Recipes, re-invented from cooking shows
Mojito Pavlova
Prep. Time:
Baking Time:
Total Time:
1 hour
1 hour 15 mins
5 hours
Serves:
8 individual pavlovas
Tom W created this dish for Great British Bake Off ™ Series 17. Crisp individual meringues scented with lime zest and fresh mint are layered with rum-lime cream and a mint-steeped mojito syrup. Cubes of sharp lime jelly finish each pavlova, giving the bright, tart edge that won the judges over. Nige...
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Ingredients
FOR THE LIME JELLY CUBES: 2 1/2 tsp (7.5 g) powdered gelatin 1/2 cup (120 ml) water 1/3 cup (65 g) granulated sugar 1/2 cup (120 ml) fresh lime juice, strained (about 4 limes)
FOR THE LIME MERINGUES: 4 large egg whites (120 g), at room temperature 1 1/4 cups (240 g) caster sugar (superfine sugar) 1 tsp (3 g) cornstarch 1 tsp (5 ml) white wine vinegar Finely grated zest of 1 lime 6 fresh mint leaves, very finely chopped
FOR THE MOJITO SYRUP: 1/4 cup (50 g) granulated sugar 1/4 cup (60 ml) water A small handful (10 g) fresh mint, leaves and stems 2 tbsp (30 ml) fresh lime juice 2 tbsp (30 ml) white rum
FOR THE RUM-LIME CREAM: 1 1/4 cups (300 ml) cold heavy cream 2 tbsp (15 g) powdered sugar 1 tbsp (15 ml) white rum Finely grated zest of 1 lime
TO FINISH: 16 small fresh mint leaves Zest of 1 lime, grated at the last minute
EQUIPMENT: Stand mixer with whisk attachment Two baking sheets lined with parchment paper 3-inch (7.5 cm) round cutter or glass, for marking circles Piping bag with a large open star or round tip (optional) 8 x 4-inch (20 x 10 cm) loaf pan, lined with plastic wrap Small saucepan Fine-mesh sieve Fine grater (Microplane) Pastry brush Sharp knife and a jug of hot water
Method
STEP 1: MAKE THE LIME JELLY
Sprinkle the gelatin over 3 tablespoons of the water and leave for 5 minutes to bloom. Warm the remaining water with the granulated sugar until dissolved, then take off the heat and stir in the bloomed gelatin until fully melted. Stir in the lime juice. Pour into the lined loaf pan to a depth of about 1/2 inch (1.2 cm) and refrigerate for at least 3 hours, until firm.
STEP 2: MARK THE MERINGUE BASES
Heat the oven to 250°F (120°C), or 210°F (100°C) fan. Draw eight 3-inch (7.5 cm) circles on the parchment, spaced well apart, then turn the paper over so the ink sits underneath.
STEP 3: WHISK THE MERINGUE
Whisk the egg whites in the stand mixer on medium speed to soft peaks. With the mixer running, add the caster sugar a spoonful at a time, waiting a few seconds between additions. Increase to high and whisk for 5 to 7 minutes until stiff, glossy and smooth when rubbed between your fingers. Whisk in the cornstarch and vinegar, then fold in the lime zest and chopped mint by hand.
STEP 4: SHAPE AND BAKE
Pipe or spoon the meringue onto the circles, building each into a nest with a shallow well in the center to hold the layers. Bake for 1 hour 15 minutes, until crisp outside and lifting cleanly from the paper. Turn the oven off and leave the meringues inside with the door closed until completely cool.
STEP 5: MAKE THE MOJITO SYRUP
Bring the sugar and water to a simmer until the sugar dissolves. Take off the heat, add the mint and steep for 15 minutes. Strain through a fine-mesh sieve, pressing on the leaves, then stir in the lime juice and rum. Cool completely.
STEP 6: CUBE THE JELLY
Lift the jelly out of the pan using the plastic wrap. Dip a sharp knife in hot water, wipe it dry, and cut the jelly into 1/2-inch (1.2 cm) cubes, cleaning and reheating the blade between cuts. Keep chilled until assembly.
STEP 7: WHIP THE CREAM
Whip the cream with the powdered sugar to soft peaks. Add the rum and lime zest and whip briefly, just until the cream holds its shape. Stop before it turns grainy.
STEP 8: LAYER AND SERVE
Assemble no more than 30 minutes before serving. Lightly brush the inside of each meringue nest with mojito syrup using a pastry brush. Spoon or pipe in a layer of cream, drizzle a little more syrup over it, then add a second, smaller layer of cream. Top with five or six jelly cubes, two mint leaves and a fine grating of fresh lime zest. Serve the remaining syrup alongside.
