http://chefindisguise.com/2013/04/05/pavlova/
Ingredients
4 egg whites
Topping
1 pint heavy cream
Preheat oven to 180 degrees C
Line a baking sheet with parchment paper.
Draw a 9-inch circle on the parchment paper.
In a large bowl, beat egg whites until they hold soft peaks.
Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy.
Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers
Gently fold in vanilla extract, lemon juice, and cornstarch.
If you are worried about the meringue sticking to the parchment, sprinkle the parchment with a little corn starch
Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
Place the pavlova into the oven, immediately lower the heat to 150 C
Bake for 1 hour.When it’s ready it should look crisp around the edges and on the sides and be dry on top
Turn the oven off at the end of the cooking time and open the door slightly then leave the meringue in it until it completely cools this will prevent the meringue from cracking
In a small bowl, beat heavy cream until stiff peaks form; set aside.
Remove the paper, and place meringue on a flat serving plate.
Fill the center of the meringue with whipped cream, and top with fruit slices and drizzle with strawberry syrup
Ingredients
4 egg whites
1 1/4 cups white sugar
1 teaspoon vanilla extract
1 teaspoon vinegar
2 teaspoons corn starchTopping
1 pint heavy cream
Fresh fruit – kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice
Strawberry syrup
Line a baking sheet with parchment paper.
Draw a 9-inch circle on the parchment paper.
In a large bowl, beat egg whites until they hold soft peaks.
Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy.
Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers
Gently fold in vanilla extract, lemon juice, and cornstarch.
If you are worried about the meringue sticking to the parchment, sprinkle the parchment with a little corn starch
Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
Place the pavlova into the oven, immediately lower the heat to 150 C
Bake for 1 hour.When it’s ready it should look crisp around the edges and on the sides and be dry on top
Turn the oven off at the end of the cooking time and open the door slightly then leave the meringue in it until it completely cools this will prevent the meringue from cracking
In a small bowl, beat heavy cream until stiff peaks form; set aside.
Remove the paper, and place meringue on a flat serving plate.
Fill the center of the meringue with whipped cream, and top with fruit slices and drizzle with strawberry syrup
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