a christmassy dessert includes something red and something white. so these individual pavlovas with vanilla whipped cream and a spiced cranberry pomegranate sauce were just perfect. i’ve made pavlovas before
– but to be honest they weren’t as pretty as these ones here… my mom made the meringues, i made the sauce. good job sharing.
mini pavlovas with cranberry pomegranate sauce
4 egg whites
1 cup sugar
1 tsp. lemon juice, to clean the utensils
1 tbsp. baking powder
1 tsp. corn starch
for the cranberry pomegranate sauce:
1/2 pomegranate, seeds
3 cups cranberries, cleaned and picked over
1/2 cup sugar
2 cups orange juice
3 star anise
3 cinnamon sticks
1 vanilla bean
6 cardamom pods
1 tea bag for the spices
for the vanilla cream: 250 ml cream, whipped1 vanilla bean, extracted4 tbsp. confectioners’ sugar
preheat the oven to only 100 degrees celsius (200 fahrenheit). this is an (i guess) important first prep step: sprinkle the lemon juice on a paper towel, and wipe it over the bowl and all the utensils that will be in touch with the egg whites prior to beating them (i.e. also the mixer forks), spatula etc. this will remove any potential grease. beat the egg whites with the baking powder, first, for a few minutes, until mostly stiff. add the sugar only then, and the corn starch. beat on until very white-shiny and stiff. shape little meringue ponds with a spatula freestyle, or perfect little heaps with a confectioner’s pipe (like we did), on a baking sheet. you should get around 9 meringues, depending on their size. place in the oven and dry (not bake) for 1.5 hours or until dried out and hard from the outside. turn off the oven and leave the meringues in the oven to cool completely.
for the vanilla cream, just whip the heavy cream, add the vanilla bean seeds and the sugar. refrigerate until used. for the cranberry pomegranate sauce, heat the sugar in a large saucepan and melt without stirring, until caramelized. deglaze with the orange juice and cook for a few minutes until the sugar is dissolved again. put the spices in a tea bag, add the cinnamon sticks, vanilla bean and cranberries and cook for 5 minutes. remove from the heat and stir in the pomegranate seeds. put to cool. before serving, remove the tea bag with the spices, the cinnamon sticks and vanilla pod.
to assemble, take one meringues, add a few dollops of vanilla cream and top with cranberry pomegranate sauce. add a decoration (we used a green twig and a wooden star).