Pavlova - by Muma Dean
This is probably the only desert dish
you'll get from me... It's my signature pudding and the only one I'm
actually much good at. Puddings aren't really my thing and there are
so many great books on the market for sweet deserts that I won't bore
you with more of them.
This however is a particularly good
recipe for a popular pud which is easy and relatively quick and
pretty fool-proof. It produces a pavlova which is crisp yet chewy on
the outside and soft and spongy on the inside... perfect!
Ingredients:
4 large egg whites (plenty of videos on
you tube for how to separate the whites and ideas online for using up
the yokes)
285g caster sugar
Pinch of salt
teaspoon of vinegar
2 teaspoons cornflour
For the topping:
280ish ml (a pot of) Double or whipping
cream (or clotted if you're not bothered about having a heart attack)
Seasonal fruit - This time of year the
raspberries and blackberries are great and there are still tasty
strawberries and blueberries but in the depth of winter try satsuma
segments and pomegranate and maybe a raspberry sauce from frozen
raspberries.
To make:
Preheat the oven to 100deg or about gas
mark ¾. In a dry bowl put the separated egg whites with a pinch of
salt and whisk until firm and fluffy (an electric hand whisk helps
significantly).
Add about half the sugar and beat again
until shiny and firm then add the rest of the sugar, the cornflour
and vinegar and beat again until thick, firm and shiny... like this:
Spoon out onto a baking tray lined with
a layer of baking parchment. Spread out evenly and put in the oven for about an hour and
a half. (you could make into a number of little round ones if you prefer)
Once cooked take it out and let it cool
for a bit then carefully turn over onto a board or big plate ready to
decorate when fully cooled. It's easy to put the board over the
pavlova and then turn the whole lot over and lift the tray off after.
It should look a bit like this like this:
Once cooled, whip the cream until firm
and spread over the pavlova. Decorate with the seasonal fruit and
enjoy.
It's particularly good as a left over
for breakfast... eggs, dairy and fruit... it's fine, honest!!!
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