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Instructions
FOR THE LIME JELLY CUBES:
2 1/2 tsp (7.5 g) powdered gelatin
(/interesting-ingredients/gelatin-powder)1/2 cup (120 ml) water
1/3 cup (65 g) granulated sugar
1/2 cup (120 ml) fresh lime juice, strained (about 4 limes)
FOR THE LIME MERINGUES:
4 large egg whites (120 g), at room temperature
1 1/4 cups (240 g) caster sugar (/interesting-ingredients/caster-sugar)(superfine sugar)
1 tsp (3 g) cornstarch
1 tsp (5 ml) white wine vinegar
Finely grated zest of 1 lime
6 fresh mint leaves, very finely chopped
FOR THE MOJITO SYRUP:
1/4 cup (50 g) granulated sugar
1/4 cup (60 ml) water
A small handful (10 g) fresh mint, leaves and stems
2 tbsp (30 ml) fresh lime juice
2 tbsp (30 ml) white rum
FOR THE RUM-LIME CREAM:
1 1/4 cups (300 ml) cold heavy cream
2 tbsp (15 g) powdered sugar
1 tbsp (15 ml) white rum
Finely grated zest of 1 lime
TO FINISH:
16 small fresh mint leaves
Zest of 1 lime, grated at the last minute
EQUIPMENT:
Stand mixer with whisk attachment
Two baking sheets lined with parchment paper
3-inch (7.5 cm) round cutter or glass, for marking circles
Piping bag with a large open star or round tip (optional)
8 x 4-inch (20 x 10 cm) loaf pan, lined with plastic wrap
Small saucepan
Fine-mesh sieve
Fine grater (Microplane)
Pastry brush
Sharp knife and a jug of hot water
Heading 5
Ingredients
STEP 1: MAKE THE LIME JELLY
Sprinkle the gelatin over 3 tablespoons of the water and leave for 5 minutes to bloom. Warm the remaining water with the granulated sugar until dissolved, then take off the heat and stir in the bloomed gelatin until fully melted. Stir in the lime juice. Pour into the lined loaf pan to a depth of about 1/2 inch (1.2 cm) and refrigerate for at least 3 hours, until firm.
STEP 2: MARK THE MERINGUE BASES
Heat the oven to 250°F (120°C), or 210°F (100°C) fan. Draw eight 3-inch (7.5 cm) circles on the parchment, spaced well apart, then turn the paper over so the ink sits underneath.
STEP 3: WHISK THE MERINGUE
Whisk the egg whites in the stand mixer on medium speed to soft peaks. With the mixer running, add the caster sugar a spoonful at a time, waiting a few seconds between additions. Increase to high and whisk for 5 to 7 minutes until stiff, glossy and smooth when rubbed between your fingers. Whisk in the cornstarch and vinegar, then fold in the lime zest and chopped mint by hand.
STEP 4: SHAPE AND BAKE
Pipe or spoon the meringue onto the circles, building each into a nest with a shallow well in the center to hold the layers. Bake for 1 hour 15 minutes, until crisp outside and lifting cleanly from the paper. Turn the oven off and leave the meringues inside with the door closed until completely cool.
STEP 5: MAKE THE MOJITO SYRUP
Bring the sugar and water to a simmer until the sugar dissolves. Take off the heat, add the mint and steep for 15 minutes. Strain through a fine-mesh sieve, pressing on the leaves, then stir in the lime juice and rum. Cool completely.
STEP 6: CUBE THE JELLY
Lift the jelly out of the pan using the plastic wrap. Dip a sharp knife in hot water, wipe it dry, and cut the jelly into 1/2-inch (1.2 cm) cubes, cleaning and reheating the blade between cuts. Keep chilled until assembly.
STEP 7: WHIP THE CREAM
Whip the cream with the powdered sugar to soft peaks. Add the rum and lime zest and whip briefly, just until the cream holds its shape. Stop before it turns grainy.
STEP 8: LAYER AND SERVE
Assemble no more than 30 minutes before serving. Lightly brush the inside of each meringue nest with mojito syrup using a pastry brush. Spoon or pipe in a layer of cream, drizzle a little more syrup over it, then add a second, smaller layer of cream. Top with five or six jelly cubes, two mint leaves and a fine grating of fresh lime zest. Serve the remaining syrup alongside.
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