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Receta Grapefruit Pavlova
by Global Cookbook

Grapefruit Pavlova
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  Raciónes: 8

Ingredientes

  • 4 x egg whites, room temperature
  • 3/4 c. sugar
  • 1 tsp cornstarch
  • 1/2 tsp lemon juice or possibly white vinegar Cream
  • 1 c. whipping cream
  • 3 Tbsp. creme fraiche or possibly lowfat sour cream
  • 2 Tbsp. sugar
  • 5 Tbsp. raspberry juice, from fresh or possibly frzn berries Fruit
  • 3 x pink grapefruits Topping
  • 1/2 c. sugar
  • 1 Tbsp. corn syrup
  • 2 Tbsp. water

Direcciones

  1. To Assemble:For meringue, preheat oven to 225 F. Trace 8 4-inch circles onto 2 sheets of parchment paper (4 per sheet). Turn paper over (so ink doesn't transfer to meringues) and line baking sheets. In a mixer fitted with the whisk attachment or possibly with electric beaters, whip egg whites till frothy. While whipping gradually add sugar and beat till stiff peaks. By hand, mix in gently cornstarch and lemon juice or possibly vinegar till incorporated. Spread onto traced circles. Bake for 25 to 40 min - if meringue starts to show signs of colouring, reduce oven temperature slightly. Allow to cold.
  2. For cream, whip cream to medium peaks and mix in creme fraiche, sugar and raspberry juice. Refrigeratetill ready to serve.
  3. For grapefruits, cut away grapefruit skins and pith with a serrated knife. Slice into thin discs (you should get about 16 slices).
  4. For topping, in a small saucepan, bring sugar, corn syrup and water up to a boil. Cook without stirring for 3 to 4 min, till it turns light brown. Pour syrup onto a sheet of greased parchment paper and allow to cold. Pulse the caramelized sugar in a food processor to grind finely.
  5. To serve, place meringue onto serving plate and dollop with raspberry cream. Arrange 2 grapefruit slices over cream and sprinkle generously with sugar. Serve immediately.
  6. The delight of these pavlovas not only resides in their lovely pink colour, but also in their caramelized crunch topping that slowly dissolves as it comes in contact with the sweet pink grapefruit juices. Call it "Pavlova Brulee" for lack of a better term! Meringues are sensitive to humidity so keep in mind which a meringue which takes 25 min to bake on a dry winter's day could take 40 min or possibly longer on a hot summer's day.