Catalogue : Christmas Catalogue 2014
Jane’s Pavlova Recipe This is my favourite party trick... however you need to note that this Pavlova is not the type with a frothy middle, it has a crunchy outside and is very chewy in the middle. YOU WILL NEED: Base • 6 egg whites • Pinch of salt • 1 1⁄2 cups castor sugar • 3 teaspoons cornflour • A bit over a teaspoon white wine vinegar • A bit under a teaspoon of vanilla essence On top • Lots of yummy fruit – options: – Strawberries, blueberries, raspberries and passionfruit – Bananas, kiwifruit and passionfruit – Tamarillos (peal, cut up and sit with a dash of sugar first) • Heaps of cream (I’d have 600ml on hand...you won’t need it all) Now before you get started... making pavlovas seems to psyche peo- ple out... egg separating, not rising etc... but it is super simple. Big tip is to have the eggs at room temperature, always separate them away from the whites in case you make a boo boo and make sure the bowl you use is dry. Also use full fat cream as skim will not whip! I always make some small meringues next to the big bases so I can taste test along the way. I also pull it out the oven early if I think it is going to lose its chewyness... STEPS 1. Line two large baking trays with baking paper. Draw a 20cm circle on each (using a saucepan or tin as a guide). 2. Beat the egg whites and salt until mountain peaks form! 3. Beat in the sugar about 1⁄2 a cup at a time it will go shiny and should still be peaky and stiff (good time to taste test, YUM!). 4. Gently stir in the cornflour, vinegar and vanilla. 5. Scoop the mixture onto the two trays within the circles (1/2 on each)...flatten out on top...doesn’t need to be too neat. 6. Pop in the oven, turn it down to 150C and cook for 1 1⁄4 hours. 7. Turn off oven, open the door to let it cool completely (I also take it out because I like it chewy!) 8. Then whip the cream and smother it in between the two layers and over the top (the idea is to pile it on thick)... and then cover with all your favourite fruits. Don’t worry if you get some crumbling.... cream hides a lot and it tastes the same!
Summer Magazine 2014
Birdsnest Autumn Mag 2015