Tag Archives: lemon curd

Mini Pavlovas with Lemon Curd, Raspberries and Chocolate

Mini Pavlovas with Lemon Curd, Raspberries and Chocolate
Mini Pavlovas with Lemon Curd, Raspberries and Chocolate

Hello everybody!!

My very first giveaway is over and very soon  this cute and roomy Apple Pouch will be sent to a new owner!

Who is it you ask?

I used random.org to draw the lucky winner: Congratulations to Ariane from arifra83!! 

Apple Pouch Giveaway by gingerlemonandspice

She said she would use this pursie to store all the small things a woman needs during a day  🙂

 

But all of you that weren’t so lucky – don’t be sad!! There will be another giveaway sometime for sure! And for now you can take a teensy bit of your time and make those tender and delicious Mini Pavlovas. They aren’t difficult to make but look  and taste so decadent and sophisticated! A very special treat for you or your loved ones. Or make them for your mother on mother’s day?

Donal Skehan's Mini Pavlovas with Raspberries, Chocolate and Lemon Curd by ginger, lemon & spice

 

Mini Pavlovas

adapted from Donal Skehan

Donal Skehan's Mini Pavlovas with Raspberries, Chocolate and Lemon Curd by ginger, lemon & spice

Donal Skehan's Mini Pavlovas with Raspberries, Chocolate and Lemon Curd by ginger, lemon & spice

 

 

 

 

 

 

 

 

 

Ingredients:

Meringue:

250g powdered sugar

4 egg whites (maybe left from making Creamy Lemon Curd?)

2 teaspoons corn flour

1 teaspoon white vine vinegar (I used white balsamico)

 

Filling:

500g cream, whipped (if you like with some cinnamon)

250g raspberries and/or optional lemon curd (I had bananas with the lemon curd version)

Chocolate shavings*

Donal Skehan's Mini Pavlovas with Raspberries, Chocolate and Lemon Curd by ginger, lemon & spice

 

Directions:

1. Preheat your oven to 150°C and put baking parchment on two or three baking trays. Then place the sugar and the egg whites in a bowl and mix until white and stiff. This takes at least 10 minutes! Lucky you if you have a stand mixer, if not take some patience and use your electric hand mixer 🙂 The mixture is ready if you can form peaks and they stay stiff! Fold in corn flour and vinegar gently with a rubber spatula.

2. Take about one tablespoon of the mixture, put it on a baking tray and flatten out a little. This is your first mini disc! Repeat until all the batter is used up. You should have about 14-16 discs. I made mine a little on the very flat site, I guess you could leave them a little thicker and use only 2 discs to make the staples later!

3. Bake them for 45 minutes and then open the door of the oven a little and let them cool down completely. Meanwhile prepar the filling!

4. Assamble the Mini Pavlovas by stacking a meringue disc, a tablespoon of cream and some raspberries and maybe some lemon curd and repeat. I made two different kinds – One with cinnamon cream and raspberries and one with plain cream, bananas and lemon curd. Sprinkle the chocolate shavings on top!

5. Enjoy immediately after snapping a picture or two 😉

Donal Skehan's Mini Pavlovas with Raspberries, Chocolate and Lemon Curd by ginger, lemon & spice

* How to make chocolate shavings:

Take one bar of dark chocolate and a very big knife. ‘Shave’ the chocolate from the bottom of the chocolate bar with the big knife. For some people it is easier to press the chocolate liying on a table with one short side to their belly and shave towards their body. It would be good to wear a clean apron if you try this 🙂

This is a video which shows kind of what I mean: http://www.youtube.com/watch?v=K6NjcsdvgwM

Have fun trying this yourself!

Donal Skehan's Mini Pavlovas with Raspberries, Chocolate and Lemon Curd by ginger, lemon & spice

~ Kathrin

Creamy Lemon Curd

Creamy Lemon Curd
Creamy Lemon Curd

Hey people!

Creamy Lemon Curd by gingerlemonandspice

I am totally in a lemony, citrusy mode. I just HAD to buy those organic lemons in the store!! I didn’t really have a plan what to do with them, and I had a lot of ideas. I thought of a lemon loaf, lemon rosemary palmiers, meringue with lemon and raspberry, lemon pasta,… Well I guess I had a lot of ideas. When you should be learning and concentrating on stuff your mind is very happy to escape to things like that!

But in the end – you might have guessed it – Lemon Curd it was!!

Creamy Lemon Curd by gingerlemonandspice

I have never done lemon curd before, but I got a jar from a friend as a gift for my birthday once. I really liked the sour and sweet taste of it and it went quickly, just like that, on bread with cream cheese. But there are sooo many more thing you could do with lemon curd! I am thinking about trying those nice mini pavlova stacks from Donal Skehan and make a second version with lemon curd. But I am not sure yet – let’s see if there will be enough lemon curd left or if it will be gone as quickly as the one I got more than a year ago!!

This version of the curd is adapted from sweetapolitas Lemon Meringue Cake and it is very creamy and thick. It does not drop from your spoon, believe me, I have tested this 🙂 The pictures were taken when the curd still was a little warm. It is soo delicious, I can just eat it with a spoon and don’t need bread or cake or anything with it!!

After you gathered all your ingredients it is very easy and quick to make. Well, at least if your not taking about a thousand pictures during the procedure 😉

Creamy Lemon Curd by gingerlemonandspice

Creamy Lemon Curd

Creamy Lemon Curd by gingerlemonandspice

Creamy Lemon Curd by gingerlemonandspice

 

 

 

 

 

 

 

 

Ingredients:

4 organic lemons, you need zest and juice

2 whole eggs

4 egg yolks

200g (1 cup) sugar (I used powdered sugar, then it is 1 3/4 cup)

60g (4 tablespoons) butter

 

Directions:

1. Zest the lemons. You need 2 teaspoons of zest. You can dry the rest of the zest or use it in another recipe. Press juice out of the lemons. You need 160ml (2/3 cup) of juice!

2. Prepare a pot and a metal or ceramic bowl that fits on top. The Bowl should not be too small! Pour hot water into the pot but only as high so that the bowl does not touch the water. Take the bowl of and prepare the mixture

3. Beat eggs and sugar in the metall bowl with a hand mixer until very foamy. Add juice. Stir slowly as it will be very liquid now!

4. Now put the bowl back onto the pot and on low-medium heat and add the butter. Don’t go away, you have to whisk more or less constantly!

5.When the mixture changes consistency and gets thicker take the bowl of the heat and put the mixture through a fine sieve. Now add the zest and stir well. You can put the lemon curd into one bowl and cover with cling film so that it touches or you could do it like me and pour it into several small glass jars, clean the rim and close them immediately. The curd should stay fresh for one or even two weeks in the refrigerator, but I have not tried it myself. So no garantees 😉 Enjoy!

Creamy Lemon Curd by gingerlemonandspice

~ Kathrin