Thursday, September 10, 2009
My First Pavlova
My Sister makes really great deserts, I love to eat them but when it comes to making them I usually go for the easy ones. So making a pavlova is quite an accomplishment and also found out it wasnt so difficult to make. A few months ago I purchased this really cute hand blender with different blades and an egg whisk .
So decided to try it out but after almost 20 minutes of whisking , it still didnt give the stff peak stage and the motor was starting to heat up . So tired out i just dumped the slightly gooey whites in to the oven , although it did taste great it was more like a crepe mess than a pavlova. Second try also went with disaster.
Yesterday , I was determined to give a another go. But this time I was going to do the whisking by hand. So here is how :
You need : 3 egg whites
150g sugar ( preferably caster sugar)
1 tsp corn flour
1. Take a clean, dry bowl, clean meaning squeky clean, especially no oil. So to be on the safe side I cleaned the insides of the bowl with a lemon slice and even the whisk , You can even use vinegar. Wipe dry and add the egg whites.
2. Beat the egg whites till it forms soft peaks like this ( sit comfortably some where and whisk , take a break you get tired , if you have an electric whisk or a mixer use that):
3. Start adding sugar a tablespoon at a time . It will start to glossy and smooth, whisk till its very stiff .
4. Add corn flour ( this is optional, but according to some recipes it keeps the whites from going pooooooof).
5. Take a baking sheet, and pour the mixture on it and spread it neatly into an oval or circular shape.
6. Bake in a preheated oven 150 degree C for about 1 hour till its nice and golden.
7. REmove and cool it down and transfer very carefully to a serving place, whip cream and spread on top and finaly arrange the ffruit. You can use any fruit, I didnt have a kiwi or strawberries so used canned pineapple with the juices drained . Have seen jamie oliver using tinned pears with chocolate sauce and toasted nuts, even bananas are used.
Note : Have seen a lot of chefs recomending copper bowls to whisk egg whites these days