Belfast Co-op Local Foods Recipe of the Week:  Patricia Shea's Pavlova Palaver (featuring her fantastic blueberry curd)

By Belfast Co-op | Feb 07, 2010

Belfast Co-op member Patricia Shea contributed this week's local food recipe, featuring frozen, wild blueberries.  Many of the ingredients in both the meringue and the blueberry curd can be sourced locally:  eggs, vinegar, blueberries, and butter.  You could also try substituting local honey or maple syrup for the sugar in the blueberry curd.  Find more delicious recipes for pastries and desserts at Patricia's blog:  http://patternpatisserie.blogspot.com and more recipes and ideas for preparing local foods at www.belfast.coop/blog.

MERINGUE:

4 egg whites at room temperature

6 ozs white sugar...fine if possible

1 teaspoon of cornstarch

1 teaspoon of vinegar

1 teaspoon of vanilla extract

 

Whip the egg whites 'til stiff. Add sugar 2 tablespoons at a time and whip until all the sugar has been added and whites are glossy. Mix cornstarch, vinegar, and vanilla together in a small bowl and then gently fold into the egg whites. Pile dollops of meringue onto parchment and spread out into rough and rustic rounds then pipe the meringue in stars around the edge of the 'circles' so as to form a little well in the centre for the blueberry curd to nestle (see http://patternpatisserie.blogspot.com for photographs)  Bake in a 250F oven for about an hour then turn oven off and leave meringues in there to cool.

 

BLUEBERRY CURD:

1 cup of wild blueberries (use frozen when fresh isn't available)

6 tablespoons of sugar, divided

3 tablespoons lemon juice (more or less to taste)

2 egg yolks

2 ozs salted butter

 

Put blueberries and 2 tablespoons of sugar in a heavy bottom pan and heat gently 'til the blueberries give up their juices and pop open, allow to cool slightly. Whisk together the yolks and remaining sugar in the top of a double boiler, add the blueberry mix and heat over simmering water, stirring constantly until the curd gets nice and thick; it will thicken more as it cools. Allow to cool completely

 

ASSEMBLY: Spoon the blueberry curd into the well in the centre of the cooled meringues, add a dollop or more of lightly whipped, sweetened heavy cream and scatter artfully with flaked, toasted almonds and the odd unadorned blueberry.

 

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