There always comes a time to try something new in the kitchen. For me it has recently been this Chocolate pavlova recipe. Having recently been inspired to make a pavlova, by Anne's blog post, I decided to search around for the combinations of tastes that would suit me the most. The pics I took where in the evening, and I didn't have the natural daylight, that I usually use for food photography. But nonetheless, this desert is a classic, and as I discovered, it's for a reason that way.
click on the images for a bigger view
Ingredients
Chocolate Pavlova Base:
- 4 large egg whites (120 grams), at room temperature
- 1 cup (200 grams) superfine (castor) sugar
- 1 teaspoon white distilled vinegar (can use a flavored vinegar)
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon cornstarch (corn flour)
- 2 tablespoons (15 grams) unsweetened cocoa powder
Topping:
- 1 cup (240 ml) cold heavy whipping cream (cream with a 35-40% butterfat content)
- 1 tablespoon (15 grams) granulated white sugar (or to taste)
- chocolate curls for decoration
- 4-5 kiwis, sliced
Method
Preheat your oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the parchment paper. Turn the parchment paper over so the circle is on the reverse side.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites until you have soft peaks. Then add the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue is shiny and holds stiff peaks. (Tip: The meringue should feel creamy between your fingertips, not gritty with sugar!) Then add the vanilla extract and vinegar and beat until combined. Using a small strainer, sift the cocoa powder and cornstarch over the top of the meringue and, with a rubber spatula, fold in.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites until you have soft peaks. Then add the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue is shiny and holds stiff peaks. (Tip: The meringue should feel creamy between your fingertips, not gritty with sugar!) Then add the vanilla extract and vinegar and beat until combined. Using a small strainer, sift the cocoa powder and cornstarch over the top of the meringue and, with a rubber spatula, fold in.
Before placing the meringue on your baking sheet, put a dab of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding or lifting up. Then gently pile the meringue inside the circle drawn on the parchment paper, smoothing the edges.
Place the baking sheet into the oven and immediately reduce the oven temperature to 250 degrees F (120 degrees C). Bake the Pavlova for about 60 - 75 minutes or until the outside is dry. (The outside of the meringue will feel firm to the touch, when gently pressed. There may be some cracks and you will see that the inside is soft and moist like a marshmallow.) Turn the oven off, leave the door slightly open, and let the meringue cool completely in the oven (for about two hours).
Shortly before serving gently place the meringue on your serving plate. Whip the cold cream and sugar in your electric mixer, with the whisk attachment (can use a hand mixer or a wire whisk), until soft peaks form. Mound the whipped cream into the center of the meringue and arrange the kiwi on top of the cream, and then the chocolate curls. Serve immediately.
I hope you will try this. This recipe is really great and also delicious.
This pavlova was gone in two days :)
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