Wednesday, 18 September 2013

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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