Ice Crystal Lemon Cloud Pavlova Bombs

 

Ingredients

4 large egg whites, room temperature

1 cup superfine sugar

1 tsp white vinegar

1/2 tbsp cornstarch

1 tsp vanilla bean paste

1/4 tsp cream of tartar

1/2 cup fresh lemon juice

1/4 cup granulated sugar

2 large egg yolks

1 tbsp unsalted butter

1/2 tsp unflavored gelatin powder

1 tbsp cold water

1 cup heavy cream, chilled

1/2 cup Greek yogurt, plain

1/4 cup powdered sugar

1 tbsp lemon zest

1/2 tsp lemon extract

1/4 cup clear rock sugar crystals (ice crystals)

1/4 cup raw walnut halves, toasted and crushed

2 tbsp fresh pomegranate seeds

1 tbsp fresh mint, finely torn

1 tsp hot honey, for drizzling

1/2 tsp edible silver luster dust

Directions

Preheat your oven to 250°F and line a large baking sheet

with parchment paper.

Beat egg whites and cream of tartar until soft peaks

form, then gradually add superfine sugar one tablespoon

at a time until stiff, glossy, and smooth.

Gently fold in the white vinegar, cornstarch, and vanilla

bean paste by hand using a rubber spatula.

Pipe 8 high, rounded mounds onto the baking sheet,

using a spoon to create a deep, hollow well in the center

of each "bomb."

Bake for 60 minutes, then turn off the oven and let the

meringues cool completely inside with the door propped

slightly to ensure a crisp, snowy exterior.

Bloom 1/2 teaspoon gelatin in 1 tablespoon cold water;

whisk lemon juice, sugar, and egg yolks in a small

saucepan over medium-low heat.

Cook the lemon mixture, stirring constantly, until

thickened enough to coat the back of a spoon; remove

from heat and stir in the butter and bloomed gelatin.

Strain the lemon curd and pour into mini silicone sphere

molds; freeze for at least 4 hours until solid "ice" cores.

In a large bowl, whisk the Greek yogurt, powdered sugar,

lemon zest, and extract; in a separate chilled bowl, whip

the heavy cream to stiff peaks and fold it into the yogurt

to create a lemon cloud mousse.

Fill the pavlova shells with the lemon cloud mousse,

press a frozen curd core into the center, and garnish with

rock sugar crystals, toasted walnuts, pomegranate seeds,

mint, silver luster dust, and a light hot honey drizzle.