After the first bite of these mini pavlovas with blood orange curd, Pat pronounced them one of the best desserts he has ever had. I can’t make this stuff up folks! Given the crazy amount of time and effort that goes into making things like cakes and how easy these were to whip up, it’s safe to say I’ll be making pavlova more often!
In less than two weeks, residency placements will be announced, in a fun-but-terrifying “ceremony” held by the medical school. Basically, the residency placement process after medical school involves you making a ranking list of all the places you interviewed at, and the programs do the same of all the applicants that they interviewed. A giant computer locked in a super secret location (at least that’s how I envision it) combines all the data and spits out your perfect “match”. It sounds like speed dating, doesn’t it?
Matches are revealed on March 15th. The ceremony involves people opening their match letter and reading it out loud in front of the whole school. As someone who doesn’t like surprises, this sounds horrifying to me! I’m planning to open my letter in private with Pat instead, even if that makes me a wet blanket.
Mini Vanilla Bean Pavlovas
From Camille Styles
4 egg whites, at room temp – you can save the yolks for the curd recipe below
1 cup sugar, preferably superfine
1/4 tsp. salt
1/4 tsp. cream of tartar
1 vanilla bean
1. Beat room temperature egg whites on medium high until thick. With the motor running, add the sugar very slowly.
2. Add salt, cream of tartar and the seeds from vanilla bean. Continue beating on high until mixture is glossy and stiff peaks form.
3. Drop 8 scoops of mixture, about 1/2 cup each, onto a parchment paper lined baking sheet. Use a spoon to make a well in the center of each meringue.
4. Bake for 2 hours at 200 degrees F. Turn the oven off and allow meringues to cool in the oven with the door ajar for 2 more hours. Pavlovas can be stored at room temperature for up to three days in an airtight container.
Blood Orange Curd
From Domestic Fits
Blood orange zest from two blood oranges
1/2 cup blood orange juice, about 3 blood oranges
1 Tbs lemon juice
1/3 cup sugar
2 tsp. corn starch
1 whole egg plus three yolks
1/4 cup unsalted butter, cubed
1. Combine the zest, juices, sugar, cornstarch, and eggs in a small saucepan and whisk until combined. Add the butter and cook over medium/low heat. Whisk until thickened, about 10 minutes.
2. Allow to cook to room temp. You can refrigerate until ready to use, up to three days.
Mini Pavlovas with Blood Orange Curd
Blood Orange Curd
1 cup whipping cream
2 T. sugar
Blood oranges, for garnish
1. Whip the cream and sugar until it holds a soft peak.
2. Layer the homemade whipped cream and blood orange curd onto each mini vanilla bean pavlova.
3. Garnish with sliced blood oranges, if desired.