas : sophisticated Mini Pavlovas with gentle apricot curd !
Apricot Curd Mini Pavlovas were not in my posts’ schedule at all. The list I made included no bake desserts and salads for the summer and autumn was planned to start with baked stuff .
One simple early morning walk around the stands at street market changed my plans. Completely. Apricots and cherries are to be blamed for that.
It is a tradition in my family to make jams and the jamming season starts with strawberries .
My mother decided to make apricot jam during the weekend and it was a push for me to make a curd.
And then, it made me think ….. I am absolutely sure you know the moment…… curd was not enough.
It takes only 18 minutes to make 3 cups of it. But, why shouldn’t I add some whipping cream ? ?
Yet, something was missing ! Something that would keep it all together. Meringue, for example !
I decided to make mini Pavlovas, instead of one bigger, cake like meringue …
In spite of increasing kitchen temperature ( not while baking but later when you open the oven so Pavlovas are there for another 40 minutes, cooling slowly ) here we go.
If you find these babies inviting, I suggest you do the same this weekend. In spite of the heat. Or just because. 🙂
Apricot Curd Mini Pavlovas
Apricot Curd Mini Pavlovas : sophisticated Mini Pavlovas with gentle apricot curd !
Ingredients
- Ingredients for apricot curd:
- 1 ½ cup apricot pulpa ( 8 apricots, pitted )
- 1 cup sugar
- 2 eggs
- 1 Tbsp lemon juice
- 1/3 cup butter, unsalted
- Ingredients for mini Pavlovas:
- 3 egg whites
- pinch of salt
- 1/2 cup sugar
- 1 Tbsp corn starch
- 1 tsp lemon juice
- 1 cup whipped cream
- Mint leaves to garnish
Instructions
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INSTRUCTIONS FOR CURD:
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In a medium sized pot, on low heat, stir constantly, apricot pulpa, eggs, sugar and lemon juice.
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Boil for 3 minutes, stirring constantly.
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Take away from the heat and add butter. Combine until butter is melted ane leave aside to cool completely.
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INSTRUCTIONS FOR MINI PAVLOVAS:
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Preheat the oven to 120 C / 250 F.
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In a large bowl, beat egg whites and salt until stiff peaks form. Gradually add sugar, spoon by spoon, beating well.
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Gently fold corn starch and lemon juice.
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Spoon meringue into five circles on the sheet pan covered with baking paper.
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Make a little dip in the middle of each circle to fill with curd / whipping cream later.
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Bake meringues for 50 minutes. Turn the oven off, open it and leave the pan in the oven for another 40 minutes.
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Fill the middle of each meringue with whipping cream, curd and add some more whipping cream on the top.
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Garnish with mint to taste and serve.
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