Tea and Honey Pavlova with Yellow Summer Fruits

• 份量: 8-10
• 准备时间: 50 mins
• 总时间: 3 hrs

配料

2-3 lemons

2 ½ pounds mixed, ripe yellow summer fruit, such as peaches, nectarines, apricots, cherries, ground cherries, and sungold tomatoes

1 bag chamomile tea

1 tablespoon cornstarch

Kosher salt

1 cup plus 1 tablespoon granulated sugar

1 vanilla bean (or 1 tablespoon vanilla extract or vanilla bean paste, plus more as desired)

3 tablespoons honey, plus more for serving

Flaky salt, for serving

4 large egg whites, at room temperature

2 cups heavy cream

步骤

1. Make meringue and bake pavlova:

Preheat oven to 250 degrees. Line a rimmed baking sheet with parchment paper.

Zest and juice 1 lemon. Have at the ready one bag of chamomile tea. Place 4 large (room temperature) egg whites in the (very clean) bowl of a stand mixer fitted with the whisk attachment, along with ½ teaspoon salt. With the mixer on medium speed, begin to beat, until egg whites are somewhat frothy and broken up a bit, about 1 minute.

Increase speed to medium-high. In a very slow, steady stream, add 1 cup granulated sugar. The goal is to do this super gradual manner over the course of about 3 minutes, which will make for a more stable meringue. Increase speed to high and beat until stiff, glossy peaks form, about 1-2 minutes.

Turn off the mixer. Add the contents of 1 bag chamomile tea, 2 teaspoons lemon juice and sift 1 tablespoon cornstarch right in. (Reserve remaining lemon juice and zest for macerating fruit.) Increase speed and beat until combined, about 20 seconds or so, scraping down the sides.

Using your finger or a spoon, place tiny, pea-sized dollops of meringue onto each of the four corners of the baking sheet (underneath the parchment), placing the parchment on top so that it sticks to the baking sheet and makes for a non-moving surface for you to spread meringue on top of.

Swifty transfer the meringue to the center of the parchment with a spatula. Using a large spoon and working gently so as not to deflate it, spread the meringue into a rustic rectangle, approximately 8” x 12”, making divots in the center, where fruit and their juices will ultimately go. At its highest, around the perimeter, the meringue should be about 3 inches; at its lowest, go for a height of about 1 inch. Don’t worry about getting this perfect!

Bake until the exterior is dry to the touch, about 1 hour 30 to 1 hour 45 minutes. If you see any browning on the edges at any point, reduce oven temperature by 25 degrees.

Crack open the oven door, turn off heat, and let cool completely, about 1 ½ to 2 hours, depending on your oven.

2. Macerate the fruit and whip the cream:

About 30 minutes before serving, cut 2 ½ pounds summer fruits into slices or pieces, halving or leaving whole the bite-sized fruit. Add to a large bowl, along with 3 tablespoons honey, the reserved lemon zest and remaining lemon juice, and a couple of big pinches salt. Fold gently to combine. Taste for saltiness, sweetness, and sourness and adjust accordingly, with more salt, honey, and/or lemon.

If using a vanilla bean, scrape the seeds from both sides into a small bowl with the remaining 1 tablespoon granulated sugar and using your fingertips, combine the two until the vanilla seeds are well-distributed.

Add 2 cups heavy cream and ½ teaspoon salt into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium high until very soft peaks form. Do not overbeat! Add the vanilla sugar, or alternatively, 1 tablespoon vanilla extract or vanilla bean paste. Taste and adjust with more vanilla extract or paste, if desired.

3. Assemble!

Using a large spatula, scrape underneath the meringue to release. Slide onto a serving platter, large cutting board, or another sheet pan.

Distribute the whipped cream in big mounds with a large spoon or spatula. Spoon the fruit and all of the accumulated juices on top of the whipped cream. Drizzle the whole thing with more honey, more lemon zest, and a generous amount of flaky salt. Cut into big messy pieces, plate it up, and serve right away.