Today is my Dad’s birthday and one of his favourite ‘cakes’ is Pavlova. Of course for his birthday I wanted to prepare a menu for him that he would really enjoy. I knew he would be opening a good bottle of wine for the evening, but dessert really has to cap it off.
Last time I tried to make meringue it did not work as the bowl I used was too shallow and the meringue went ALL OVER my kitchen, and I am not kidding. This time I used my newish kitchen aid which has amazing power and a deep bowl. Easy! I got glossy thick meringue in no time.
You have to lick the bowl….raw meringue is soooooo yummy. Even better when you sprinkle a little bit of cocoa on top!
I was a bit scared to dollop the meringue into blobs, and I would normally use a piping bag, but I lost my nozzled (of course, what timing!) So 2 spoons together worked ok. Then the cooking process is very slow. I even think I sped it up a little, but it will take more than an hour to cook at a very low heat ~90 degrees.
So now that the meringue is done, I have to work out what will go on top and if you know me, you know I don’t like to make things that are the norm, so today we will be playing with the meringue. I have made the bases plain, so that they are gooey in the center, but for the topping we cannot use just a plain whipped cream No no no. It must be more interesting. I have decided to go with fruits for this ‘end of winter’ night and also so that we don’t finish on a really heavy dessert after steak and chips.
I found beautifully ripe mangoes at the fruit market so I decided to make a mango cream drizzles with passionfruit and grated chocolate. However these mangoes were very deceptive. They had a very strong aroma from them but when I blitzed them their flavour was almost absent. I folded the pulp through the whipped cream but still it was a flat flavour. I resurected it though, PHEW! I cannot have bad cream, as Dad absolutely loves whipped cream, so if I was going to flavour it it had to taste good. Unfortunately I did not have any limes which would have lifted the flavour with the acidity but I did have some left over lemon curd (as you do) in my fridge from last week, so a substantial amount of that in and now it tasted great. With the addition of some gelatin (just to make it a bit firmer after all the liquids I added ) I think it is done.
Now time to assemble. The scary part! I feel like one of the finalists in masterchef when they wer assembling Rene Redzepi’s snowman….so if they can do it surely I can too! I searched high and low for my piping bag as I can carefully pipe my mango lemon ‘mousse’ now on top in a neat pile then top with passionfruit and shavings of chocolate.
Meringue with mango lemon mousse
(makes 7 blobs)
6 egg whites
300mls fresh cream
1/2 cup lemon curd
3 gold gelatine leaves
70% dark chocolate
1.Preheat oven to 90 degrees Celsius.
2. Put egg whites and salt in your kitchen aid and whip until stiff peaks. Then slowly add the sugar until thick and very glossy.
3. Using a piping bag, or spoons, put blobs on a flat tray lined with baking paper. Bake for 1 hour until outside and base is just set. Let cool.
4. Now prepare the cream. Pulp mango flesh and put through a sieve. Fold into cream.
5. Fold in lemon curd.
6. Melt gelatine leaves in a little bit of hot water until completely dissolved. (You may need to put the water and leaves in a pot and boil until dissolved). Pour into a seperate and let cool slightly so it does not curdle the cream. Then add to cream and mix in well. Refrigerate.
7. Take all of the passionfruit out of the shell. Set aside.
8. Grate dark chocolate and set aside.
9. To assemble, pipe some cream gently on top of the meringue, leaving a pit in the center. Spoon some passionfruit in the center of the cream and then sprinkle with some chocolate.