Hey Peabody, can’t you ever make anything healthy? I get that a lot.
Yes, yes I can. Only problem is that this blog is not about healthy eating. I am the blog of indulgences. I had a couple people ask me to make angel food cake (that is coming up). Only problem is, sure angel food cake is low in fat because it only uses egg whites…12 egg whites. How is that a problem…well, I refuse to throw away 12 egg yolks. And with that the less than healthy part gets spurred on.
Let’s take today’s dessert, the Pavlova, for example. Named after a Russian ballerina who no doubt was watching her weight. Again, these are made with egg whites, some sugar and little else. But then, there I am again stuck with egg yolks. What’s a girl to do? Make curd, that’s what. Key lime curd to be exact.
These end up being a little bit like a key lime pie. You have the meringue, except of going on top, it goes on the bottom. You have the filling (which I like to add whipped cream to the curd to make it more creamy). Really all you are missing are the graham crackers. But the blackberries work just as nice. This is a light dessert…as in taste and texture (not calories). I don’t usually make these until around Easter time and usually through out the Spring but I figure I would throw out my version of a healthy dessert. I mean, if you did want to make the curd and just make the nests that could be healthy. Just please don’t write me how you threw fat free Cool Whip on them. Oye.
And as always, to help out those dieting, this is about 187 WW points per serving with curd. About 5 without.
Pavlova Nests with Key Lime Curd and Blackberries
Key lime curd
1 pint blackberries
Pavlova recipe (see here)
medium star tip
Prepare recipe up to the point of placing meringue on to baking sheet. Instead of mounds you are going to make nests. If you don’t want to make nests just follow the rest of the recipe.
Fit a piping bag with a medium-sized star tip (or you can use a plain tip) and pipe a tightly coiled spirals of meringue onto the prepared tray, trying as hard as you can to make sure they are the same level.
Pipe rings on the top edges of the rounds to form nests.
Bake as the recipe calls for. Nest take about the same amount of time as do the mounds.
Key Lime Curd
5 large egg yolks
¾ cups sugar
½ cup key lime juice
zest of 2 key limes
2 TBSP unsalted butter
Whisk the egg yolks, sugar, lemon juice, lime juice and zest in the top of a double boiler.
Add the butter to the egg yolk mixture and whisk until melted and smooth.
Cook about 40 minutes, stirring about every 15 minutes. The curd should be thick, resembling the consistency of loose custard.
Transfer the warm mixture to a bowl and cover it with plastic wrap, pressing the wrap onto the surface of the curd, sealing it and leaving no air between the wrap and the curd. Refrigerate the curd for at least 4 hours and up to 3 days.
Adapted from The Pastry Queen by Rebecca Rather
For a Key Lime Pie type flavor whip 1 cup heavy whipping cream with 3 TBSP granulated sugar. Fold this into the cooled curd. I prefer mine this way.
Take nest and place curd into the hole of the nest. Add berries and serve.