Pink Peppercorn Pavlova
Orange Marmalade, Lime Sherbet, Yogurt Chiboust, Cara Cara Orange, Vanilla-Infused Olive Oil
Pastry Chef Lauren Breneman of Coquine | Portland, OR
Yield: Twenty 2-inch rounds
Adapted by StarChefs | April 2018
INGREDIENTS
Orange Marmalade:
6 Cara Cara oranges
1 Meyer lemon
1 liter orange juice
1.6 kilograms sugar
Salt
Citric acid
1 vanilla bean, split and scraped, seeds reserved for another use
Pink Peppercorn Pavlova:
200 grams egg whites
375 grams sugar
1 teaspoon cornstarch
⅛ teaspoon cream of tartar
Salt
½ teaspoon ground pink peppercorns
Lime Sherbet:
240 grams lime juice
120 grams rich simple syrup
100 grams milk
50 grams heavy cream
Salt
Yogurt Chiboust:
375 grams pastry cream
420 grams yogurt
15 grams sugar
75 grams egg whites
360 grams heavy cream
Salt
To Assemble and Serve:
Cara Cara orange segments
Vanilla-infused olive oil
METHOD
For the Orange Marmalade:
Cut Cara Caras and lemon in half and juice. Scrape out all the guts from each half and secure the pulp in a sachet. Cut peels into thin strips. In a pot, combine the Cara Cara and lemon juices, the sachet of pulp, the peel strips, orange juice, and 1½ liters water. Bring to boil, decrease heat, and simmer until peels are translucent; refrigerate overnight. Bring marmalade to a boil and remove sachet, squeezing out all the juice and pectin. Whisk in sugar and cook until sugar dissolves and marmalade reaches 224°F. Season with salt and citric acid, and then add split vanilla pod. Cool, cover, and refrigerate.
For the Pink Peppercorn Pavlova:
Heat oven to 325°F. Over a double boiler, combine egg whites, sugar, cornstarch, cream of tartar, and a pinch of salt; whisk until temperature reaches 136°F. Add mixture to the bowl of a stand mixer fi tted with a whisk and whip on medium-high until stiff peaks form. Add pink peppercorns and mix until just combined. Transfer meringue to a piping bag. Pipe 2-inch rounds onto a sheet tray lined with a silicone mat. Place in oven and immediately turn off the oven. Dehydrate 30 to 45 minutes.
For the Lime Sherbet:
In a bowl, whisk to combine lime juice and simple syrup; mixture should reach 45°Bx. In a canister, combine milk, heavy cream, and 350 grams of the lime simple syrup, blending with an immersion blender until combined. Season with salt. Freeze and process in a Pacojet.
For the Yogurt Chiboust:
In a large bowl, whisk to combine pastry cream and yogurt. In a saucepot over medium heat, combine sugar and a splash of water; bring to 248°F. In the bowl of a stand mixer fitted with a whisk, whip egg whites to medium peaks. While whipping, stream in hot sugar mixture, continuing to whip until cool. Fold meringue into yogurt pastry cream followed by whipped cream. Season with salt, cover, and refrigerate.
To Assemble and Serve:
In a bowl, toss to coat Cara Cara oranges in vanilla-infused olive oil. Plate a spoonful of Yogurt Chiboust and top with Orange Marmalade and dressed Cara Cara oranges. Add a small scoop of Lime Sherbet and place a Pink Peppercorn Pavlova on top.
