Vanilla Pavlova with Cocoa & Citrus

• portionen: Serves 6

Zutaten

FOR THE COCOA WHIPPED CREAM

340 grams (1½ cups) heavy cream

2 tablespoons granulated sugar

20 grams (¼ cup) Dutch process cocoa powder

pinch of Diamond Crystal kosher salt

FOR THE VANILLA PAVLOVA

1 vanilla bean (optional)

5 large egg whites (about 175 grams)

1 teaspoon apple cider vinegar or red wine vinegar

1 teaspoon pure vanilla extract

¼ teaspoon Diamond Crystal kosher salt

240 grams (2 cups) powdered sugar

FOR THE TOPPING

4 or 5 assorted sweet citrus fruit (like Cara Cara or blood oranges, mandarins, and grapefruits)

1 fancy dark chocolate bar

Anweisungen

MAKE THE COCOA WHIPPED CREAM

In a stand mixer fitted with the whisk, combine the cream, granulated sugar, cocoa, and salt and stir to moisten the cocoa.

Whip on low until slightly thickened, then increase the speed to medium and whip until the mixture holds soft peaks, 4 to 5 minutes. (To check, stop the mixer and lift the whisk from the cream. The cream should mound onto itself. If it's not there yet, continue to mix in 10 second intervals, stopping to check after each.) The cream gets thick and mousse-y as it sits.

Chill in the fridge for up to 2 days before assembly.

FOR THE PAVLOVA

Position a rack in the center of the oven and heat to 300°F (150°C).

Use a 9-inch cake pan or plate to trace a circle on a sheet of parchment paper. Line a sheet pan with the parchment, tracing side down.

Make sure your bowl and whisk are thoroughly cleaned before proceeding. (Traces of fat will prevent the meringue from whipping properly)

If using the vanilla bean, use a sharp knife to spilt the vanilla bean in half lengthwise. Use the back of the knife to scrape out the seeds. Reserve the pod for another use.

In a stand mixer fitted with the whisk, combine the egg whites, vinegar, vanilla extract, salt, and vanilla seeds (if using).

Whip on medium speed until just beginning to look opaque and foamy, 2 to 3 minutes.

Add the powdered sugar and whip on medium-high until glossy and the meringue holds stiff peaks, 12 to 14 minutes. (To check, stop the mixer and remove the whisk from the mixer. Swirl the whisk in the meringue, lift it out, and flip it over. The meringue should hold straight with a tip that curls back onto itself. If it's not there yet, continue to mix in 30-second intervals, stopping to check after each.)

Use a big spoon to mound the meringue onto the parchment within the traced circle.

Use an offset spatula or the back of the spoon to shape into a thick disk of even height across (the center will collapse after baking and cooling, forming a nest).

Bake on the middle rack until the outside feels crisp, dry, and is slightly cracked. The inside of the meringue will look very moist and pillowy and the pavlova will easily peel off the parch-ment, about 1 hour (don't overbake, or the inside will become dry and smell eggy).

Turn off the oven, prop open the door with a wooden spoon, and allow the meringue to cool in the oven, about 30 minutes.

Stored in an airtight container (with a desiccant if you have one), the meringue will keep for 2 days at dry room temperature.

SUPRÊME THE CITRUS

Using a sharp knife, trim off the top and bottom of the fruit.

Stand the fruit upright on your cutting board and slice off the rind, moving the blade along the curve of the fruit, taking care to remove all of the white pith and outer membrane.

Working over a bowl, slide the knife in between the membranes to remove each segment, letting them drop into the bowl as you work and collecting any juices that drip out.

Squeeze the remaining fruit skeleton to add every last bit of juice to the bowl. (Store cut fruit and any accumulated juice in the fridge for up to 1 day before serving.)

ASSEMBLE THE CAKE

Just before serving, place the pavlova onto a serving platter.

Top with cocoa whipped cream and pile the citrus on top.

Use a vegetable peeler to shave curls of chocolate to garnish.

Serve right away, spooning the extra juice over each portion.

Notizen

From: “Start Here” by Sohla El-Waylly

Reviewer: Cult Flav

“We did eat this entire thing in one sitting”