This is a fantastic recipe and can be made with lime, lemon, orange or any citrus fruit.
Named after Russian ballerina Anna Pavlova, the pavolva dessert is just as light on its feet. The base is a fluffy meringue dressed with berries. While most desserts will weigh you down with a sugar crash, our pavlova with fresh berries is a light treat that will make you want to dance.
In a stainless steel bowl whisk together eggs, sugar, lime juice (both) and lime zest.
Add butter to the bowl, and over a pot of simmering water. Whisk the mixture for 20 minutes, whisking constantly until mixture thickens to coat a spoon.
Once thickened, remove from the heat and whisk in the gelatin.
Strain the mixture through the mesh strainer and then pour into a container that has a lid.
Cover with cling wrap directly on the lime curd so as to prevent a skin from forming when cooling. Place container in the fridge for an hour.
To assemble the pavlova:
After the mixture has cooled, spoon 3 ounces of the lime curd into a pre-made/store bought meringue or pre made sweet crust tart shell.
Garnish with fresh seasonal berries, a berry sauce, some fresh mint leaves and the zest of an orange. Serve.
Nutrients per serving: 476 calories, 20 g fat (12 g saturated fat), 114 mg sodium, 72 g carbohydrates, 1.7 g fibre, 67 g sugars, 13 g protein.
Best Health Tip: Meringues are finicky if you don't use enough sugar. If you're trying to reduce the sugar, many experts recommend trying between 1/4 cup per egg white is workable. But you'll have to try it for yourself, attempting to keep the meringue fluffy.
Whether cooking for six or six hundred in his role as Ocean Wise Executive Chef at the Vancouver Aquarium, Chef Ned Bell's cooking philosophy is globally inspired and locally created. Since founding Chefs for Oceans in early 2014, Ned has biked 8,700 km across Canada and hosted dozens of events featuring some of the best chefs in the country to raise awareness for sustainable seafood and healthy lakes, oceans and rivers. Ned is also a member of the Loblaw Food Council, and his most recent work involved collaborating and contributing to the Loblaw 2017 Canadian Food Trends.