"Best in Show Dessert"
I had one of the greatest victories of my life last month, and I’m about to share my success with you!
My husband’s Thanksgiving celebration at work had a dessert contest where there were 4 categories: Most Creative, Most Beautiful, Most Delicious, and the grand prize: Best in Show. He is new at his company, and I had no idea what to expect of the competition. But since I like making desserts and wanted to contribute, I entered. We were all a little surprised when they called my Berry Pavlova as the Best in Show grand prize winner, earning me an $800 value Ikon lift ticket pass. The judges were professional chefs, so I think this recipe is good enough to share!
First, make the lemon curd ahead of time. I’m talking days ahead. It holds up beautifully, and you can have this made and cleaned up long before you start on the pavlovas.
3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
Directions:
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4 egg whites room temperature
2/3 cup sugar, superfine
1 teaspoon white vinegar
1 teaspoon vanilla
1.5 teaspoons corn starch
Directions:
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This recipe is really quite easy and has a high success rate if you follow the directions exactly! Good luck!
My husband’s Thanksgiving celebration at work had a dessert contest where there were 4 categories: Most Creative, Most Beautiful, Most Delicious, and the grand prize: Best in Show. He is new at his company, and I had no idea what to expect of the competition. But since I like making desserts and wanted to contribute, I entered. We were all a little surprised when they called my Berry Pavlova as the Best in Show grand prize winner, earning me an $800 value Ikon lift ticket pass. The judges were professional chefs, so I think this recipe is good enough to share!
First, make the lemon curd ahead of time. I’m talking days ahead. It holds up beautifully, and you can have this made and cleaned up long before you start on the pavlovas.
Lemon Curd
Easy Author: Recipe courtesy of Ina Garten Total Time: 30 min
Prep time:
Cook time:
Yield: 3 cups
Serving size: 3
Calories per serving: 565
Ingredients:
Cook time:
Yield: 3 cups
Serving size: 3
Calories per serving: 565
3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
Directions:
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
Source: foodnetwork.com
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mini Pavlova Desserts
Pavlova is easier than you think and makes any day a special occasion. Author: Biscuits and Burlap
Yield: 10 people
Serving size: 10
Calories per serving: 55
Ingredients:
Serving size: 10
Calories per serving: 55
4 egg whites room temperature
2/3 cup sugar, superfine
1 teaspoon white vinegar
1 teaspoon vanilla
1.5 teaspoons corn starch
Directions:
Beat egg whites at medium speed for one minute. Turn speed up to high and gradually add sugar, beating for 10 minutes, or until stiff peaks form.
Gently fold in vinegar and vanilla.
Gently fold in cornstarch, just until well blended.
On parchment lined baking sheet pipe into 4 inch circles.
Make a well in the center of each with the back of a spoon.
Bake at 225 degrees for 1 hour, 15 minutes. Turn oven off and leave in additional 20-30 minutes.
Cool completely, and then fill well with whipped cream and top with berries or other fruit.
Source: biscuitsandburlap.com
Gently fold in vinegar and vanilla.
Gently fold in cornstarch, just until well blended.
On parchment lined baking sheet pipe into 4 inch circles.
Make a well in the center of each with the back of a spoon.
Bake at 225 degrees for 1 hour, 15 minutes. Turn oven off and leave in additional 20-30 minutes.
Cool completely, and then fill well with whipped cream and top with berries or other fruit.
Source: biscuitsandburlap.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
This recipe is really quite easy and has a high success rate if you follow the directions exactly! Good luck!
Stefanie Hathaway