Pistachio Orange Blossom Pavlova Bombs
Ingredients
For the Pistachio Pavlova Shells:
* 4 large egg whites, room temperature
* 1 cup superfine granulated sugar
* 1 tsp cornstarch
* 1/2 tsp white vinegar
* 1/4 cup raw pistachios, very finely ground
For the Orange Blossom Diplomat Cream:
* 1 cup whole milk
* 3 large egg yolks
* 1/4 cup granulated sugar
* 2 tbsp cornstarch
* 1 tsp orange blossom water
* 1/2 cup heavy cream, chilled
For the Citrus Berry Compote:
* 1.5 cups fresh raspberries
* 2 tbsp fresh orange juice
* 1 tsp orange zest, finely grated
* 2 tbsp granulated sugar
For Garnish:
* 2 tbsp raw pistachios, roughly chopped
* 1 tsp powdered sugar, for dusting
Directions
1. Preheat the oven to 225°F and line a large baking sheet with parchment paper. Whip the egg whites in a clean bowl until soft peaks form. Add the superfine sugar one tablespoon at a time while continuing to whip on high speed until the meringue is glossy, thick, and holds stiff peaks.
2. Gently fold the cornstarch, white vinegar, and finely ground pistachios into the meringue until just combined.
3. Spoon or pipe the meringue into 6 large dome shapes on the baking sheet, using the back of a spoon to create a deep hollow center in each dome. Bake for 1 hour and 15 minutes, then turn off the oven and let the shells cool completely inside with the door propped slightly open.
4. Whisk the egg yolks, sugar, and cornstarch together in a bowl until pale. Heat the whole milk in a saucepan until simmering, then slowly whisk it into the egg mixture to temper. Return everything to the saucepan and cook over medium heat, whisking constantly, until it thickens into a pastry cream. Remove from heat, stir in the orange blossom water, press plastic wrap directly onto the surface, and chill completely.
5. Combine the raspberries, orange juice, orange zest, and sugar in a small saucepan over medium heat. Simmer for 5 to 6 minutes until the berries break down and the juices thicken slightly into a compote. Remove from heat and cool completely.
6. Whip the chilled heavy cream to stiff peaks, then gently fold it into the chilled orange blossom pastry cream to create a light diplomat cream.
7. Assemble the bombs just before serving. Carefully invert the pavlova shells or fill the hollow centers with a generous spoonful of the orange blossom cream.
8. Spoon the citrus berry compote directly over the cream layer, allowing it to pool slightly around the pavlova base.
9. Scatter the roughly chopped pistachios over the top and finish with a light dusting of powdered sugar before serving immediately.
Nutritional Info (per serving, serves 6)
Calories: 290
Protein: 6g
Carbohydrates: 44g
Fat: 10g
Fiber: 2g
Sugar: 38g
Sodium: 65mg
Pistachio Orange Blossom Pavlova Bombs
