 Purred: Tue Nov 3, '09 12:08pm PST |
 | |  | | Hi , I have a recipe for a sweet, low fat, sugary desert. If anyone would like to try it. It's a favourite in our house and we do it for Xmas every year (we don't have Thanks giving here). You’ll need an oven for this one. If you have access to cheap fresh farm eggs
this one will be very cheap to make.
Also it can be a fussy thing to make but if you succeed I'm sure you’ll impress. You just have to follow some strict instructions, and that is ...The egg whites must not in any way have egg yoke in them, (or it won't work). When separating the egg white to the yoke, it's best to do it in another container then add it to your mixing bowl if the yoke should break, do not use. As you won't get all the yoke out even if you can't see it.
Also the other, must not do is ....once it is in the oven, DO NOT OPEN THE DOOR for a peak, as it will collapse
It is....
PAVLOVA
You will need..
4 egg whites, (room temperature)
1 cup sugar,
1 teaspoon vinegar,
Pinch of cream of tartar,
1 teaspoon vanilla essence,
1 tablespoon cornflower
*As an twist which I like to do ... I add a teaspoon of instant coffee to it. It cuts down the sweetness and adds a different flavour to what is sold in the shops. This recipe isn't as sweet as some I've tasted, so you’ll have to try it with and with out the coffee.
Beat the egg whites with a good pinch of cream of tartar.
Beat well (electric beater)
then add sugar gradually, beat until stiff peaks form (when the beater is lifted out of the mixture).
THEN... carefully fold in the vanilla essence, vinegar, cornflower with a spatula quickly and carefully.
--------------------------------------------
Put on a wet greased paper and bake (Grease poof paper wiped with a little butter and a sprinkling of water flicked onto it). Don’t flatten it too much maybe level the top a little you want the pav to have a little height.
Now there are two ways to bake this. Do not bump the oven, jump around it or open the door so if your house is full of kids I would do the over night one....
which is
Bake at 350 deg F for 10 - 15 mins, turn off the oven and leave over night in the hot oven.
or (which I tend to do as I'm always running late)
1 - 1.5 hrs @ 275 deg F (you need a glass oven door for this one as you can't open the door to check it).
(I do find mine does collapse a little), but when it's all cool put cream on top.
The coffee one you can have chocolate chips scattered on it and the ordinary one we often put fresh fruit on top to garnish.
Also it does not go brown maybe a slight tan on any peaks that may sit up a little. The outside will firm and the inside will be soft. If you want to also add a twist for kids parties you can add food colouring. The outside will look white after it’s been cooked and the inside will be the colour you have added.
I have been thorough with this recipe, as I’m not sure if you have it. It is very popular in New Zealand.
I hope you try it.
The remaining egg yokes can be used for something else… custard, omelettes etc.Edited by author Tue Nov 3, '09 12:16pm PST
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Soup is good food,especially if you make it yourself!
If you are unsure about it Google Pavlova
