Petit Pot Pavlova
Petit Pot is a brand near and dear to my heart. This pavlova utilizes their vanilla bean and lemon flavors and showcases how lovely these flavors pair with delicate puffs of marshmallowy deliciousness. Pavlova (and meringue in general) are delicate, airy, and the perfect vehicle for Petit Pot goodness (or on their own!). I added a homemade seasonal Meyer lemon curd, fresh fruit, and a hint of mint to tie the whole thing together and oh my gosh this was such a beautiful array of textures and flavors. This recipe will without a doubt wow your next dinner party guests! And the recipe makes enough for a few extra meringues for you to keep around for the rest of the week…if they’re still around!
The pavlova recipe is adapted from Martha Stewart’s Pavlova Wreath recipe linked here and the Meyer lemon curd recipe is taken from The Spruce Eats linked here.
INGREDIENTS
MERINGUE
6 large egg whites, room temperature
2 cups and 1 tbsp sugar
1 tsp distilled white vinegar
1 tsp cornstarch
2 tsp vanilla bean paste (or pure vanilla extract)
1/4 tsp cream of tartar
MEYER LEMON CURD
1/2 cup unsalted butter
2 tbsp Meyer lemon zest**
1/2 cup Meyer lemon juice**
3/4 cup sugar
4 large egg yolks, beaten
**Recipe uses roughly three Meyer lemons (both zest and juice)
ASSEMBLY
1 Petit Pot jar, vanilla bean flavor
1 Petit Pot jar, lemon flavor
Fresh fig slices, raspberries, mint leaves (or julienned mint), and Meyer lemon curd (recipe below) for serving
Instructions
Preheat oven to 250 F. Trace a 10-inch-diameter circle on a piece of parchment with a pencil. Trace a 5 1/2-inch-diameter circle in center of larger circle. Place on a baking sheet, tracing-side down.
Whisk egg whites on medium-high speed until soft peaks form. Gradually add 1 1/2 cups sugar, beating until stiff peaks form. Beat in vinegar, cornstarch, and vanilla.
Dollop the mixture into about 2-3 inch high evenly-spaced mounds (each about 2 1/4 inches in diameter and 2 inches high) onto parchment in a circle, using traced ring as a guide. With the back of a spoon, create a hollow in each mound. Bake until ring easily lifts off parchment, about 1 hour, 10 minutes. Turn off heat; let stand in oven 1 hour.
Meanwhile, in a small saucepan, melt 1/2 cup butter in the top of a double boiler (or in a bowl placed over a saucepan of simmering water; the bottom of the bowl should NOT be touching the water). Stir in Meyer lemon zest, juice, and sugar. While whisking the mixture, add in egg yolks and continuously whisk until mixture has thickened. The mixture must reach a temperature of 170 F to be safe to eat. This should take about 10-15 minutes.
Once the mixture has thickened and is smooth, remove from the heat and pour into glass jars. Store in the refrigerator for up to a month in an airtight container.
To serve, arrange the Petit Pot lemon and vanilla bean flavors atop the meringue wreath. Garnish with dollops of Meyer lemon curd, fig slices, raspberries, and julienned mint. Enjoy!
*Note: Pavlova recipe makes enough for wreath as well as a few extra meringues. Only top meringues with Petit Pot flavors/toppings when ready to serve, otherwise pavlova will be soggy.
Follow @injoskitchen on Instagram & watch this recipe come to life:
https://www.instagram.com/reel/C0b9SCPr4Fq/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==
