Friday, May 14, 2010

What's Cooking?

As promised, here are some pictures of the pavlova Chrissie made for our Mother's Day meal.

She actually made two so Engineer couldn't eat both of them in one sitting - although I'm sure left to his own devices he would have made a valiant effort.
I will try and translate the amounts and method as best I can.

Chrissie's Pavlova

3 egg whites, room temp
6oz. (175g) icing sugar (powdered sugar)
1 tsp. cornflour (corn starch)
1/4 tsp. vanilla essence (extract)
1 tsp. distilled vinegar
1/2 pint double cream, whipped (about a cup of whipping cream, whipped)
fruit - berries, orange segments, etc.

Cooking Time 1 1/2 hours at 140C, Gas Mark 1, or 275F

Line an ovenproof plate with parchment paper.
Put egg whites in a bowl and beat until stiff and dry.
Beat in half the sugar unitl the mixture is shiny.  Fold in the rest of the sugar with the cornflour, vanilla, essence, and vinegar.
Spread the meringue mixture on the plate, making a shallow bowl shape.


Bake in a pre-heated oven for 1 1/2 hours. 
Remove from the oven, leave to cool the peel off paper.


Smooth the cream over the pavlova and decorate with fruit.


There you have it folks - Engineer's favorite dessert.  Chrissie's pavlova is different from others because the meringue is crunchy on the outside and slightly marshmallowy on the inside.  Mmmmmmm......

This is part of Full Plate Thursday.

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