Saffron Pavlova With Lime Curd
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 6 egg whites
- 7 ounces caster sugar
- 1⁄4 teaspoon powdered saffron
- 1 teaspoon white wine vinegar
- 1 teaspoon boiling water
- 1⁄2 teaspoon vanilla extract
- 1 tablespoon cornflour
-
for the lime curd
- 6 egg yolks
- 6 ounces caster sugar
- 175 ml fresh lime juice
- 2 tablespoons grated lime zest
- 1⁄4 teaspoon salt
- 4 1⁄2 ounces unsalted butter, diced
directions
- preheat oven to 250°F.
- put egg whites and sugar into clean, dry bowl and whisk until they form stiff peaks.
- mix the saffron with the vinegar and boiling water then whisk it into the beaten whites with the vanilla extract,
- Finally fold in the cornflour.
- Line 2 baking sheets with baking parchment and spread the meringue mix on it in 6 mounded circles.
- Bake for 50-6- mins until crisp but still pale with a soft marshmallow centre.
- store in an airtight container till needed.
- for the lime curd beat the egg yolks and sugar together until thick and creamy.
- add lime juice and zest.
- place in heavy based pan and cook, stirring over a low heat until the mix thickens.
- add the salt and immediately remove from heat.
- whisk in the chilled diced butter and leave to cool.
- cover and keep in the fridge till required.
- to serve top each pavlova with a good dollop of lime curd and top with thick cream.
- NOTE lime curd is just wonderful on scones or hot buttered toast.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting">
<a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/9dcd2f11.png" border="0" alt="Photobucket">
<img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza">
<a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/Purple-Swap-AM-Banner.jpg" border="0" alt="Photobucket">
<img src="http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/saltpepper_amtag.jpg" border="0" alt="Salt and Pepper">
<a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/Halloween/4811_180750-1.jpg" border="0" alt="Photobucket">