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Sweet Corn Pavlova Cup
- Steps
- Ingredients
Ingredients
Meringue
Sweet Corn Ice Cream
Passionfruit and Lime Curd
Popcorn crumb
To serve
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Steps
- Preheat oven to 110°C.
- Place 6cm dome moulds upside down on oven tray.
- Line an oven tray with baking paper.
- Pre-chill an ice cream maker
- For the Meringue, place all ingredients in the bowl of a stand mixer with a whisk attachment. Whip on high until stiff peaks form for approximately 10 minutes. Transfer mixture to a piping bag with a 10mm round tip.
- Hold the piping bag about 1cm above the top of a silicone dome. Holding the bag upright pipe directly down so that the meringue is forced to flow down and over the dome mould towards the base.
- Place in pre-heated oven for 1 hour or until crisp and dry. Increase oven temperature to 180°C.
- Leave meringues to cool on the moulds
- When cool, use a microplane to shave the base of the meringue cup to create a smooth flat surface. Set aside.
- For the Sweet Corn Ice Cream, place a metal baking tray in the freezer.
- Using a knife, remove corn kernels from the cobs, place them both in a medium saucepan with the cream and milk.
- On a medium heat bring the boil then simmer for 5 minutes. Remove from the heat and allow to rest for 5 minutes.
- Remove the corn cobs and using a stick blender, blitz the remaining mixture.
- Pass through a strainer into a bowl.
- Combine egg yolks and sugar in another bowl. While whisking continuously, slowly pour 1/3 of the hot corn mixture over the egg yolks.
- Add this egg mixture back into the hot corn mixture, while whisking. Transfer to a medium saucepan and bring to 85°C, over a medium heat.
- Be sure to stir the crème anglaise continuously to avoid the mixture catching on the bottom of the saucepan. Season with salt.
- Once at temperature, strain into the baking dish from the freezer. Place in the freezer to cool for 10 minutes.
- Meanwhile, microwave the frozen corn until defrosted. Use a juicer and juice the corn into a jug.
- Once crème anglaise has cooled, add corn juice and whisk to combine.
- Transfer mix to the ice cream machine and churn for 30 minutes or until ice cream consistency is achieved.
- Transfer ice cream to the freezer until ready to serve.
- For the Passionfruit and Lime Curd, place a baking tray in the freezer.
- Combine egg yolks, whole eggs, butter, sugar, passionfruit pulp, lime juice and zest in a medium saucepan over low heat. Stir continuously for 10-15 minutes until thickened.
- Strain curd into chilled tray and place in the fridge until cool then transfer to a sauce bottle to serve.
- For the Popcorn Crumb, place butter, sugar, flour, cardamom and vanilla seeds in the bowl of a mini food processor, blend until the mixture comes together.
- Roll out between two sheets of baking paper to 2-3mm thickness. Bake for 12-15 minutes or until golden.
- Cook the popcorn according to packet instructions. Allow to cool.
- When cooked, remove the biscuit from the baking tray and allow to cool for 15 minutes before breaking into small pieces and transferring to a blender with ½ cup of popcorn. Blend to a fine crumb.
- Add extra popcorn and blitz briefly to give add a chunkier texture to the fine crumb. Add extra salt, to taste. Set aside.
- For the garnish, cut the ends off the corn shoots, pick the Geraldton wax needles. Set aside until ready to serve. Slice the peeled mango into 5mm strips.
- To assemble, pipe curd on the centre of each serving plate, place a meringue cup on the curd, open side up. Pipe about a tablespoon of curd in the bottom of the meringue cup.
- Add 1-2 tablespoon of popcorn crumb and 3 slices of mango, finish with a quenelle of ice cream on top.
- Garnish with 2 corn shoots and 4 Geraldton wax needles.
