In a small bowl whisk together egg yolks, sugar, lemon zest, lemon juice and salt. Place the bowl over a double boiler, making sure the water does not touch the bottom of the bowl. Heat over medium, whisking constantly until mixture registers 170°F, about 4 minutes.
Remove from heat and place in the fridge while proceeding.
Whip heavy cream until firm peaks hold. Place in the fridge until ready to use.
Using the same beaters, whip the warm egg yolk mixture until creamy, lite, and cool/room temperature to the touch, about 4 minutes. Stir in Greek yogurt until combined.
Fold whipped cream into egg mixture until combined. Divide evenly into 8-80ml popsicle molds. Freeze for at least 4 hours or overnight. Run warm water over the popsicle molds to loosen slightly before pulling the popsicles out. Popsicles will last for a week if kept covered and in the mold.
-If preferred, remove all popsicles at once and store them in an airtight container for up to one week.
Bring a large pot of well-salted water to a gentle boil.
Meanwhile, heat a medium skillet over medium heat and cook bacon until crisp-tender. Remove with a slotted spoon to a paper towel lined dish reserving a tablespoon of bacon fat in the pan.
Add pasta to boiling water and cook according to package directions. Drain pasta, reserving a cup of hot pasta water.
Heat remaining bacon fat over medium-low heat and add garlic. Sauté for 1-2 minutes until starting to soften but not brown.
Stir in cream, peas and salt. Heat to a full simmer and allow to reduce for 1 minute.
Reduce heat to low and stir in pasta, reserved bacon, parmesan cheese and parsley and toss until combined and creamy. Add a small amount of hot pasta water as needed to bring everything together. Season to taste with salt and pepper.
Serve immediately with additional parmesan cheese.
-Linguini, fettucini and penne rigate work well in this recipe if pappardelle is not available. Simply substitute your favourite using the same quantity size as stated in the recipe.
-Fresh summer peas are optimal in this recipe if you have them. Simmer your fresh peas in lightly salted water for 6-7 minutes until just tender and add at the end with the parmesan cheese
Preheat oven to 350°F. Line a large baking tray with parchment and mark out 8-3" circles. Flip parchment over.
Combine egg whites and cream of tartar. Whip until soft peaks are starting to form. Gradually add sugar, about a tablespoon at a time. Scrape the sides of the bowl and continue to whip on high speed until stiff and glossy, about 6-7 minutes using a stand mixer.
Add vanilla and whip to combine.
Sift cornstarch over the meringue and fold to combine.
Fit a large piping bag with your desired tip, I used a Wilton 1M.
Fill the piping bag with meringue and squeeze a dab of meringue onto the corners of the parchment to stick it to the baking tray. This will help keep the parchment from moving while you pipe. Place the baking tray on a slightly damp kitchen towel to prevent the tray from moving. Fill in the traced circle, creating a base. Continue to pipe along the edge of the base for two turns, creating a basket.
Place the tray in the oven on the middle rack and immediately turn oven temperature to 225°F. Bake for 80 minutes, turn off the oven and allow meringues to remain undisturbed in the oven until completely cool. Meringues will be firm and hollow sounding with a slight bit of tackiness and chew in the bottom layer.
Combine all ingredients except butter in a medium saucepan. Heat over medium-low heat, stirring constantly until mixture thickens, about 7-8 minutes. Whisk in butter until smooth.
Remove from heat and allow to cool slightly before covering with plastic wrap directly on the surface. Allow to cool completely and chill until ready to use.
When ready to assemble pavlovas, which should be no more than 2 hours in advance, whip heavy cream until stiff. Fold whipped cream into lemon curd and fill meringues generously. Top with fresh blueberries and serve.
-Using egg whites at room temperature will result in more volume.
-If unable to use castor or superfine sugar, simply grind regular granulated sugar in a mini coffee grinder for about 10 seconds. Even this is not true castor sugar, it breaks down the sugar enough for better absorption into the meringue.
Combine cream and milk in a medium saucepan and bring to a simmer over medium heat. Remove from heat and stir in chocolate. Allow chocolate to sit for a few minutes and then stir until chocolate has melted and the mixture is smooth.
In a medium bowl whisk together egg yolks and sugar. Whisk in an approximate 1/4 cup of the chocolate mixture until combined, repeat with another 1/4 cup and then slowly whisk in the remaining hot mixture. Whisk in espresso powder and salt.
Strain through a fine-mesh sieve and allow to sit for 10 minutes, then skim off any foam on the surface.
Pour evenly among six 3/4 cup ramekins. Arrange ramekins in a 9"x13" baking pan and add enough boiling water to come up the ramekins halfway. Cover entire pan with foil and bake on centre rack for approximately 40 minutes until the edges are set but centers still jiggle when shaken.
Remove from oven and remove custards from pan. Allow to rest for 10-20 minutes and then chill until cold, about 3 hours.
Serve with fresh raspberries and lightly sweetened whipped cream.
-If you do not use boiling water to start with the cooking time will be longer.
-You can also use good quality semi-sweet chocolate, however bittersweet results in a richer custard.
-Do not skip the straining as it ensures a smooth custard.
-Can be made up to 2 days in advance, covered and chilled.
Whip half a cup of heavy cream with the powdered sugar until soft peaks form. Keep chilled until ready to use.
In a small saucepan combine milk, remaining heavy cream, and sugar. Whisk over medium heat until mixture comes to a simmer. Remove from heat and add chocolate. Whisk until chocolate has melted and mixture is smooth. Stir in peppermint extract.
Divide among serving mugs and top with whipped cream and a candy cane.