Rainbow Pavlova with Orange Creme Anglaise
Unicorns and rainbows. That’s the general theme in our house when you have two little girls, no matter how non-Disney your home life may be! Before I was a parent to these amazing people, I had notions on what I would and would not have in the house. After…? I have learnt the incredible joy of seeing their face light up even if the thing that does that is what pre-child me would have scowled at with judgement…. like unicorns and rainbows. And Pink. And abject girly-ness.
I used to argue that you don’t need pink and pastel to embrace femininity. That red and aubergine were just as lady-like, thank you very much! But, reality is that femininity is not about a color, is it? It is about acceptance - to be in flow and to be the gently holder of safety. And, so my kids have taught me, as they teach me by simply being unapologetically themselves everyday, what it means to be a girl, a woman, a person :o). To simply embrace joy in whatever way it resonates without conditions and without second guessing.
Each weekend, the girls and I make some edible thing together. They enjoy being involved and (most of the time) love the end result. It is also my space to let loose; I do not mind the mess that happens along the way and they learn that food can be play and yet there are rules to the game. Like you don’t get to throw flour all around but you can have dusting the counter with it. :-)
Isn’t it funny how one can be tolerant of the same thing in one context and not the other? I am completely fine with kitchen messes but toys and dolls lying around is a huge trigger! Why? I don't know. I have much wished I could transfer the patience from one area to the other. And, I have realized that may not be the best practice. Instead, I am embracing my strengths and playing to it a.k.a. encouraging my kids’ freedom of expression in spaces where I know I can arm them with non-judgemental encouragement - in my kitchen, out in nature, in other art forward spaces (like at museum studios).
So back to the rainbow. TF2 chose pavlova, inspired by an episode of Bluey. TF1 was on board as long as we could add colors. You see where that is going. One wanted blue and green, another pink and red. Eventually they collaborated on it being Rainbow. So many lessons learnt and we got to eat our cake too! :)
Rainbow Pavlova with Orange Creme Anglaise
For the Pavlova
3 egg whites, room temperature
1/2 tsp salt
2 T cold water
2/3 cup fine sugar
1 T cornstarch
1 tsp vanilla extract
2 drops each of different food colorings
For the Creme Anglaise
3 egg yolks
1/2 cup half and half
1/2 cup milk
1/4 cup sugar
zest of one navel orange
1 cup heavy cream
To Bake the Pavlova
Preheat oven to 275°F and place a rack in the bottom 1/3 of the oven.
In a bowl combine the egg whites, salt and beat the whites with a whisk on medium-high speed until medium stiff peaks form, about 3 minutes.
Turn the mixer speed to medium-low and drizzle in the water. Slowing sprinkle in the sugar a little at a time; this may take a minute or so. Turn the speed to high and whip until very stiff, glossy peaks form, about 5 minutes.
Add the food coloring drops at different parts of the beaten whites. Sprinkle the corn starch and pour the vanilla. Gently fold them into the egg whites using quick short strokes of a spatula. The colors will streak the mix.
Place a parchment paper on the baking tray. Mound the egg foam in a circle on the parchment paper. Using a metal spatula, smooth the mound, then swipe grooves into the foam, creating curls at the top.
Bake for 60 minutes or until the meringue starts to turn a very pale tan color, then reduce the heat to 250°F and continue to bake for 45 minutes. Turn off the oven (don't open the door), turn on the light in the oven and let the meringue sit in the cooling oven overnight or even up to 24 hours but atleast for an hour.
The center of the pavlova will collapse; If it does't, use a paring knife to carefully open up a hole in the top. The outer edge will be crusty and crack a little and the inside should be soft and spongy.
Carefully transfer to a serving plate.
To Make the Creme Anglaise
In a heavy bottomed pan, heat the milk and half and half with the orange zest till little bubbles appear on the sides.
Meanwhile, whisk the yolks with the sugar till pale and fluffy.
When the milk is ready, slowly stream the milk into the yolks, whisking constantly to keep it from curdling. Continue to whisk for a minute.
Transfer the mixture back to the pan and cook on low, stirring constantly for about 15 or minutes till the mixture thickens.
Strain through to store the creme anglaise. Store in the fridge.
To Assemble
Whip the cream into soft peaks. Fold half of the whipped cream into 1/4 cup orange creme. Pile it into the cavity of the pavlova. Top with the remaining whipped cream and fruit.
Refrigerate the pavlova for about 1 hour before serving to make it easier to cut.
Dutch Baby
Coffee Cake with Chocolate + Chestnut Ricotta & Ganache
Peach Pound Cake