Imported from Instagram

Mini Mango Passionfruit Pavlovas with Olive Oil Curd

Name: Mini Mango Passionfruit Pavlovas with Olive Oil Curd
Prep time: 25 min
Cook time: 85 min
Total time: 325 min
Yield: 6 servings
Cuisine: Other
Ingredients: 6 Egg whites (From large eggs); 1.5 cup Granulated sugar (For the pavlovas); 2 tsp Lemon juice; 1 tsp Arrowroot; 0.25 cup Granulated sugar (For the mango passionfruit curd); 0.5 cup Passionfruit juice; 0.5 cup Mango; 1 Whole egg (For the curd); 2 Egg yolks (For the curd); Salt (Pinch); 0.25 cup Olive oil

Recipe by Caitlin Jesson @caitlinjesson · Instagram

Imported by Blak Rabbit on SeeMeCook

Crisp mini pavlovas with soft, marshmallowy centers are topped with a tangy mango and passionfruit curd enriched with olive oil. A bright, gluten-free and dairy-free summer dessert.

6 servings325 minOther

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Ingredients

6 Egg whites (From large eggs)
1.5 cup Granulated sugar (For the pavlovas)
2 tsp Lemon juice
1 tsp Arrowroot
0.25 cup Granulated sugar (For the mango passionfruit curd)
0.5 cup Passionfruit juice
0.5 cup Mango
1 Whole egg (For the curd)
2 Egg yolks (For the curd)
Salt (Pinch)
0.25 cup Olive oil

Steps

1
Preheat the oven to 225°F (107°C). Line a baking sheet with parchment paper.
2
Put the egg whites and lemon juice in a large mixing bowl. Whisk for 1 minute, until frothy.
3
With the mixer running on high, add the pavlova sugar gradually, several tablespoons at a time. Continue whisking for 5–7 minutes, until stiff peaks form.
4
Fold the arrowroot into the meringue. Transfer it to a pastry bag and pipe 3-inch rounds onto the prepared baking sheet.
5
Use the back of a large spoon to make a well in the top of each pavlova for the curd.
6
Bake for 1 hour 15 minutes. Without opening the oven, turn it off and let the pavlovas cool completely inside for at least 2 hours.
7
For the curd, place the curd sugar, passionfruit juice, mango, whole egg, egg yolks, and salt in a high-speed blender. Blend until smooth.
8
With the blender running on high, slowly pour in the olive oil. Turn off the blender once it is incorporated.
9
Pour the mixture into the top of a double boiler, or into a heat-safe bowl set over a pot of water. Heat over medium-low, stirring constantly, for about 10–15 minutes, until thickened to the consistency of mayonnaise. Reduce the heat if it begins to simmer.
10
Transfer the thickened curd to a separate bowl and refrigerate for at least 1 hour to cool.
11
Top the cooled pavlovas with the chilled curd just before serving.

Notes

Yield is not stated; serving count estimated from the six egg whites and mini pavlova format. The source specifies making a well in each pavlova but does not state how many rounds to pipe. Curd must cool at least 1 hour and the pavlovas at least 2 hours.