The Yom Tov Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, a home essentials store in Crown Heights.
The presenter is food blogger Chaya Rappoport of http://retrolillies.wordpress.com/.
In this new online series, Rappoport presents 10 recipes over the next 6 weeks to make your Yom Tov more delicious and festive for the exciting month of Tishrei 5778.
This week: Pavlovas
Elegant, crispy and light pavlovas are topped with a delicate, rosewater infused whipped cream, wine, orange and cinnamon poached figs, and then drizzled with the reduced red wine poaching sauce.
Once baked, the pavlovas keep, dry and at room temperature, for a day or two, which means you can prepare ahead and then serve these stunning desserts whenever you want to.
You will need:
1 cup superfine sugar
1½ tsp cornstarch
4 large egg whites, at room temperature
¼ tsp fine sea salt
1 tsp cream of tartar
1 tsp pure vanilla extract
1 tsp apple cider vinegar
2 cups heavy cream
2 tbps sugar
½-1 tsp rose water
Red Wine Poached Figs:
1 cup dry red wine
¼ cup honey
4 green cardamom pods, slightly crushed
6 whole black peppercorns
2 strings orange peel long
1 cinnamon stick
8-12 large fresh figs
fresh mint leaves, pomegranate seeds
Preheat an oven to 225°F and position a rack in the center. Line a baking sheet with parchment paper
Whisk the sugar and cornstarch together in a small bowl, breaking up any clumps of cornstarch.
In the bowl of a stand mixer fitted with the whisk attachment or with a handheld electric mixer in a large bowl, beat the egg whites, salt, and cream of tartar on medium-high speed until soft peaks form.
Bump the mixer up to high speed and gradually add the sugar mixture 1 tablespoon at a time with the mixer running.
Whip the egg whites until they are stiff and glossy, about 7 minutes; there should be no discernible sugar granules. Add the vanilla extract and vinegar and mix for another 30 seconds.
Dollop the meringue onto the parchment-lined baking sheet in 7-8 equal sized circles. Use an offset spatula to tidy them. Make a shallow indentation in the center of each meringue, leaving a 1” border around the edges; this will be a “nest” for the rose cream and figs.
Bake the meringues for 60-70 minutes, until the outside looks dry and slightly creamy in color.
When the meringue is done, turn off the oven and prop the door slightly open; let it cool completely in the oven. The meringue should feel firm and crackly on the surface, and the interior will be marshmallowy; if it’s underdone, the marshmallow will be quite soft and the meringue may collapse when you add the whipped cream and toppings. When it has cooled, carefully peel it from the parchment paper and put it on a serving plate.
While the meringues bake + cool, whip the cream. Combine the sugar and whipped cream and whip in a mixer until peaks form, then add in the rosewater. Do not overwhip. Refrigerate until needed.
Make the poached figs: Combine the wine, honey and spices in a saucepan over medium-high heat. Bring the liquid to a boil, reduce to a simmer, and cook for 15 minutes.
Add the figs and simmer for about 10 minutes or until the fruit is tender but not soft or mushy.
Remove the pan from the heat, remove the figs to a dish and let cool.
Strain the liquid (discard the solids) and pour the strained liquid back into the pan.
Boil the liquid over high heat until it is syrupy. Let the syrup cool. set aside until needed.
Assemble the pavlovas: top each pavlova with a dollop of whipped cream. Top with 1-2 poached figs. Drizzle with the reduced syrup. Top with fresh mint leaves and pomegranate seeds, to serve.
*Pavlovas keep, once baked, 2 days at dry, room temperature. Once topped, they need to be served right away.