Pavlova with Clementine and Saffron Recipe

Ingredients:

• 4 egg whites
• 1 cup granulated sugar
• 1 teaspoon white vinegar
• 1 teaspoon cornflour
• 1/2 teaspoon vanilla extract
• Pinch of saffron
• 4 clementines
• 1/2 cup heavy cream
• 1 tablespoon powdered sugar

Directions:

1. Preheat the oven to 300°F (149°C) and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites until stiff peaks form.
3. Gradually add in the sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff and glossy.
4. Add the vinegar, cornflour, vanilla extract, and saffron to the egg whites and gently fold in until well combined.
5. Form the pavlova by spooning the egg white mixture onto the prepared baking sheet, creating a well in the center for the filling.
6. Bake for 1 hour or until the pavlova is dry on the outside but still slightly soft on the inside.
7. While the pavlova is baking, peel the clementines, remove any white pith, and separate into segments.
8. In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.
9. When the pavlova is done, allow it to cool down before topping it with whipped cream and clementines.
10. Serve and enjoy!

Verdict:

This pavlova with clementine and saffron is a light and refreshing dessert that’s perfect for any occasion. The saffron adds a unique flavor and color to the pavlova, while the clementines provide a sweet and tangy contrast. The whipped cream brings it all together, creating a delicious and satisfying dessert that’s sure to please anyone’s taste buds.

Serving Suggestions:

This pavlova is best served immediately after being assembled, as the whipping cream can cause the pavlova to become soggy if left for too long. Garnish with fresh clementine zest or a sprinkle of saffron for an added touch of elegance. Enjoy with a warm cup of coffee or tea for the ultimate dessert experience.