11:14
Foodilicious "Cooks@Work"
Added by Leisl Bowers Neskakis
to "FOODILCIOUS "COOKS @ WORK""
Pavlova (cf. Meringue) with summer berries - it's not just pretty, it's edible too!
BUT most importantly, it's easy-peasy to make :)
Ingredients:
2 egg whites
100g castor sugar
pinch of salt
3 drops of vanilla extract
1 carton double whipped cream (or single as I used)
about 100g of raspberries , at room temperature
about 125g strawberries , also at room temperature
about 50g blue berries
icing sugar to whipped with cream and for sifting
Serves: 4 (huge slices ;)
Method:
1. Pre-heat oven to 250degrees F (130 degrees C) and place the rack in the center of the oven. Line a baking sheet with non-stick baking parchment and .draw a 10cm circle on the paper". Turn the parchment paper over so the circle is on the reverse side.
2. With an electric beater, beat the egg whites in a scrupulously clean mixing bowl until they are foamy (about 1-2 mins).
3. Now add the pinch of salt and mix at medium-high speed until the meringue holds soft peaks (that is, the peaks don’t stand up on their own, they just fall over).
4. Next add the sugar little by little, 1 tablespoon at a time. Wait 3 seconds between each sugar addition so that the sugar can be beaten into the mixture and dissolve. Continue until all the sugar is used up. Stiff peaks would have formed and your mixture will have a nice glossy finish. (The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
5. Add the vanilla extract and beat it in – about 30 seconds.
6. Tip the meringue onto the lined sheet and spread it out quite roughly to a 10cm circle. Bake for 1 hour to 1 hour 15 mins. Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)
7. The cooled undecorated meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
8. While the meringue is baking, and if you wish to add the glamour of a raspberry ripple to the cream, make a few spoonfuls of purée by pressing about 15 raspberries through a sieve.
9. When nearing the moment for assembly, whip the cream with 3 tablespoons icing sugar until soft and cloudy. Lightly ripple the raspberry purée through the cream.
10. Place the meringue upon a handsome dish. Spoon the whipped cream liberally over the meringue. Slice the strawberries in a random manner. Heap the berries atop the cream, and offer any remaining fruit separately. Sift over the icing sugar. Serve immediately as this dessert does not hold for more than a few hours.
11. Take to the table and take a bow :)
I used a combination of recipes (AND a videos clip) to perfect my own. See:
http://
http://
http://
http://
to "FOODILCIOUS "COOKS @ WORK""
Pavlova (cf. Meringue) with summer berries - it's not just pretty, it's edible too!
BUT most importantly, it's easy-peasy to make :)
Ingredients:
2 egg whites
100g castor sugar
pinch of salt
3 drops of vanilla extract
1 carton double whipped cream (or single as I used)
about 100g of raspberries , at room temperature
about 125g strawberries , also at room temperature
about 50g blue berries
icing sugar to whipped with cream and for sifting
Serves: 4 (huge slices ;)
Method:
1. Pre-heat oven to 250degrees F (130 degrees C) and place the rack in the center of the oven. Line a baking sheet with non-stick baking parchment and .draw a 10cm circle on the paper". Turn the parchment paper over so the circle is on the reverse side.
2. With an electric beater, beat the egg whites in a scrupulously clean mixing bowl until they are foamy (about 1-2 mins).
3. Now add the pinch of salt and mix at medium-high speed until the meringue holds soft peaks (that is, the peaks don’t stand up on their own, they just fall over).
4. Next add the sugar little by little, 1 tablespoon at a time. Wait 3 seconds between each sugar addition so that the sugar can be beaten into the mixture and dissolve. Continue until all the sugar is used up. Stiff peaks would have formed and your mixture will have a nice glossy finish. (The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
5. Add the vanilla extract and beat it in – about 30 seconds.
6. Tip the meringue onto the lined sheet and spread it out quite roughly to a 10cm circle. Bake for 1 hour to 1 hour 15 mins. Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)
7. The cooled undecorated meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
8. While the meringue is baking, and if you wish to add the glamour of a raspberry ripple to the cream, make a few spoonfuls of purée by pressing about 15 raspberries through a sieve.
9. When nearing the moment for assembly, whip the cream with 3 tablespoons icing sugar until soft and cloudy. Lightly ripple the raspberry purée through the cream.
10. Place the meringue upon a handsome dish. Spoon the whipped cream liberally over the meringue. Slice the strawberries in a random manner. Heap the berries atop the cream, and offer any remaining fruit separately. Sift over the icing sugar. Serve immediately as this dessert does not hold for more than a few hours.
11. Take to the table and take a bow :)
I used a combination of recipes (AND a videos clip) to perfect my own. See:
http://
http://
http://
http://
Posted in: Desserts
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