Pavlova in da house!

Hari tu bila bukak blog mak hanis zalikha, ternmpk lak cik pavlova. Aduhh tergoda sungguh. 

Kebetulan badan dah rasa agak gagah, ada plak potential pemakan, angin rajin tiba2 menyerang.




Pagi tu, ayhngah ngan nenek budak2 ni nk keluar g tesco, apalagi akak terus la hulur pesanan akak. yg lain semuanya dah ada. Cuma fresh fruits je xde stok..
Sebenarnya baking membaking ni jd terlebih rajin bila dah ada bahan2 dalam stok. tu yg lajuuu jer angin mendatang. Kalau itu takde, ni takde, kem salam laa..nak2 dlm masa perintah berkurung ni.




Maka dengan kejadian petang hari ke 15 berpantang, inilah hasilnya...

Senang jer buat bendaalah ni. (wah berlagak!) Cuma kena pastikan ikut cara2 yg betul sbb ada kemungkinan ia takkan jadi crunchy spt yg dikehendaki.




Cikpavlova aku yg pertama ni alhamdulillah menjadi dan berjaya, cukup semua sifat2 yg perlu ada..cuma manislah! Kalau nk dikurangkan sukatan gulanya, nnti xjd crunchy la plak.

So apa yg blh mmbalancekan kemanisannya, setiap suapan kenalah makan bersama buah2 yg berterabur tu atau next time kena add on lime juice dlm whipping cream. So ada la skit rasa masam2 utk dibalancekan dgn manis tu..


InsyaAllah ada keramaian nnti akan menyusul lg cikpavlova seterusnya..

Kena tambah kiwi utk menceriakannya lagi...macam ni..

dia punya versi nipis jer..pun boleh gak.

tengok gamba2 di gugel pics, aduhh macam2 version of pavlova. macam2 kaler, macam2 saiz, amatlah menggiurkan..

Bila post kat fb, ramai lak yg 'marah' sbb dlm pantang dok membaking. Heheh...tahulah korang sayang aku. Dun worry, keja2 baking ni tak melibatkan kudrat yg banyak. Buat slow2 jer pun :))


Lagi plak berpantang ank ke 3 ni xmcm ank 1st. xleh nk mnja2 sgt dah. Agak2 dh sihat skit, mana yg blh buat sendiri, buatlah sendiri. Tu pun nasib baik ada bonda yg jg, kalau berpantang sendiri lagi lasak. ya tak?




ok, resepi dicopy dari dapur kak nani. untuk rujukan di masa hadapan, minta ijin share di sini ye kak. tq!

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When preparing a Pavlova recipe, the most important thing is to have scrupulously clean utensils, free of grease or egg shell. The success of the meringue depends on it. It is also important that the egg whites are at room temperature before beating them. Pavlovas have a habit of deflating and forming cracks when you open the oven. Don't be disheartened, just make some extra whipped cream to fill in the hole if this happens. It will still be a spectacular dessert.

If you use bananas in the topping, toss them in lemon juice to stop them going brown.

View Pavlova step-by-step instructions.

Prep Time: 40 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 55 minutes
Ingredients:
4 large egg whites at room temperature
1 cup of Castor sugar, also known as "Berry sugar"
1 tsp of white vinegar
1/2 Tbsp of cornstarch
1/2 tsp of pure vanilla extract
1/2 cups of whipping cream


Fresh fruit such as strawberries, raspberries, kiwi fruit, passionfruit, bananas, blueberries
1 Tbsp fresh lemon juice

Preparation:


Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.

In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.

Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.

Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.

Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.

Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.

Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.

Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.


Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.

Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.