I have never ever not ever heard of a pavlova until...duhn duhn duhn duhn...Great British Bake-off. I still didn’t plan on making one because if it was on GBBO (wonder if that is the acronym they use or if it’s GBBo or GBB-O WTBBCS...we the bomb cooking show) it is probably over my head. Nevertheless, after each episode I go through and Pinterest the heck out of stuff they made...cuz dreams.
So back to the today...sort of...I made my own pasta last week. It uses a lot of egg yolks and I had a egg whites left over...what to do with them?? Hmmmm.... google how to use egg whites? Great idea. It says pavlovas....go to Pinterest and see if you pinned any after GBBO? Another superb idea....ahhhh yes...there it is!
So in conclusion, I decided on this pavlova recipe and it was so much easier than I imagined and so much more difficult to eat cuz...it’s crispy and marshmallowy and blackberry-creamy. So what I’m saying is...make it and revel in the messy deliciousness! Ps pavlovas were named after Anna Pavlova a Russian Ballerina...but why tho’?
Yes, I used my finger to clean the extra cream off the plate...it’s the right thing to do. The wrong thing is I didn’t get all of it!
Pavlova with blackberry compote from fifteen spatulas
1/2 cup egg whites at room temperature (for seriously and I was unbelievably patient and did get it to room temp. Go me!)
1/8 tsp cream of tartar
1/8 tsp salt
1 cup granulated sugar
1.5 tsp red or white wine vinegar
1/2 teaspoon vanilla extract
Chantilly Cream (aka whipped cream with vanilla)
1 cup heavy whipping cream (I accidentally grabbed half and half and had to run out in the middle of cooking pavlovas to grab cream!😮)
1 Tablespoon sugar
1/2 tsp vanilla extract
Blackberry compote (aka cooked berries with sugar)
12 oz blackberries (or whatever berries you have or desire!)
1 Tablespoon sugar (the author said optional...hahaha)
1 Tablespoon of lemon juice
Zest of lemon (I didn’t do this because I used bottled juice)
To make he pavlova:
First position
Preheat oven to 350 degrees F, and use parchment paper to line a baking sheet cuz parchment paper is the bestestestest.
Second position:
Whip those egg whites....with the cream of tartar and salt. Stand, hand or real hand mixer...whatever just mix until foamy. About 60 seconds for those using electricity.
Third position (do you get me hilarious reference to ballet yet?)
Time for the rest of the stuff! Add sugar, cornstarch, vinegar and vanilla and whip on high until it is irresistibly glossy with stiff peaks.
Plié (hey, it only takes one person to think I’m funny and I count as 1)
Take a big soup type spoon and get a big ol’ dollop of this silky, creamy stuff and make a nice round nest. Swirl it and make it look purty. Only about 1.5 inches tall and 3 or 4 inches across. You should be able to make six. Try to keep them far apart from each other because honey, they grow!
Allégro
Bake these puppies aka pavlovas for 10 minutes and then turn down the oven to 300 degrees and cook for another 40 minutes (and if you need to run out and buy your heavy cream, now is the time)
The pavlovas will expand turn lightly toasty tan and crack a bit.
When the 40 minutes are up, turn off the oven but prop open the door and let the pavlovas slowly cool in the oven ( and don’t keep opening and closing the oven door because you keep forgetting you are leaving it open on purpose and remembering you are leaving it open and then forgetting again...maybe true story)
Chantilly cream and a pretty face...or something
Pour the cream into a bowl and mix it until thick and then add the sugar and vanilla and mix until you can’t stand it any longer and have to taste test it...I mean until it forms nice soft peaks that need to be tested repeatedly with your finer...I mean spoon, I mean...just lick the beaters.
Blackberry Compote (not to be confused with compost)
Combine all ingredients in a saucepan and cook on medium for 8-10 minutes until soft and juicy. I also mashed them down.
Now for the fun part...Plating!
Place each fancy pants pavlova onto a plate. Dollop your delicious chantilly cream on top and then add the compote. Ta-da!
Now you feel all fancy and stuff!
Ps we eventually used a knife to cut through the marshmallowy inside. Just a tip!
Let me know if you try it!
No comments:
Post a Comment