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Friday, January 11, 2013

Grapefruit Pavlovas


I saw this recipe in Woman's Day magazine and decided to try it because I already had all of the ingredients on hand. This recipe makes 8 pavlovas, but I cut in half to make four.

The only thing that made me wary about this recipe was the it required making meringue. I did really well with making meringue for the mini lemon souffles, but this time I couldn't get the meringue to come out right. Since I was baking the meringue I took a chance and used it anyway because although it didn't set like it should have, it was whipped enough to allow me to form it into a shape.

Ingredients:
-1 tablespoon(s) cornstarch
-3/4 cup(s) granulated sugar
-3 large egg whites
-1 teaspoon(s) pure vanilla extract
-1 teaspoon(s) white vinegar
-Liquid red food coloring (optional)
-3 pink or red grapefruits
-2 tablespoon(s) strawberry jam
-1 1/2 cup(s) heavy cream
-1 cup(s) plain Greek yogurt
-2 tablespoon(s) confectioners' sugar

Preheat the oven to 250 and draw four three inch circles onto parchment paper or wax paper, flip the paper over so the ink side is against a baking sheet.

Mix the meringue, beat the egg whites until soft peaks form, once soft peaks form gradually add a 1/2 cup of sugar. Then add another 1/4 cup of sugar mixed with 1 tablespoon of cornstarch. Beat the meringue on high until it is thick and glossy. Then beat in the vinegar and vanilla.

If you'd like to have a light pink meringue, add a few drops of red food coloring and gently fold it in.

My not quite meringue. 

Spoon the meringue onto the circles drawn onto the wax paper, you should pile it high, mine didn't set up so it was a little flat.
If your meringue has set up correctly, once you have it spooned into the circles press a spoon into the center of each disk.
Bake for 30-40 minutes at 3250.
While the meringue is baking, section the grapefruit into a bowl.
Gently mix in the strawberry jam into the grapefruit pieces and juice.
This will be the topping for the meringues. 
Pull the meringues from the oven, there should be a crust over them.
Gently remove them from the wax paper, I had a little bit of difficulty removing the meringues from the paper..
Mix the whipping cream, Greek yogurt and 2 tablespoons of powdered sugar on high.

Top each meringue with the Greek yogurt cream and then the grapefruit topping. 
Ready to eat dessert.
This dessert needed all three components to be eaten together -- the Greek yogurt whipped cream is sour and the other two components are very sweet...when enjoyed together this dessert is in perfect harmony.

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