Today’s topic is the Pavlova.
When I make large amounts of confectioner’s custard, I use a lot of egg-yolks so I am left with a mass of egg-white which needs to be used up somehow. Normally, I would make it into macaroons or ‘dacquoises’ (biscuits made using egg-white and powdered almond). However, when red berries are plentiful, I tend to try out other recipes.
The word ‘Pavlova’ would suggest that this dessert originated in Russia but that is not the case. It comes from New Zealand or Australia (each country stakes its claim to have discovered the recipe) and was dedicated to the ballerina Anna Pavlova who is considered to be the finest classical ballet dancer of all time.
Pavlova v Eton Mess.
When one actually examines the Pavlova recipe, it is merely whipped Chantilly cream with the addition of red berries. The main difference between the two is in the way the meringue in each is baked.
In the Pavlova, the outside shell of the meringue is crisp while the inside is moist. That is why the baking stage is shorter than for the traditional meringue : in a Pavlova, the moisture is not fully expelled.
So, without further ado, here is the recipe for a Pavlova :
For the meringue :
- 110g egg white (4 medium eggs normally)
- 100g caster sugar
- 100g icing sugar
- 1 pinch of salt
For the vanilla Chantilly cream :
- 300 mL double cream
- 55 g icing sugar
- 1 ts of vanilla paste
- zest of limes
The Meringue :
Beat the egg-whites for 5 minutes until stiff then add the icing and caster sugar together with the pinch of salt.Whip till the mixture is at the ‘stiff peaks’ stage.
With a piping-bag, pipe the meringue onto a silicone sheet and bake at 120C for 1 hour 20 minutes.
The Vanilla flavoured Chantilly Cream :
Whip the cream and icing sugar together until the resulting mixture is perfectly smooth thus preventing the Chantilly cream turning out ‘grainy’ or getting to the butter stage ! Add the green lemon peel.
Pour the cream over the meringue and pile the red berries on it as per your own arrangement anf finally add a few leaves of mint. Enjoy !
For further explanations: ( Harold Mc Gee Food and cooking)
Beat egg whites and you create a structure. Meringues started to appear in the cookery book around 1650.
It’s a mass of bubbles (air trapped) and the white spread out into a thin film to form the bubbles walls.
The mechanical movement of the whisk will unfold the compacted protein contained in the egg whites and create smaller and smaller air bubbles trapped.
Tags: glutenfree, meringue, pavlova, recipe
This post was written by Severine Rutherford