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Ask A Boston Chef: Gluten-Free Holiday Dessert – Cranberry Orange Pavlova

December 20, 2013 6:46 AM

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Pavlova

Legal Sea Foods has built a reputation as one of the most allergy-friendly restaurants in Boston and one of the first to really specialize in gluten-free dining, with an entire menu dedicated to such.

Of course, no gluten-free meal is complete without dessert. So for the holidays, Kristin Wilson, the Pastry Chef for Legal Harborside second floor has the perfect Gluten-Free treat to serve to your guests for the upcoming holidays.

Chef Kristen Wilson

Chef Kristen Wilson

Chef Kristen Wilson
Legal Harborside
270 Northern Ave, Boston, MA 02210
(617) 477-2900
legalseafoods.com

Cranberry Orange Pavlova

Pavlova

Cranberry Orange Pavlova

Ingredients

MERINGUE
6 egg whites
1teaspoon cream of tartar
1/4 teaspoon salt

Whip in mixer until soft peaks form. Increase speed to high and beat in 1 1/4 cups sugar, adding slowly not all at once. Whip until stiff and glossy. Using a large spoon, dollop 6 mounds of meringue onto a baking sheet lined with parchment paper. Spread mounds into 5″ squares and make an impression in the center of each. Bake 1 hour 45 minutes at 250F until outsides are firm. Allow to cool.

PASTRY CREAM
1 quart milk
1 vanilla bean, split, seeds scraped out
1/2 cup yolks
1 cup sugar
1/2 cup cornstarch

Combine & heat milk & vanilla. Slowly add some of the hot liquid into yolk mixture then return to pot and coom, stirring constantly until thick.

1 tablespoon orange extract
2 oz butter

Add, mix until melted, allow to cool.

CRANBERRIES
2 cups sugar
1 cup water
1 vanilla bean, split
1 orange
1 1/2 cups cranberries

In a large saucepan, combine sugar, water, zest from orange and vanilla bean. Squeeze juice from orange into pot as well. Bring to a simmer, stirring until sugar is dissolved. Add cranberries and cook over low heat just until berries are softened but still intact. Let cool. Discard vanilla bean and zest.

TO PLATE: Place a meringue on plate, scoop pastry cream into center of meringue and top with some of the cranberries.

Enamored of baking since her childhood in Shelburne, VT, Kristin Wilson completed her baking/pastry degree program at the Culinary Institute of America in 1996. Prior to joining Legal Harborside when it opened in 2011, she was Pastry Chef at the acclaimed Hamersley’s Bistro for seven years. Before that, she worked in the pastry kitchens for the celebrated Boston Harbor Hotel, the Millenium Boston, Grill 23 and The Federalist.

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