i love making pineapple flowers i think they look like sunflowers.
i decided to use them for this tierd pavlova.
i used the left over pineapple and egg yokes to make a curd to go in it and added orange and lemon, it was so refreshing.
to make pineapple flowers
(Make these at the same time as meringue)
heat the oven to 100c
slice a pineapple into thin pieces using a mandolin bake in an oven for 1 hour then turn and bake for another half an hour to an hour until dried out, place in a Muffin tin to shape
to make meringue
i always weigh the whites in grams then double the amount of sugar to the weight of the egg whites
180g egg whites approx 4 to 5 eggs keep yolks for curd
heat the oven to 180c
place the sugar on a baking tray and place in the oven for 5 minutes to heat up then pour it into the mixer as it is mixing the egg whites,
turn oven down to oven down 100c leave the door open for 5 mins to let the oven cool down to 100c quicker so you don’t scold the meringues.
continue mixing for five to 8 minutes until the egg whites have tripled in volume and are shiny.
pipe four circles in different sizes going from large to small and build up into nest shapes by piping around the edge and bake for 1 hour then remove the smallest one and bake the others for another half an hour and check them, if they are still soft on the base continue for another half and hour
for the curd
add 1/4 cup sugar
juice and zest of an orange
juice of a quarter of a pineapple
juice and zest of 1 lemon
4 of the yokes
5 tbs butter
in a pan add the yokes, sugar, juice and zests and stir, heat over a medium heat stirring constantly until it starts to thicken, once it coats the back of a spoon remove from heat and pour in to a bowl then stir in the butter and let cool.
whip a carton of double cream, with two tbsp of icing sugar until thick then spoon on to each layer with some curd and orange slices and build into a tower. decorate with the pineapple flower chips.
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