Passion Fruit Curd Pavlova with Raspberry Coulis
A Neven Maguire Recipe
Ingredients:
4 egg whites 1 vanilla pod, split in half and seeds scraped out
225g (8oz) caster sugar 2
200g (7oz) fresh raspberries and/or strawberries
50g (2oz) white chocolate, finely grated
FOR THE PASSION FRUIT CURD:
2 eggs plus 2 egg yolks
100g (4oz) caster sugar finely grated
rind of 1 lemon and the juice of 2 lemons
4 passion fruit, halved and pulp scooped out
100g (4 oz) unsalted butter
100 ml (3 ½fl oz) cream, whipped
FOR THE RASPBERRY COULIS:
25g (1oz) sugar
100g (4oz) fresh raspberries
6 fresh mint sprigs, to decorate
Method:
1. Preheat the oven to 110°C (225°F), Gas mark ½. Line a large baking sheet with parchment paper. First, to make the Pavlovas, whisk the egg whites with the vanilla until stiff and then continuing to whisk, gradually adding the sugar. Whisk until thick and glossy and the whites form stiff peaks (and you can turn the bowl upside down, without the mixture falling out).
2. Spoon onto the baking sheet in six individual mounds and make a dip in the centre of each with the back of the spoon. Bake for 1 hour until the bottoms are crisp and sound hollow when tapped. Remove them carefully from the baking sheet to avoid breaking and leave to cool on a wire rack. Meanwhile, make the passion fruit curd.
3. Place the eggs, egg yolks, sugar, lemon rind and juice and passion fruit pulp into a bowl set over a pan of gently-simmering water and stirring constantly, cook for 15-20 minutes, until thickened enough to coat the back of a spoon. (It is important not to let the water boil, as this could curdle the eggs). Remove and leave to cool for 20 minutes.
4. Whisk in the butter and leave to cool, then whisk in the cream. To make the coulis, place the sugar in a small saucepan with 25g (1fl oz) water and bring slowly to the boil. Reduce to simmer for 2-3 minutes and then remove and allow to cool. Place in a mini blender, add the raspberries and blitz to a purée. Pass through a sieve set over a bowl to catch the coulis. To serve, place a pavlova onto each plate. Spoon curd into the centre dip of each one and top with the fresh berries. Drizzle over the coulis and scatter the white chocolate on top, then decorate with the mint sprigs.