1 cup powdered sugar
3 teaspoons cornstarch
1 teaspoon white vinegar
2 tablespoon lemon zest
parchment paper
Cream:
1 vanilla bean
8 oz heavy whipping cream
Candied Lemon:
2 Meyer lemons, thinly sliced
1⁄ 2 cup sugar
1⁄ 4 cup salted roasted almonds,
crushed
1. Preheat oven to 300°F. 2. Beat egg
whites with an electric mixer until soft
peaks form. 3. Gradually add 1 cup
powdered sugar, and beat until the
mixture is glossy. 4. Sift in cornstarch,
add vinegar and lemon zest, and fold
to incorporate thoroughly. 5. Pour out
egg white mixture onto a parchment-lined sheet pan making an 8-inch-round
pile. 6. Place in the oven, bring down
the temperature to 250°F, and bake for
1 hour. 7. Turn off the oven and allow
pavlova to cool completely. 8. Whisk
heavy whipping cream until soft peaks
form. 9. Scape vanilla seeds from the
bean and add to the cream and whip
through to incorporate evenly. 10. In a
pan heat 1 cup water, ½ cup sugar, and
vanilla pod. 11. Add Meyer lemon slices
and simmer until translucent, about 25
minutes. 12. Pull out onto parchment and
allow to cool.
To assemble your pavlova, top
with vanilla cream, candied lemons,
and almonds.
CITRUS WATERCRESS SALAD
This refreshing salad will brighten even
the grayest of winter days.
SERVES 4
Salad:
4 cups watercress
3 blood oranges, peels removed and
sliced into rounds
2 Meyer lemons, peels removed and
sliced into rounds
2 carrots, sliced into ribbons with
a peeler
1⁄ 4 cup pumpkin seeds
6 oz Stilton cheese
