Raspberry Rose Pavlova

INGREDIENTS

1 each Pavolva Cup

2 Tbsp Raspberry Curd

3 each Raspberries

1 pinch Dried Rose Petals

PAVLOVA CUPS

(recipe yields 7 cups)

3 each Egg Whites

1/4 Cup Cane Sugar

1/4 tsp Cream of Tartar

1 tsp Cornstarch

1/2 Tbsp Vanilla Extract

1/2 Tbsp Lemon Juice

RASPBERRY CURD

(recipe yields 14 Tbsp)

1 Cup Raspberries

3/4 Tbsp Lemon Zest

5-1/2 Tbsp Cane Sugar

1 Tbsp Rose Water

3/4 Tbsp Tapioca Starch

2 Tbsp Chia Seeds

INSTRUCTIONS

To Make Pavlova Cups:

1. Preheat oven to 225˚ F.

2. On a sheet tray, with parchment paper take a 3-inch ring mold and draw 7 circles, at least an inch apart.

3. Add egg whites to a mixing bowl, and with the whisk attachment, whip the egg whites. Gradually add in cream of tartar, cornstarch, cane sugar, lemon juice, and vanilla. Whip meringue to stiff peaks.

3. Transfer meringue to a piping bag with a star tip and pipe a circle inside the traced lines. Pipe one row on top to form a cup shape (for holding raspberry curd later).

4. Place in the oven, and then quickly reduce heat to 200˚ F. Bake for 2 hours.

5. Remove from the oven, and then let meringues dry completely before removing from tray. Do not store in the fridge or freezer.

To Make Raspberry Curd:

1. Place raspberries, lemon zest, cane sugar, and rose water into a saucepot over medium heat. Cook, stirring occasionally, until the raspberries break down.

2. Place the tapioca starch into a small bowl and add just enough water to make a smooth slurry.

3. Once the raspberries have broken down, add in tapioca starch slurry and continue to cook until the curd has thickened.

4. Remove for the heat and strain mixture through fine mesh sieve to remove seeds.

5. Add in chia seeds and mix well, then cool.

To Plate:

1. Place one pavolva cup onto your serving plate. Fill with raspberry curd, then garnish with 3 raspberries, and a pinch of dried rose petals.