The Easiest & Simplest Pavlova Recipe in the World || FOODIE HACK
99.5 هزار بار بازدید -
12 سال پیش
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Hey everyone, in this video,
Hey everyone, in this video, I show you "How To Make The Easiest & Simplest Pavlova Recipe in the World (if you love this video, give it a thumbs up. Thank you!)
The debate is always on when it comes down to who first created the pavlova. Australia or New Zealand. In my view, everyone is right if they're from New Zealand ;) This recipe I have developed is quick and simple. Well, as quick as can be when cooking or more appropriately, baking a pavlova (or meringue-like as others call it.) dessert.
To finish the pavlova, your options are endless from simply fresh cream, to fresh fruit like kiwifruit, strawberries or other berries. Serve with more fresh cream or ice-cream. Up to you really.
Give this pavlova recipe a try and you'll WOW all your family and friends with this special New Zealand/Australian treat.
INGREDIENTS
6 large free range egg whites -- at room temperature
1 & 1/2 cups caster sugar
1/2 cup brown sugar
1 & 1/2 tablespoons of cornflour
2 teaspoons of verjuice
Pinch of salt
METHOD
Preheat the oven on bake set at 120 C / 250F with the shelf set in the middle of the oven.
Mix together the caster sugar, brown sugar, cornflour and salt and push this mixture through a sieve to remove any possible lumps. Pour into a small bowl and set aside.
Carefully separate the egg whites from the egg yolks, ensuring that no yolk is present in the egg whites.
Place the egg whites into a clean mixer bowl and whisk on medium to high speed until the whites are just stiff.
Slowly incorporate the sugar mixture 1 tablespoon at a time whilst the mixer whisks on medium to high. This process should take about 5 minutes of continuous mixing and the mixture should be thick and glossy by the time the sugar is all incorporated.
Add the verjuice and mix to just combine.
Spray a flat baking tray with cooking spray and line with baking paper.
Using a 7-9cm round cookie cutter mould , lay the mould on to the baking tray and fill the mould with 4 heaped tablespoons of the pavlova mixture. Carefully remove the mould by pulling up to reveal the pavlova mound. Repeat the process until all the mixture has been used up, ensuring you leave spaces between the pavlovas to allow the mixture space to bake freely.
Bake the pavlovas for 1 hour or until crisp fully firm on top, and when lightly tapped on the bottom the pavlovas should sound hollow.
Remove the pavlovas from the oven and carefully transfer to a wire rack to cool.
Serve topped with honeyed cream and fresh or stewed berries, kiwi fruit or banana.
Pavlova will keep for 3-4 days , covered in the pantry.
-------------
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👉Twitter: Twitter: bridget_cooks
For more information to buy my cookbooks, go to http://bridgetscookbook.com
The debate is always on when it comes down to who first created the pavlova. Australia or New Zealand. In my view, everyone is right if they're from New Zealand ;) This recipe I have developed is quick and simple. Well, as quick as can be when cooking or more appropriately, baking a pavlova (or meringue-like as others call it.) dessert.
To finish the pavlova, your options are endless from simply fresh cream, to fresh fruit like kiwifruit, strawberries or other berries. Serve with more fresh cream or ice-cream. Up to you really.
Give this pavlova recipe a try and you'll WOW all your family and friends with this special New Zealand/Australian treat.
INGREDIENTS
6 large free range egg whites -- at room temperature
1 & 1/2 cups caster sugar
1/2 cup brown sugar
1 & 1/2 tablespoons of cornflour
2 teaspoons of verjuice
Pinch of salt
METHOD
Preheat the oven on bake set at 120 C / 250F with the shelf set in the middle of the oven.
Mix together the caster sugar, brown sugar, cornflour and salt and push this mixture through a sieve to remove any possible lumps. Pour into a small bowl and set aside.
Carefully separate the egg whites from the egg yolks, ensuring that no yolk is present in the egg whites.
Place the egg whites into a clean mixer bowl and whisk on medium to high speed until the whites are just stiff.
Slowly incorporate the sugar mixture 1 tablespoon at a time whilst the mixer whisks on medium to high. This process should take about 5 minutes of continuous mixing and the mixture should be thick and glossy by the time the sugar is all incorporated.
Add the verjuice and mix to just combine.
Spray a flat baking tray with cooking spray and line with baking paper.
Using a 7-9cm round cookie cutter mould , lay the mould on to the baking tray and fill the mould with 4 heaped tablespoons of the pavlova mixture. Carefully remove the mould by pulling up to reveal the pavlova mound. Repeat the process until all the mixture has been used up, ensuring you leave spaces between the pavlovas to allow the mixture space to bake freely.
Bake the pavlovas for 1 hour or until crisp fully firm on top, and when lightly tapped on the bottom the pavlovas should sound hollow.
Remove the pavlovas from the oven and carefully transfer to a wire rack to cool.
Serve topped with honeyed cream and fresh or stewed berries, kiwi fruit or banana.
Pavlova will keep for 3-4 days , covered in the pantry.
-------------
Click SUBSCRIBE above to follow me here on YouTube and let's connect on the below:
👉Instagram: Instagram: bridgets_kitchen
👉Facebook: Facebook: inbridgetskitchen
👉Website: http://bridgetshealthykitchen.com
👉Pinterest: https://www.pinterest.com.au/chefbrid... Join 90K+ followers
👉Twitter: Twitter: bridget_cooks
For more information to buy my cookbooks, go to http://bridgetscookbook.com
12 سال پیش
در تاریخ 1391/04/27 منتشر شده
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