Pavlovas Ingredients:
6 Meringue Shells (Recipe Below)
6 ounces Tessora Liqueur
2 pints Raspberry Sorbet Recipe >>
2 pints Ugandan Vanilla Bean Ice Cream Recipe >>
6 Mint Sprigs to garnish
Whipped Cream (Recipe Below)
To Assemble:
Place a meringue shell on a plate. Pour ½ an ounce of Tessora over the meringue. Place on large scoop of sorbet in the meringue shell. Douse the sorbet with another ½ ounce of Tessora. Top with a dollop of whipped cream and garnish with a sprig of mint. Continue with the remaining shells and serve.
Meringue Ingredients:
4 egg whites, room temperature
1 cup granulated sugar
2 teaspoons cornstarch
pinch sea salt
1 teaspoon vanilla extract
Meringue Procedure:
Preheat the oven to 225 F. Line two cookie trays with parchment paper and set aside. Mix together the sugar and cornstarch in a small bowl, whisk well to combine then set aside. Beat the egg whites using an electric mixer with a whisk attachment, until the egg whites are very foamy and almost a soft peak. Add the sugar one tablespoon at a time while the mixer is still running. Once all of the sugar has been added, add the salt and the vanilla. Beat the egg whites for about 5 minutes more, or until the meringue holds a very stiff peak.
Use a large spoon to mound about a half cup of meringue onto the parchment lined sheet tray. spread the meringue out into a circle, creating a little div-it in the center with the back of the spoon. Continue with the rest of the meringue, spacing about 1 ½ inches apart. Bake the meringues for about 55-60 minutes or until they lift off of the parchment (the baking time may vary because of the weather). They will still be a little soft in the middle but very crisp on the outside.
Let cool. Use right away or seal in a freezer bag and freeze for up to one month to use again later. Makes about 14 meringues.
Whipped Cream Ingredients:
1 pint Whipping Cream
3 Tablespoons sugar
1 Tablespoon Vanilla Extract
Whipped Cream Procedure:
Chill a large mixing bowl in the freezer for a minute. When completely cold, combine all ingredients in the bowl and whip with a whisk until the cream reaches a nice medium peak and fold over itself gently.
Cover and chill until needed. Whip with a little more cream to refresh
Other Sorbet Recipes:
Blueberry Sorbet Recipe - Chef John Besh Recipe >>
Grapefruit Sorbet Recipe - Chef Ghaya Oliveria Recipe >>
Lemon Sorbet Recipe - Chef Scott Samuel Recipe >>
Mandarin/Tangerine Sorbet Recipe - Chef Susan Walter Recipe >>
Mixed Berry Sorbet Recipe - Chef Yolandé Schoeman Recipe >>
Pineapple Mojito Sorbet - Chef Taiesha Martin Recipe >>
Plum Sake Sorbet Recipe - Chef Jeni Britton Bauer Recipe >>
Raspberry Sorbet Recipe - Chef Jeni Britton Bauer Recipe >>
Melon Sorbet with Roasted Fig, Tupelo Honey, and Sea Salt Recipe - Chef Justin Burdett Recipe >>
Watermelon-Strawberry Sorbet Recipe - Chef John Besh Recipe >>
Submitted By: Chef Jeni Britton Bauer
Recipe Author: Chef Jeni Britton Bauer
Restaurant: Jeni's Splendid Ice Creams, 714 N High St, Columbus, OH
Source: http://wosu.org/2012/wp-content/uploads/Chefs2011_recipes_v01.pdf