All Recipes

Black Sesame Pavlova and Yuzu Curd

Serves 6
  • Steps
  • Ingredients

Steps

  • Preheat oven to 100C.
  • For the Black Sesame Pavlova, whisk egg whites in a stand mixer until frothy. Add sugar gradually, beating to dissolve between additions. Use a silicon spatula to fold in remaining ingredients.
  • Transfer mixture to a piping bag fitted with a 2cm wide nozzle. On a baking tray lined with baking paper, pipe 10cm circles approximately 4 cm high. Bake for 40 minutes in the pre-heated oven until firm on top. Turn off oven, leave door ajar and allow to cool completely.
  • For the Yuzu Curd, place yuzu juice, eggs, egg yolk and sugar into a heatproof bowl set over a saucepan of simmering water. Whisk continuously until mixture thickens and reaches 82C. Add butter, one cube at a time, and continue to whisk until butter is incorporated and mixture is smooth and thick, taking bowl off the heat as necessary if mixture becomes too hot. Strain through a sieve. Cover surface of curd with cling film to prevent a skin forming and place in the fridge to cool and set.
  • For the White Chocolate Cream, place the chocolate and 100ml of the cream in a heat proof bowl and set over a saucepan of boiling water. Stir until chocolate melts and reaches 40C. Set aside to cool.
  • Whisk remaining 150ml cream to soft peaks. Gently fold whipped cream into cooled chocolate, mixing a quarter at a time, until incorporated. Set aside in fridge to cool down and set.
  • Increase oven to 190C.
  • For the Roasted Apricots, place apricot halves, cut side up on baking tray and bake for 10-12 minutes until lightly golden. Set aside until needed to serve.
  • To serve, place a Black Sesame Pavlova onto each serving plate. Add a Roasted Apricot half to the side of the pavlova. Place three spoonfuls of Yuzu Curd around the pavlova and a spoonful of White Chocolate Cream on top of the pavlova. Garnish with a sprinkle with crushed black sesame seeds.

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