Page 33 - proof 8 December 2017 The Castle Pines Connection

Culinary Corner
33
Soft and snowy Pavlova makes an impressive celebration
Article and photo by Lisa Crockett
I’ve never known exactly what a sugarplum is, but if I were to invent one, it would look something like this month’s dessert. This simple and sweet meringue Christmas wreath, topped in snowy drifts of whipped cream and sugar-frosted cranberries
is practically torn from the pages of a Dickens tale. It’s a festive and fancy way to end a holiday celebration, and it looks beautiful enough to serve as the centerpiece to a holiday feast.
The dessert, a Pavlova, is an Australian creation named after Russian ballet dancer Anna Pavlova. A base of egg whites and sugar, beaten to glossy perfection, baked slowly in a warm oven,
crisping and drying to create a blank canvas for whatever goodies you might want to place on
top. Traditionally, the Pavlova is topped with whipped cream and berries. Alas, nding ripe and appealing strawberries this time of year can be a challenge. If you can nd them, by all means use them. If, like me, you nd that strawberries are
as scarce as parking spaces at the mall, frosted cranberries are a festive and yummy alternative.
While nothing about this dessert is di cult to do, it is a little bit time consuming, so you’ll want to plan ahead and follow the directions carefully. If you’re making the dessert for company and you’ve never made an egg-white-based creation before, you might want to do a trial run in order to get a feel for how the dish comes together. Once you get the hang of making these, though, you’ll be hooked. The egg whites are fun to work with. I like to make my Pavlovas free form, using the back of a big spoon to make swirls and whirls. Other bakers like to use a piping bag to make more uniform structures with neat lines and designs. Both methods look great, so choose whichever route suits your personal preference.
While this dessert is light and airy, it is very, very sweet. Sugar is a key component in the chemistry that forms the structure of the base of the dessert, so think about how a sweet treat will balance with the rest of the avors of the bu et or meal you’re serving. Use a light hand when sweetening your whipped cream, and don’t be afraid to be generous with the cranberries; their tart avor helps balance the sweetness of the rest of the dish.
A Pavlova is a fragile thing. Once it is topped
and ready to serve, it should be eaten within a few hours. Leftovers are still quite tasty, but they’re also quite soggy, so it’s best to eat the whole thing while it’s fresh and pretty. Like the season itself, a Pavlova is a eeting, marvelous treat.
CastlePinesConnection.com
Christmas wreath Pavlova with
eggnog whipped cream and frosted cranberries
Preheat the oven to 350 degrees Fahrenheit. Line a half sheet baking pan (12 x 18 inches) with parchment paper. Draw an eight- or nine-inch circle on the parchment (you may want to trace a circular cake pan) and then draw a three to four inch circle in the center of the larger circle. Turn the paper upside down on the pan; this will allow you to see the shape without getting pencil lead in the Pavlova. Set pan aside.
While eggs are cold (just after you remove them from the refrigerator) separate the yolks from the whites. Reserve the yolks for another use and allow the whites to come to room temperature, about 30 minutes. Beat the whites using a hand-held mixer or a stand mixer until soft peaks form, about two minutes. (Whites should be foamy looking and hold a floppy “peak” when the mixer is pulled upward out of the whites.) Add the sugar to the whites gradually, about a tablespoon at
a time. Once all the sugar has been added, beat the whites for an additional three minutes until the mixture is thick and glossy and resembles marshmallow cream.
For the Christmas wreath:
• 4 large egg whites
• 1 cup superfine sugar
• 1 tablespoon cornstarch • 1 teaspoon lemon juice
For the eggnog whipped cream:
• 1 cup heavy whipping cream
• 1/3 cup commercially prepared
eggnog (any brand)
• 1⁄2 teaspoon nutmeg
• Powdered sugar, to taste
For the frosted cranberries and garnish
• Fresh rosemary leaves
• Seeds of one pomegranate • 2 cups sugar, divided
• 12 ounces fresh cranberries
Add the cornstarch and lemon juice, and beat for just a few seconds until incorporated.
Using a piping bag or two large spoons, place the egg white mixture onto the prepared parchment paper. The Pavlova will “grow” in the oven, so leave room around the outside of the circle – half and inch or so for the dessert to expand. Place the Pavlova wreath in the oven, and immediately lower the temperature to 200 degrees Fahrenheit. Bake for 90 minutes. Turn off the oven, but leave the oven door closed and allow to cool completely overnight or several hours. Resist the temptation to open the oven door (though you can occasionally turn on the oven light to check the progress).
While the Pavlova bakes, make the frosted cranberries. Boil 1⁄2 cup sugar and 1⁄2 cup water together in a small saucepan over medium heat on the stove. Once the sugar has dissolved completely, remove the pan from the heat and allow the mixture to cool for a minute or two. Working in batches, use a large spoon to dip cranberries in the sugar-water mixture, and then using your fingertips, toss them in the remaining sugar until they are completely covered and “frosty” looking. Place them on a cooling rack until they are dry and cool. Store in an airtight container several hours or overnight.
A few hours before serving, make the eggnog whipped cream. Combine whipping cream, nutmeg and eggnog in a large, chilled bowl. Whip until soft peaks form, and then gradually add powdered sugar to taste, keeping in mind that the Pavlova’s base is sweet, so you’ll want to use a light touch in sweetening the topping.
Just before serving, gently remove the parchment from the base of the Pavlova and place it on a serving tray. Gently dollop with whipped cream, and garnish with cranberries and pomegranate seeds. Place rosemary leaves around base of the dessert and serve. Consume immediately.