Pavlova sa limun kremom * Pavlova with lemon curd

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Pavlovu u letnje vreme pravimo s abobičastim vočem , zimi sa kremom od limuna i ušećerenim citrusom. Obavezno za praznike na kraju godine a izmedju kad se uželimo.
Recept za krem od limuna je OVDE i za ušećereni citrus OVDE


Sastojci

6 belanaca
1 1/2 šolja sitnog šećera
2 kašičice gustina
1 kašičica belog sirćeta
prstohvat soli
500 ml pavlake

Priprema

Predgrejemo rernu na 180 stepeni C
Odvojimo belanca i žumanca
Belanca i prstohvat soli sipamo u činiju ispod miksera i miksamo dok se ne sčvrsnu. Polako dodajemo šećer i miksamo još 10 minuta na najvećoj brzini. Dodamo gustin i sirće i još kratko umiksamo.

Na ravnom plehu na pekpapiru napravimo krug oko 16 cm. Velikom kašikom vadimo šne i sipamo u taj krug. Ne ravnamo.

Pečemo 5 minuta na 180 stepeni C a potom smanjimo na 130 stepeni C i pečemo još sat vremena. Kad je gotovo otvorimo rernu i ostavimo pavlovu u rerni da se ohladi. Može i preko noći.

Na vrhu napravimo udubljenje pa uspemo 1 šolju krema od limuna. Premažemo umućenom pavlakom. Ja je nešećerim jer su svi ostali sastojci već dovoljno slatki. Ukrasimo ušećerinom citrusom

Da bi vam Pavlova uspela dobro je pridržavati se sledećeg. Da vam činije i mikser budu savršeno čiste
Da vam jaja budu najmanje nedelju dana stara i da su na sobnoj temperaturi. Da u belancu ne bude ni trunke žumanca
Izbegavajte d apravite pavlovu kad su dani vlažni jer će vam splasnuti.
Obavezno miksajte šne mikserom
Ne brinite ako vam Pavlova kad je gotova  popuca na nekim mestima. To će pokriti šlag.

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Pavlova with candied citrus and lemon curd

In the summer we make pavlova with fresh berries. In the winter with fruit curds. In this one with lemon curd decorated with edible candied citrus. Must have come Xmas time and in between whenever we want it. Recipe for lemon curd is HERE and for Candied Citrus HERE

Ingredients

6 egg whites
1 1/2 cup of castor sugar
2 tsp of corn flour
1 tsp of white vinegar
pinch of salt
500 ml of cream
1 cup of lemon curd
candied citrus

Create

Preheat oven to 180 Degrees C ( not fan bake)

Separate eggs and put egg whites and pinch of salt in the bowl under electric mixer. Mix until stiff. Add sugar and cornflour and vinegar and mix on high speed about 10 minutes till glossy and egg white mixture does not fall of the beaters.

On a flat baking pan draw with a pen circle about 16 cm.
With a big spoon transfer egg whites onto the circle. Do not flatten.
Bake 5 minutes on 180 Degrees C then reduce temperature to 130 Degrees C and bake another hour. When ready open the oven door and leave pavlova in there to cool, possible overnight.

When cool make a hole on the top and pour lemon curd. Beat cream and put around and on the top. Decorate with candied citrus

To make perfect pavlova you will need:
Eggs that are at least one week old and at room temperature.
All your equipment spank clean
No egg yolk traces in your egg whites
Avoid making pavlova on humid days as it might sink after baking
Don't panic if your pavlova has cracks after baking. The cream will cover that.