Orange Flower Pavlova with Coconut Cream, Pistachio & Meyer Lemon
A new year has begun and with it brings glad tidings and joy abound. Some of you may recall the exhilarating day, three months ago now, when my husband took his last pill. It was a day of celebration though our hopes were held at bay and our peace flanked with caution as we knew it would take three months for the medicine to fully leave his body. Well my friends, those ninety days have passed and my love is healthy and thriving. A part of me never thought this day would come. And it is that part of me which I now lay to rest. I hold a dirge for my doubt, my fear and take on a posture of unyielding faith and peace.
Forward reaching I anticipate a year of health and continued inspiration as we maintain our diet. I also have hopes to grow our family, Lord willing. To hold a little one in my arms, feeling the abiding ardor swell, listening to the lilt of its heart beat against my chest...yes these are the joys I hope to call my own this year.
So much is behind us; I look forward and hold dear my resolutions which stand untarnished and innocent, a child like faith, a wayward naiveté gilded with sweet abandon. I lay it all down, release my hold, and receive this new year with a humbled heart.
And what better way to usher in the new year than with a pavlova. Simply meringue with a few adornments, pavlova is airy and sweet, light on the palate and tummy. My take on this traditional dish involves egg whites and orange blossom water whisked with a simple syrup made with country honey and water until billowy. Topped with crushed pistachios and baked at a low temperature until the outside forms a crispy crust while the inside maintains a spongy texture similar to that of a marshmallow. To finish I top with a generous dollop of whipped coconut milk and fresh meyer lemon zest.
The result is heavenly. Sweet and soft, yet with a slight crunch and tang from the lemon zest. I find it imperative to welcome each new year with this pavlova gracing our table, yours as well.
*The lovely cake flags and beeswax candles are from the talented Herriott Grace.
Orange Flower Pavlova
- 3 egg whites
- 1/2 tsp orange flower water
- 1/2 cup light colored honey
- 1/3 cup water
- 1/4 cup pistachios, finely chopped
- zest of 1 large meyer lemon (or two small ones)
Preheat oven to 300F.
In a saucepan add the water and honey and bring to 225F degrees (measure with a candy or kitchen thermometer). Remove from heat and set aside.
In a metal bowl whisk (I used an electric hand held mixer) until soft peaks form. Continue to whisk and slowly pour in honey mixture. Add orange flower water and continue to whisk until firm peaks form.
Pour mixture onto a baking sheet lined with parchment paper forming an imperfect circle. Sprinkle with half of the chopped pistachios. Place in oven and immediately turn heat down to 250F. Bake for 1 hour. Turn off oven and prop open oven door and allow to cool completely. The pavlova should be firm and dry on the outside and spongy on the inside.
Coconut Cream
- 1 can of full fat coconut milk
Place can of coconut milk in the refrigerator for a couple of hours (this will allow the cream to separate from the water)
Remove lid and carefully scrape out the top layer of cream leaving the coconut water behind.
Place cream in a bowl and whisk until a whipped cream consistency.
Assembly
Transfer pavlova to a plate. Spread coconut cream over the top, sprinkle with left over pistachios and lemon zest.
Gluten/Grain/Dairy Free
Reader Comments (60)
That pavlova looks amazing.
Happy New Year!
Cheers,
Rosa
Your pavlova is simply stunning (and so are the photos), and I love that you've made an absolutely beautiful sugar free pavlova. I'm bookmarking this to try as I really want to try a sugar free pavlova.
Best wishes to you and your husband for 2012.
That pavlova looks divine! I have never heard of Orange flower water before. Sounds perfect in this recipe!
Trish x
http://missbobino.blogspot.com
I wish you both a wonderful coming year. And thank you again for the beautiful pictures. I'm still shopping for a camera so I can
start learning how to take pictures that are as enchanting as those on Roost. All the best!
And, what wonderful wonderful words by TS Elliot.
Thank you for all the beauty you share.
I am happy about your husband's recovery, and I wish for you the joy of a newborn baby soon.
I have two children and despite the fact that I had to reinvent my parenting since they are now teenagers and turned into moody messes, I wouldn't want it any other way.
To a great 2012!
Pavlova looks amazing - it is a dish which we always have at New Years too - though ours is piled with mangoes and blueberries, being summer here in Oz. I am intrigued by this version with orange flower water, so am keen to try it out. I often put rosewater in it, then decorate with rose petals. But your recipe I shall try, especially as it has scrumptious pistachios involved!
i am impressed.
By your story.
By your pics.
By your way of writing.
By everything you are so kind to share with us here!!!!
I´d like to give you a hug, just feel like that today.
Have a very nice new year!
And keep on blogging FOREVER- please!
Thank you Christelle! Yes this was shot with my new 5d mark II, LOVE IT!!!
Beautiful pictures as always and I've been admiring Herriott Grace's candles for some time as well. You photographed them wonderfully [:
Best wishes.
i've never made pavlova, but it seems simple enough!