- 3 hours 2 min + cooling
- 1 pineapple, skin removed
- 1 cup (250ml) pineapple juice, from puree
- 3 large egg yolks
- 1/3 cup (75g) caster sugar
- 2 tbsp corn flour
- 60g unsalted butter
Method - Pineapple Flowers
Preheat oven to 90°C (fan forced). Using a sharp knife, cut eight 2mm slices from peeled pineapple. Set remaining pineapple aside. Lay slices on paper towel and pat dry. Transfer slices to two baking trays lined with baking paper. Bake for 2 ½ hours, turning every 30 minutes. For the last 30 minutes of cooking, press slices into a cupcake tin. Allow to cool in tin.
Method - Pineapple Curd
Cut remaining pineapple into chucks, place in a food processor and process until smooth. Push through a sieve and place 1 cup (250ml) of the juice into a small saucepan. Add sugar, egg yolks and corn flour to the saucepan and whisk to combine.
Place over a medium heat and cook, stirring constantly, for 6-8 minutes, or until the mixture thickens. Remove from heat and add butter. Allow to cool completely before refrigerating for 30 minutes or until cold.
Method - Individual Pavlovas
Increase or preheat oven to 200°C (fan forced). Line a tray with baking paper and pour in sugar, making sure it is not spread too thinly, as it will start to caramelise. Heat in the oven for 7 minutes.
While sugar is in the oven, wipe mixer bowl with vinegar to help get rid of any grease. Add egg whites to the bowl of a stand mixer fitted with the whisk attachment. Slowly whisk egg whites to soft peaks. Increase speed until egg whites just form firm peaks.
Remove sugar from oven and reduce temperature to 110°C (fan forced) – keep oven door ajar with wooden spoon to speed up cooling process. With mixer on high speed, slowly spoon in the hot sugar. Once all the sugar has been added, add Lime Baking Paste and Yellow and Green Food Colour Gel and continue beating for 10 minutes or until mixture no longer feels gritty between your fingers. Fold through corn flour until just incorporated.
Line 2 baking trays with baking paper. On each, draw four 8cm circles for 8 Pavlovas. Flip over the baking paper so circles are on the reverse side. Spoon meringue onto baking paper within circles and mold into shape. Bake for 1 hour and leave in oven to cool completely with door slightly ajar.
Method - Cream
When ready to serve, combine cream, sugar, Lime Baking Paste and Coconut Essence in a bowl and whip to firm peaks.
To assemble, spoon 2 dessert spoonful’s of curd on top of Pavlovas, followed by 2 heaped tablespoons of whipped cream. Place a pineapple flower and a few slices of lime on each.