Spring Entertaining
Southern Socials
Strawberry-Lemon Pavlova
Pavlovas are a meringue based dessert that can be shaped any number of ways. The mixture can be portioned on a parchment paper-lined half sheet pan into a 9-inch circle then pressed in the center to create an indentation. Once baked, it can be filled with Classic Lemon Curd, Macerated Strawberries & topped with Chantilly Cream then sliced into wedges. When spring entertaining is in order & a beautiful plated presentation is desired, the Meringue Shells can be made smaller. Strawberry-Lemon Pavlova is the perfect dessert to serve for Mother’s Day celebrations, bridal showers & garden party gatherings. For additional pointers on planning these lovely receptions, look to The Essential Spring Entertaining Party Primer. Learn how to make a classic dessert ideal to serve throughout the season.
Strawberry-Lemon Pavlova
makes 8 servings
Classic Lemon Curd
6 egg whites, room temperature
1 1/3 cups sugar
1 Tbsp cornstarch
A pinch of kosher salt
Macerated Strawberries
Chantilly Cream
Prepare & chill the Classic Lemon Curd as directed. Preheat the oven to 225 degrees. Line a half sheet pan with parchment paper. Beat the egg whites in the work bowl of an electric stand mixer on High until soft peaks form. Gradually add the sugar in a slow, steady stream & beat until stiff peaks form. The peaks will hold their shape with a graceful curve towards the tip in the spot where the whip attachment was lifted. Beat in the cornstarch & the salt. The entire process will take anywhere from 3 to 5 minutes. The final mixture will be bright white & glossy.
Fill a piping bag with the mixture that is fit with an Ateco #9807 large plain tip. Pipe 2 1/2-inch mounds that measure approximately 2-inches high onto the prepared sheet pan. Refill the piping bag as necessary until all of the mixture has been portioned. Make an indentation in the center of each dollop using the back of a spoon to form a shell & remove any excess, if necessary. Bake on the center rack in the oven 1 1/2 hours. Turn off the oven & do open the door. Allow the pan to stand in the oven for 2 hours. Cool completely.
Prepare the Macerated Strawberries & the Chantilly Cream as directed. Place the Meringue Shells on serving plates & portion the Classic Lemon Curd, the strawberries & the sweetened whipped cream in the center. Serve immediately.
Classic Lemon Curd
makes a smidge over 1 cup
Only the egg yolks will be needed in order to prepare the lemon curd. Use the egg whites to make the Meringue Shells.
1 1/4 cups sugar
1/4 tsp salt
1/2 tsp lemon zest
1/2 cup fresh lemon juice
6 egg yolks
2 Tbsp butter, cut into pieces
Whisk together the sugar, the salt, the lemon zest & the lemon juice in a 2-quart saucepan. Whisk in the egg yolks until blended. Cook, whisking constantly, over Medium-Low heat until the mixture begins to thicken slightly & bubble around the pan edges, about 8 to 10 minutes. It should coat the back of a spoon & when swiped, it will leave a path. Remove from the heat & push the mixture through a fine wire mesh sieve over a bowl using a rubber spatula. Add the butter & let stand a minute or two until it begins to melt. Stir the lemon curd until blended & smooth. Place plastic wrap directly over the surface. The mixture will thicken as it cools. Chill 3 hours.
Macerated Strawberries
makes about 2 cups
1 {16-oz} container strawberries, rinsed & hulled
2 1/2 Tbsp sugar
1 Tbsp fresh lemon juice
Slice or quarter the strawberries & place in a medium bowl. Sprinkle them with the sugar & add the lemon juice. Toss the strawberries using a spoon to coat well. Let stand 10 minutes. Use as directed.
Chantilly Cream
makes about 2 cups
1 cup whipping cream
1/4 cup sugar
1/2 tsp vanilla extract
Combine all of the ingredients in a large bowl with tall sides. Beat the mixture starting on Low using a hand mixer. Gradually increase the speed to High. Beat until soft, billowy peaks form. Do not over whip. Use the sweetened whipped cream right away.
FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}
How To Hull Strawberries
Strawberries are a versatile fruit as they can star in dessert favorites or be used to accent side dishes, salads, beverages, breakfast classics & so much more. When preparing a bowl of fresh fruit, strawberries most certainly brighten the mix by adding comforting taste & texture. Once strawberries have been cleaned & dried, they will need to be hulled.
The Technique
Pick up the strawberry & use a sharp paring knife to remove the stem. Insert the tip at a slight angle & turn the berry whilst you cut around the green portion. Once complete, the stem should be removed as well as a good bit of the sour, white portion of it. Complete this technique for the remaining strawberries. Trim the ends, if desired, then slice them to prepare the Macerated Strawberries.
The Tune
“Some Other Spring” Billie Holiday
httpa://www.youtube.com/watch?v=1nwRPeKJhyc
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