Tardis Blue Pavlova w/ Lemon Curd and Blackberries.

We all know how confusing birthdays are; thinking what gift to get and what cake to make, especially when the person with the birthday is a bit, well let’s say picky.

It was my little sister’s birthday last week, well at 17 she’s not so little anymore! She’s a huge Doctor Who fan (one of the many fandoms she’s part of) so as a little celebrations, I decided to make her a tardis blue pavlova.

For those who aren’t familiar with what the Tardis is, its basically a time machine and spacecraft. It looks small, but it’s bigger on the inside. Image

Here it is, with the ever so dorky Matt Smith, the 11th doctor (something about regeneration, yeah, even the Whovians get confused when they have to explain about it)

Image

Anyway, I used the basic pavlova recipe, which you can find here, but I added blue food coloring, I had to go through half the bottle to get that color. So a bit of curd, some whipped cream, blackberries and edible glitter (which is just sugar and food coloring baked in the oven for 10 mins, not so glittery though!)

For the curd, I went on a search for a recipe because curds are something very new and scary to me. But it turned out to be the easiest things I’ve made!Image

Doesn’t look very appealing, but it was like a little musical composition to my taste buds. With the added whipped cream and blackberries, it was perfection in every bite.

Here’s the recipe, which has become my go to recipe, for the lemon curd.

Ingredients

  • 4 egg yolks
  • 3/4 cup sugar
  • zest and juice of 2 lemons
  • 50 grams butter
  • 2 tbsp cornstarch (more or less depending on desired consistency)

Directions 

  1. Mix sugar, zest, juice, cornstarch and pinch of salt together. 
  2. On medium heat, mix egg yolks and butter till melted. Stirring constantly.
  3. Add the juice to the mixture and KEEP STIRRING!
  4. Keep on heat till mixture thickens to the consistency that coats the back of the spoon.
  5. Take off heat and let cool a bit before using.

Note: you can store the curd in an air-tight container in the fridge. If you want to keep it over night, put it in a bowl or a plate and put a plastic wrap on it, make sure it touches the surface in order to prevent the formation of the “skin” kind of layer.

Enjoy!

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