A few things
- I recently updated my portfolio site, I'd love if you all took a look: yossyarefi.com
- If you love meyer lemons and grapefruit too, check out this killer bundt cake recipe.
- I made some meyer lemon eclairs for Food52 last week. Check them out here.
- Thanks for all of your kind words on my last post!
Pavlovas with Pink Grapefruit and Pomegranate
yield 6-8 individual or 1 large pavlova
In the photos above I made 6 6-inch "individual" pavlovas. This dessert is quite light and most people would probably be able to finish a pavlova that size, but for more modest dessert eaters try making 8 (or even 10) individual meringues. If you can't find meyer lemons for this recipe, go ahead and use regular lemons and if you can't find pink grapefruit, any sweet citrus fruit would be just great. I originally intended to make this with blood oranges, but couldn't find any. Also, make sure to use room temperature egg whites and a very clean bowl and beaters.
4 large egg whites, room temperature
1/8 teaspoon cream of tartar
1 cup superfine sugar
Preheat oven to 220º and line a baking sheet with parchment paper or a silicone mat
1. Whip the egg whites and the cream of tartar on medium speed until the egg whites are quite foamy. Turn the mixer up to high and very slowly add the sugar, about 1 Tablespoon at a time. Whip the egg whites until they are stiff and glossy.
2. Divide the meringue into 6-8 even dollops at least 2 inches apart and with the back of a spoon gently shape them into circles with indentations in the center (to hold all of the yummy filling). Alternately, spread the whole amount of meringue into one large circle about 10-inches wide.
3. Bake the meringue until it is crisp on the outside and set, 60-80 minutes. Turn off the oven and prop the door open, then cool the pavlova completely in the oven completely.
Meyer Lemon Cream
adapted from Tartine Bakery's Lemon Cream
1/2 cup + 2 Tablespoons meyer lemon juice
3 large eggs
1 large egg yolk
3/4 cup sugar
1 cup unsalted butter
1 cup heavy cream
1. Pour about 2 inches of water into a saucepan and bring to a simmer over medium heat
2. Combine the lemon juice, eggs, egg yolk, sugar, and salt in a stainless steel bowl that will rest securely over the water without coming into contact with the water. (Never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular.) Place the bowl over the saucepan and whisk until the mixture becomes very thick and registers 180° F on a thermometer, about 10 to 12 minutes.
3. Remove the bowl from over the water and let the mixture cool to 140° F, stirring from time to time to release the heat.
4. Meanwhile, cut butter into tablespoon-sized pieces. When the cream is cooled transfer it to a blender and with the blender running, add the butter 1 tablespoon at a time, blending after each addition until incorporated before adding the next piece. The cream will be pale yellow and opaque and quite thick.
Chill the lemon cream completely, then in a separate bowl, whisk the heavy cream. Fold the half of the whipped cream (reserve the other half for garnish if desired) into the lemon cream and chill until ready to fill the pavlova.
Supremed segments of 2-3 pink grapefruit (depending on size) arils from one pomegranate.
Stir the lemon cream to loosen. Fill each pavlova with a few generous spoonfuls of cream then top with grapefruit segments and pomegranate arils. Garnish with reserved whipped cream if desired. Enjoy immediately.