Sweet Potato Pavlova with Burnt Honey - The Cook's Cook
A recipe fo spiced sweet potato curd in a pavlova with burnt honey sauce, whipped cream, and toasted pecans; truly warm flavors for fall.
Ingredients
- 4 large egg whites
- 200 grams (7 ounces) superfine sugar
- 2.5 ml (1/2 teaspoon) pumpkin spice*
- 10 ml (2 teaspoons) cornstarch
- 10 ml (2 teaspoons) white wine vinegar
- 245 grams (9 ounces) sweet potato puree
- 2 large eggs
- 2 large egg yolks
- 15 ml (1 tablespoon) orange juice
- 5 ml (1 teaspoon) pumpkin spice
- 114 grams (4 ounces) butter
- 118 ml (1/2 cup) honey
- 237 ml (1 cup) heavy cream
- 476 grams (2 cups) whipping cream
- 30 grams (1 ounce) pecans, toasted and chopped
- 30 ml (2 tablespoons) chocolate shavings
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