Grapefruit Pavlova

[kirra]

Grapefruit Pavlova

Ingredients:

Meringue:

4 egg whites, room temperature
3/4 cup sugar
1 tsp cornstarch
1/2 tsp lemon juice or white vinegar
Cream
1 cup whipping cream
3 tbsp crème fraîche or sour cream
2 tbsp sugar
5 tbsp raspberry juice, from fresh or frozen berries

Fruit:

3 pink grapefruits

Topping:

1/2 cup sugar
1 tbsp corn syrup
2 tbsp water

Preparation:

For meringue, preheat oven to 225° F. Trace 8 4-inch circles onto 2 sheets of parchment paper (4 per sheet). Turn paper over (so ink doesn’t transfer to meringues) and line baking sheets. In a mixer fitted with the whisk attachment or with electric beaters, whip egg whites until frothy. While whipping gradually add in sugar and beat until stiff peaks. By hand, fold in gently cornstarch and lemon juice or vinegar until incorporated.

Spread onto traced circles. Bake for 25 to 40 minutes – if meringue starts to show signs of colouring, reduce oven temperature slightly. Allow to cool.

For cream, whip cream to medium peaks and fold in crème fraîche, sugar and raspberry juice. Chill until ready to serve.
For grapefruits, cut away grapefruit skins and pith with a serrated knife. Slice into thin discs (you should get about 16 slices).

For topping, in a small saucepan, bring sugar, corn syrup and water up to a boil. Cook without stirring for 3 to 4 minutes, until it turns light brown. Pour syrup onto a sheet of greased parchment paper and allow to cool. Pulse the caramelized sugar in a food processor to grind finely.
To serve, place meringue onto serving plate and dollop with raspberry cream. Arrange 2 grapefruit slice