Lemon curd pavlova with yoghurt sorbet

Lemon curd pavlova with yoghurt sorbet

By
From
Everyday Seafood
Serves
6

I find meringues fascinating – the fact that simple egg whites and sugar can be whisked together to create something so special is magic, and I always have some sort of meringue dessert on my restaurant menus. I like to balance the sweetness with something sharp, hence the lemon and tangy yoghurt sorbet topping for this pavlova. It’s a favourite dessert at home.

Ingredients

Quantity Ingredient

For the meringue

Quantity Ingredient
3 medium egg whites
150g caster sugar
1 vanilla pod, split lengthways and seeds scraped
2 teaspoons cornflour
2 teaspoons white wine vinegar

For the lemon curd

Quantity Ingredient
1 lemon, zest finely grated
130ml lemon juice, (about 3 lemons)
100g caster sugar
80g egg yolks, (about 4 medium)
1 egg white
200g unsalted butter, chilled and diced

For the yoghurt sorbet

Quantity Ingredient
200ml whole milk
100g caster sugar
120ml liquid glucose
300g full-fat greek yoghurt

For the lemon syrup

Quantity Ingredient
200ml liquid glucose
1 lemon, zest finely grated
100ml lemon juice
100g caster sugar

To finish

Quantity Ingredient
50g flaked almonds, toasted

Method

  1. Preheat your oven to 110°C and line a baking sheet with a silicone mat or baking parchment. Wipe your stand mixer (or other large) bowl with kitchen paper dipped in vinegar to remove any trace of grease.
  2. Using a stand mixer or electric hand mixer, whisk the egg whites in the bowl to soft peaks. Whisk in the sugar a third at a time until fully incorporated; add the vanilla seeds with the last of the sugar. Gently fold in the cornflour and wine vinegar, using a spatula or large metal spoon.
  3. Using a large spoon, shape the meringue into 6 equal sized mounds on the prepared tray and then use the back of the spoon to make an indent in each one. Bake the meringues for 1 hour.
  4. Meanwhile, make the lemon curd. Whisk the lemon zest and juice, sugar, egg yolks and egg white in a heatproof bowl over a pan of simmering water until the mixture thickens. Remove the bowl from the pan and whisk in the cold butter, a piece at a time, until it is all incorporated. Strain through a sieve into a bowl, cover and refrigerate until set.
  5. To make the yoghurt sorbet, put the milk, sugar and liquid glucose into a pan and place over a medium heat to dissolve the sugar. Bring to a simmer, take off the heat and leave to cool. Once cold, whisk in the yoghurt, then transfer to an ice-cream machine and churn until thick.
  6. For the lemon syrup, heat the glucose, lemon zest and juice, and the sugar in a pan over a medium heat to dissolve the sugar. Let simmer for 3 minutes, then pour the syrup into a bowl and leave to cool.
  7. When the sorbet is ready, spoon into a suitable container and place in the freezer. When the meringues are cooked, transfer to a wire rack to cool.
  8. To assemble, put a spoonful of lemon curd in the centre of each bowl and place a meringue on top. Drizzle the lemon syrup over the meringues and around each plate. Top each meringue with a scoop of the sorbet. Scatter over the toasted almonds and serve, with an extra spoonful of lemon curd on the side, if you like.
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