ediblecentraloregon.com | 31 Serves 8 INGREDIENTS PAVLOVA ⅔ cup (5 ounces) egg whites (about 5 eggs) 1¼ cups superfine sugar 1½ tablespoons cornstarch 1 teaspoon lemon juice RICOTTA WHIPPED CREAM 15 ounces strained ricotta, water discarded 1 teaspoon lemon zest ½ cup cream 2 tablespoons superfine sugar ½ teaspoon vanilla Pinch of salt TOPPING 3 cups blackberries INSTRUCTIONS FOR PAVLOVA Separate the egg whites from the yolks. Set the whites aside until they reach room temperature. Preheat oven to 300°F. Place egg whites in a bowl. Using a stand mixer (or hand mixer) on medium high, beat until soft peaks form, about 5 minutes. Gradually add the sugar while beating on medium for 3 minutes, or until the mixture is thick and glossy. It should feel smooth between your fingers. Add the cornstarch and lemon juice, mixing on low for a few seconds until just incorporated. Line an 11- by 17-inch baking sheet with parchment paper. Using a ⅓ cup measuring cup, make 8 scoops, distributing them into 8 rounds roughly 2½ inches wide by 1 inch tall. Gently place the baking sheet in the oven, and then turn the oven down to 200°F Bake for 70 minutes. Turn off the oven and leave the door closed for at least 3 hours to cool. FOR RICOTTA WHIPPED CREAM In a stand mixer (or hand mixer), combine the ricotta, lemon zest, cream, superfine sugar, vanilla, and salt. Mix for 3 minutes or until fluffy. Store in the refrigerator until ready to use. TO ASSEMBLE When ready to serve, top each pavlova with a dollop of ricotta whipped cream and blackberries. Garnish with fresh mint or basil if desired.
RkJQdWJsaXNoZXIy MTcxMjMwNg==