Mini Pavlovas with ClemenGold Curd and Honey Cream

Recipe developed by Crush Online. For these and many more sumptuous ClemenGold recipes visit Crushmag Online

Impress your friends and family with these crispy and chewy Clemengold flavour bombs or just keep them all for yourself.

Serves: 6 | Prep time: 45 minutes | Cook time: 1 hour

 

Mini Pavlovas

  • 4 large egg whites
  • 250 g castor sugar
  • 2 tsp (10 ml) corn flour
  • 1 ½ tsp (7,5 ml) white wine vinegar

 

ClemenGold Curd

  • 4 large eggs
  • 2 egg yolks
  • 200 g castor sugar
  • zest of 2 ClemenGolds
  • ½ C (125 ml) freshly squeezed ClemenGold juice
  • 100 g butter, cubed

 

ClemenGold Segments in Syrup

  • 1 C (250 ml) ClemenGold juice
  • ¼ C (60 ml) freshly squeezed lemon juice
  • ¾ C (180 ml) sugar
  • 1 Tbsp (15 ml) butter
  • 2-3  ClemenGolds, peeled, segmented and pith removed

 

Honey Cream

  • 1 C (250 ml) fresh whipping cream
  • 2 Tbsp (30 ml) honey
  • 1 tsp (5 ml) vanilla essence

 

Mini Pavlovas

Preheat the oven to 130 ºC. Mix the cornflour and the vinegar in a small bowl to dissolve and then set aside.

Add the egg whites to a clean mixing bowl of a stand mixer. Whisk on the highest setting until the egg whites look like pillowy clouds. Start adding the sugar, one tablespoon at a time, while continuing to whisk. Continue mixing until a thick, stable meringue mixture forms. Fold in the cornflour mixture.

Take a few small blobs of meringue and use it to stick a sheet of baking paper down onto a baking tray.

Tip: Before you start, use something round to measure the size you want and draw six circles onto your baking paper. This way your mini pavlovas will be evenly sized and will be evenly spaced apart from each other on the tray. Then, spoon a generous amount of meringue onto your circles and shape into a round. Use a spoon to create a hollow in the middle and use the back of the spoon to give the edges some height and texture. Repeat until you have six uniform looking pavlova nests.

Pop the tray into the oven and bake for 40 minutes and then turn the heat off but leave the meringues in the oven with the door ajar until they have cooled completely.

 

ClemenGold Curd

Whisk the eggs, yolks, sugar, zest and juice together in a medium size pot. Add the butter and set the pot over medium heat and whisk continually as the butter melts. Continue whisking until the curd thickens (around 78 ºC) and you have a custard-like consistency.

Remove the pot from the heat and pour the curd into a jar that has been sterilised with boiling water. Seal the jar and allow to cool before refrigerating.

 

Honey Cream

Pour the cold cream vanilla into a clean bowl and whisk to soft peaks. Fold in the honey and vanilla and whisk a little more to incorporate, don’t overwhisk.

 

ClemenGold Segments in Syrup

Peel the ClemenGolds and then divide into segments. Using a small, sharp knife, cut along the pith at the top of the segment and then gently fold the pith back and remove. You need 3-4 segments per pavlova. (You can also opt to garnish with some fresh segments so reserve any peeled extras).

Add the ClemenGold and lemon juice and sugar to a saucepan and bring to a boil. Allow the syrup to boil and reduce to a thickened syrup, about 15 minutes. Remove from the heat and add in the butter and mix to combine. Just before serving, combine the peeled segments with the syrup and gently mix to coat.

 

Honey Cream

Pour the cold cream vanilla into a clean bowl and whisk to soft peaks. Fold in the honey and vanilla and whisk a little more to incorporate, don’t overwhisk.

 

To Serve

Top the pavlovas with fresh cream, a good dollop of ClemenGold curd. Decorate with Clemengolds segments in syrup and fresh segments. Add some edible flowers and curls of zest for decor.