Benjamin Ebouehi’s Espresso and Clementine Pavlovas Recipe food

nWould you let the holiday season pass without a pavlova? It’s my go-to dessert, and it always delivers, bringing the wow factor without much effort. The coffee cream in this pot gives a little tiramisu ambiance, while the liqueur-infused orange clementine helps cut through some of the richness. I made these portion sizes in individual sizes, so they’re a little more manageable, but you can take them smaller, for appetizers, or go large for a convenient display centerpiece.

Espresso and clementine pavlovas

to equip 30 minutes
cook 1 hour
Cold 4 hours +
Make 8

To prepare the meringue
280 grams of caster sugar
4 large pieces Egg whites (about 160 grams)
Half a tablespoon of cocoa powder
1 teaspoon corn flour

To prepare the coffee creamer
450 ml full fat milk
1 tablespoon of vanilla paste
1½ tablespoons of instant coffee
4 egg yolks
90 grams of soft sugar
30 grams of corn flour

200ml double cream

for clementine
3 clementines
1 teaspoon of sugar
2 tbsp
Grand Marnier or Cointreau (my choice)
cocoa nibsto the top

Preheat oven to 180°C (Fan 160°C) / 350°F / Gas 4, and line an oven tray with baking paper.

To make the meringue, place the sugar in a deep roasting dish and place in the oven for eight to 10 minutes, until the sugar has heated up. Remove the oven and reduce to 130°C (fan 110°C) / 250°F / Gas ½.

In a large, clean bowl or stand mixer, beat the egg whites until foamy and with soft peaks. While mixer is running, gradually add hot sugar, letting each addition dissolve before adding more. The meringue mixture should now be thick and glossy.

Place eight meringue dollops into the lined trays and use the back of a spoon to make a well in the center of each. Sprinkle with cocoa powder and bake for 40-45 minutes: the meringue is done when firm to the touch and lifts off the paper without sticking. Turn off the oven and leave the meringue inside for a few hours until it cools completely.

To prepare the coffee creamer, put the milk and vanilla in a saucepan, heat until steaming, and then stir the coffee until it dissolves. Turn up the heat.

In a medium bowl, whisk the yolks and sugar until pale and creamy. Whisk in the cornmeal, then a quarter of the hot milk. Pour in the rest of the milk, then pour everything back into the saucepan and whisk – within a minute or two, the mixture will start to thicken. Bring it to a boil, then remove it from the heat and pour it into a clean container. Cover it with cling film, letting it touch the surface of the custard, so that it does not form a skin. Cool to room temperature, then refrigerate for four hours.

Before serving, give the coffee custard a whisk to remove any lumps. In another bowl, whisk the double cream to form stiff peaks, then fold gently through the custard.

Cut off the tops and bottoms of the clementines, then one by one stand each fruit upright and, following their natural curves, cut away the skin and pulp. Slice the clementines thinly, then place them in a shallow dish and stir in the sugar and liqueur.

Fill meringue shells with coffee cream, top with a few slices of clementine and their liquor juices, and finish with some cacao nibs.

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