lundi 14 janvier 2013

Pavlova (New Zealand Classic Dessert)

Three weeks in New Zealand and a new job are the reasons why I have not posted anything since early December.

So, for my first post of 2013: a New Zealand classic that we ate with W's family on Christmas eve. Yes, it's probably more a summer dessert, but we were lucky enough to have a summer Christmas.

A few days after we got back in Boston, I made this dessert for our second Christmas with W's family in the USA (yes - I was missing New Zealand).

Pavlova is a cake-style meringue dessert. I made individual portions and adapted Annabel Langbein's receipe form The Free Range Cook book (she was described to me as the Martha Stewart of New Zealand).

Pavlova (8 portions)

  • 6 egg whites (room temperature)
  • a pinch of salt
  • 1 1/4 sugar
  • 2 tsp of cornstarch
  • 1 tsp of white vinegar
  • 1 tsp of vanilla
  • Fruit, cut in small pieces (such as kiwis and blackberries)
  • Heavy whipping cream
  1. Preheat oven to 320 F. Line baking sheet with parchment paper.
  2. Beat the egg whites, salt and sugar with an electric mixer at the highest speed for approximately 10 minutes (it should be very thick and shiny).
  3. Add the cornstarch, vinegar and vanilla. Beat for a few seconds.
  4. Drop spoonful of the mixture on the pan, making 8 portions.
  5. Cook for 10 minutes, and then turn the heat down to 265 F.  Cook for 1 hour (or until the the outside is crisp.
  6. Turn the oven off and leave the pan in the oven for two hours (I didn't and it worked anyway).
  7. To serve, top with whipped cream and fresh fruit.

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