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Post by SeaDragon on Dec 3, 2017 18:42:31 GMT 10
Pavlova Recipe from The Cook and The Chef (ABC TV), Wednesday, 15 March 2006: Season 1 Episode 6
Ingredients: 4 egg whites 1 ½ cups caster sugar 1 teaspoon corn flour 1 teaspoon white vinegar 1 teaspoon vanilla
Need at least 600ml normal cream beaten till thick (No sugar)
5 passion fruit, pulped 3 bananas
Method: Preheat the oven to 150°C. Choose the small bowl of the mixer and beat the egg whites on a high speed until fluffy, about a minute. The bowl should be clean with no grease in it, the eggs room temperature and you should be careful not to get any of the yolk in the white. Still beating slowly add the castor sugar until the mixture is thick and glossy with a hard peak, then beat in the corn flour, vinegar, and vanilla. Pile up high to get a marshmallow one or thin for crusty.
Line a baking tray with baking paper. Pile on the meringue, hollowing out the centre to form a nest, but if you like a lot of marshmallow centre, pile the meringue up high, rather than flattening it out. Bake the pavlova for 50 minutes until quite firm, then turn the oven off but leave the pavlova in it to cool completely.
Just before required, extract the passion fruit pulp, peel and slice the bananas and toss in a little lemon juice to avoid discoloration. Spread the pavlova with the cream and cover generously with passion fruit and banana.
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