Ube Swirl Pavlova with a Grapefruit Coulis
It’s not often that I’m left speechless, but that’s exactly what this Ube Swirl Pavlova with a Grapefruit Coulis did to me.
A recipe I’d always wanted to make, I’d been sitting on it for a while, trying to figure out how to make it my own - and then it came to me after finding inspiration in Nisha Katona’s cookbook, Bold.
The swirl of ube would give the pavlova a beautiful psychedelic look, while the bitterness of the grapefruit would cut through all the sweet - complete with fresh berries as a garnish to lighten up the whole thing.
And man, was I blown away.
Here’s to hoping you are, too…
here’s what you’ll need
for the pavlova:
4 egg whites
1 cup sugar
1 tsp cornstarch
1 tsp vanilla extract
1 tbsp ube powder
water
for the grapefruit coulis:
2 grapefruit, juiced (about ½ cup)
3 tbsp sugar
1 tsp cornstarch
1 tbsp water
for the toppings:
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
blueberries
strawberries, quartered
here’s what you’ll need to do
Preheat oven to 250 degrees.
Line a sheet tray with parchment paper and draw a few 4-inch circles on it with a pencil.
Bring egg whites to room temperature and whisk in a mixer until foamy.
Slowly add sugar, one spoonful at a time, making sure it’s fully incorporated before adding another.
Add cornstarch and vanilla, and continue whisking for about 5 minutes - or until the meringue has stiff peaks that are firm and glossy.
In a separate bowl, mix ube powder with water, one tablespoon at a time, until you have a nice purple paste.
Add ube paste to the meringue and gently fold in to get swirls of color, being careful not to over mix.
Divide meringue between the circles you drew on your parchment paper.
Put meringues in the oven and cook for about 40 minutes, or until crisp on the outside but soft on the inside.
Turn off heat and leave meringues in the oven to cool for about an hour with the door slightly cracked.
Meanwhile, peel your grapefruit and cut into segments, setting them aside to be used as a topping option.
Squeeze juice from the core of the grapefruit into a small pot.
Over medium heat, add sugar to the pot of grapefruit juice and stir until combined.
In a separate bowl, mix cornstarch and water, then whisk into the grapefruit juice.
Simmer for 3-5 minutes, or until slightly thickened.
Remove from heat and allow to cool.
Make some whipped cream by whisking chilled heavy cream, powdered sugar and vanilla extract until soft peaks form.
Set aside.
Now it’s time to assemble!
Place cooled pavlova on a plate.
Drizzle with grapefruit coulis, top with whipped cream, grapefruit slices and fresh berries.
Enjoy!
Warning: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.