This blog has seen better days.

There once was a vision for this pavlova. It was imagined as an elegant confection that would pay tribute to the very ballerina the dessert was named after. I’d stud the top with blueberries and glassy candied lemons, just as jewels and embroidery embellished the dancer’s costumes.

But then I ended up with this. It wasn’t quite what I had in mind.

I drew attention to each of its imperfections by piling on garnish after garnish in vain attempts to fix it. A haphazard spackle of boozed-up whipped cream, studs of blueberries and limp candied lemons do not an elegant dessert make. Especially if the candied lemons actually frown.

The fact that it’s delicious is the only reason I haven’t had my culinary degree revoked. But it’s hard to appreciate its taste when it looks like it took a head-first dive into the floor.

You’d think after all that, I’d have chucked it in the trash, stat. But here’s part one of two embarrassing confessions: It’s still in my refrigerator. Did I mention I made this three weeks ago?

For the past three weeks, I’ve noticed that its sides are falling and the blueberries have started fuzzing over, but for the most part, it still looks exactly the way it did when I made it (which as we all know, isn’t saying much). This thing is industrial. Its determined to keep itself together.

Which brings me to part two of two embarrassing parts: I can’t bring myself to toss it, because I keep thinking of ways to save it, even though I know it’s practically feral. And every time I open the refrigerator door, I think, if I could be as determined as this dessert, man, would I be a force to be reckoned with. But then I think, have I really just compared myself to a meringue?

Yeah, OK. I’ll throw it out.

(Click on “Read the rest of this entry” for recipe)

Despite it’s disheveled appearance, which I am 100 percent positive you can avoid if you brave this recipe, it actually tastes good. I suggest making it wider, and no taller than three inches high. This way, the pavlova will still crack, but only in the right places.

PATHETIC PAVLOVA (PAVLOVA WITH CANDIED LEMONS AND BLUEBERRY COULIS)
Meringue recipe for pavlova adapted from Saveur, September 2009

Yield: 8 to 10 servings

For meringue:

• 1/4 cup cornstarch
• 1 tablespoon vinegar
• 1 Tablespoon vanilla
• 1 teaspoon almond extract
• 8 egg whites, room temperature
• 2-1/2 cups sugar

For blueberry coulis:

• 1-1/2 cups blueberries
• 1/2 cup sugar
• 1 Tablespoon lemon juice

For whipped cream:

• 2 cups heavy whipping cream
• 1/4 cup sugar
• 1 Tablespoon rum
• 1 teaspoon vanilla
• pinch salt

For candied lemons:

• 1-1/2 cups water
• 1/2 cup sugar
• 1/2 lemon, sliced thinly

1. Preheat oven to 350 degrees. To make meringue: In a small bowl, combine cornstarch, vinegar, and vanilla and almond extracts. Set aside.
2. In a stand mixer, beat egg whites and sugar until soft peaks form, about 14 minutes. Add cornstarch mix to thicken, and beat until peaks are glossy, about 5 minutes.
3. Spoon meringue onto a parchment-lined baking sheet and shape into a round, about 10 to 12 inches in diameter and 3 inches tall.
4. Reduce heat in oven to 215 degrees, and place meringue in oven. Bake for 1 hour and 15 minutes. Cool for 2 to 3 hours before garnishing and serving.
5. To make blueberry coulis: Simmer all ingredients in a small pot , breaking up blueberries with a spoon. Reduce to an almost syrupy consistency, about 25 minutes. Sauce will thicken as it cools.
6. To make whipped cream: Beat heavy cream and sugar in a mixing bowl with whisk attachment until soft peaks form. Add rum, vanilla and salt, and beat until whipped cream can hold stiff peaks.
7. To make candied lemons: In a small pot, boil lemons in cold water for 5 minutes. Drain, and repeat process 2 or three times to remove bitterness of lemon pith.
8. Add sugar to water in pot, and simmer for about 30 minutes, or until lemons become slightly translucent. Lay lemon slices on parchment paper to dry.

To serve: Place meringue on a serving platter. Spread whipped cream on top, and garnish with candied lemons and fresh blueberries. Serve slices with a drizzle of blueberry coulis on top (warm coulis if necessary).

– Cynthia Furey

This entry was posted on Wednesday, August 26th, 2009 at 1:00 am and is filed under Baking/desserts, In the kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.