Tiny Pavlovas With Berries And Lemon Custard Recipe - Cooking Index
Tiny Pavlovas With Berries And Lemon Custard Recipe - Cooking Index
| 3 | Egg whites | |
| 1/8 teaspoon | 0.6ml | Salt |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 teaspoon | 2.5ml | Vanilla extract |
| 2/3 cup | 131g / 4.6oz | Sugar |
| 2 1/2 teaspoons | 12ml | Cornstarch |
| 1/2 teaspoon | 2.5ml | Grated lemon rind |
| 3/4 cup | 177ml | Water |
| 1/3 cup | 78ml | Fresh lemon juice |
| 1 | Egg yolk | |
| 1 1/4 cups | 296ml | Raspberries |
| 1 1/4 cups | 296ml | Blueberries |
Cover a baking sheet with parchment paper; secure with masking tape, and set aside.
Beat egg whites (at room temperature) and salt in a bowl at high speed of a mixer until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not under-beat). Add vanilla, and beat until blended.
Spoon meringue into a pastry bag fitted with a large star tip. Pipe into 60 portions onto prepared baking sheet, forming pointed mounds 1 inch wide and 1 inch high.
Bake at 200F for 1 hour or until dry. Turn oven off, and let meringues cool in closed oven at least 12 hours. Carefully remove meringues from paper.
Combine 2/3 cup sugar, cornstarch, and lemon rind in a saucepan; stir well. Gradually add water and lemon juice; stir with a wire whisk until blended. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Gradually stir one-fourth of hot lemon mixture into egg yolk; add to remaining lemon mixture, stirring constantly. Cook over medium heat 1 minute or until thickened, stirring constantly.
Pour lemon custard into a bowl; place plastic wrap on surface, and chill. Yield: 10 servings.
Source:
Cooking Light, April 1995, page 64
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