Serves 6-8 • 2 hours with prep
Green Plum & Passionfruit Pavlova
Plum & passion fruit are what Pavlova dreams are made of.
1- Pixie Tangerines - 1 Tablespoon Pixie Zest
2- Wild King Salmon - 4 Fillets
3- Extra-Virgin Olive Oil - 2 Tablespoons
4- Fresh Rosemary - 1 Tablespoon, Minced
5- Fennel Seeds - 1 Tablespoon
1 Cup, Meringue Mixture
2 Tablespoons, Cream Dressing
6 Egg Whites
3 Passion Fruits
Preheat the oven to 225˚ F.
Beat 6 egg whites with your pinch of salt in a stand mixer on high speed for 1-2 minutes or until soft peaks form.
Then, with the mixer on, very slowly sprinkle the 1 cup of sugar into the egg whites and beat for 10 minutes on high speed or until stiff, high peaks form. Your mixture should be smooth and shiny.
Zest some lemon into the bowl, add the vinegar, 1 tablespoon of vanilla and corn starch and gently fold the mixture on itself a couple of times until all of the ingredients have been incorporated. Save the second tablespoon of vanilla for later.
Line a baking tray with parchment paper and transfer the pavlova mixture into the center of the paper.
Using a spatula, shape the mixture into your desired shape. Indent the top slightly, leaving the corner edges standing higher than the center.
Bake at 225˚ F for 1 hour and then turn off the oven leaving the pavlova in there overnight or for at least 1 hour to cool before taking out.
In the bowl of the stand mixer, add the cream, the rest of the lemon zest, a big squeeze of lemon juice, 2 tablespoons of sugar, and the remaining 1 tablespoon of vanilla.
Beat on high until creamed to your desire.
Pour cream mixture onto the top of your pavlova, using the spatula to help spread it all over.
Top with slices of green plums and finally with the passion fruit.
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