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Yogurt and melon pavlova
I’ve always loved art. Surprisingly, it’s only when I started working on this book that I noticed that art is everywhere around us. In the kitchen, you can create something spectacular with just a few basic ingredients. To me, this pavlova is a work of art. I can’t stop admiring this dessert’s bright white meringue and dazzling colors. What’s more, it’s just as sublime in reality as it is on paper!
SERVES
4
TO
5
Ingredients
For the pavlova:
- 4 egg whites
- Pinch of cream of tartar
- 1 cup granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon coconut extract
For the topping:
- 3/4 cup vanilla Greek yogurt (2% milk fat)
- 1 cup coconut milk (see note)
- 1/4 cup dried coconut flakes
- Various melon varieties (canary, cataloupe, honeydew)
- Papaya
- Fresh mint leaves, for garnish
Directions
For the pavlova:
- Preheat the oven to 175°F (80°C).
- Trace a 20 centimeter circle on a piece of parchment paper and place it on a baking sheet.
- Whisk the egg whites and cream of tartar together. Beat
- using an electric mixer until soft peaks form. Add the sugar and keep on beating on high speed until stiff peaks form.
- Mix in the cornstarch, vinegar, and coconut extract.
- Spread the meringue inside the traced circle on the
- parchment paper, creating a “nest” with higher sides and a sunken center to receive the filling.
- Bake for two hours. Turn the oven off and let cool completely in the oven.
- Add the topping 30 minutes before serving.
For the topping:
- In a large mixing bowl, combine the yogurt, coconut milk, and coconut flakes.
- Spoon the mixture into the center of the cooled meringue.
- Use a melon baller to create about 30 balls from the different melon varieties and papaya and carefully place them over the yogurt topping.
- Garnish with fresh mint leaves and serve.
- Note: Use only the solidified part of the coconut milk. Use the remaining liquid in smoothies or freeze it into cubes.
Excerpted from Yogurt Every Day Hubert Cormier. Copyright © 2017 Hubert Cormier. Food photography by Catherine Côté. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
