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Tuesday, 17 January 2012

Kiwi Pavlova

Topping cuma Whipping cream + Buah Kiwi + Filling Kiwi



Sedap.. Nyum.. nyum...


Saya ambil resepi disini


Pavlova Recipe

INGREDIENTS

Meringue:
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
1 1/2 Tbsp cornstarch
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt

Topping:
2 pints fresh or frozen berries
1/4 cup sugar
Whipped Cream for topping

METHOD

1 Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl.

2 In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.

3 Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.

4 Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.

5 Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.

6 Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.

7 Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream.

*** Nota : Saya cuma picitkan filling kiwi aje.. x de le sampai wat sos buahan nyer ekk....

9 comments :

  1. Dah ramai org buat ni.kak ros je belum pernah cuba.Bila la nak sampai seru......

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  2. Met Malam Mayang..wah penasaran sama pavlopa, teman fb pun sudah banyak yang buat. lain kali mau coba juga deh.. ;)

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  3. sedapnya...megidam betul nak mknnya

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  4. X sampai seru lagi nak baking pavlova ni. Tp nmpm cm menarik..

    ReplyDelete
  5. sedap ker mayang..tak pernah try lagi..tp mestilah sedap kan..

    ReplyDelete
  6. Salam Mayangsayang,

    Baru hari ni Kak Ros dengar nama kuih ni....Tak pernah makan pun,mesti sedap kan mayang pasai ada whipping cream ngan buah kiwi tu.....

    ReplyDelete
  7. KAK ROS SINARAN , SERU2 KAN LAH KAK ... SBB SEDAP RASA NYER,

    MELLY .. COBA MMG PERLU DI COBA KALAU MAU TAU RASANYA GIMANA...

    AJUMOHIT, ISHHH JGN NGIDAM PEGNEN SUDAH.. JENUH GAK NAK MENGANTORNYER.. SENSITIP KALAU BAB ORG PEKNEN TERINGIN.. TAU CAMNA RASANYER... HEHEHE..

    MAMA EMA.. SAMA LE NGAN MAYANG.. BARU TAU AJE.. SBB RAMAI GENG MEMASAK DAH MENCUBANYER.. TU YG TERINGIN NAK TAU APE RASANYER...

    KAK FIEDA.. SEDAP KAK ... MEH LE TRY ....

    KAK ROS,BUKAN AKAK SORANG AJE YG X PENAH DENGO..MAYANG PUN BARU2 AJE SIBUK NAK MEMBUATNYER... TAPI TANG WHIPPING CREAM DAN MASAM MANIS BUAH KIWI TU LE YG BUATKAN IANYER SEDAP.. KALAU X DE RASANYER X LEH MAKAN ... MANIS CIT CIT .(SAMBIL KEDIP2 MATA)

    NORLIEHARUMAINI.. SEDAP ... MANIS TU DAH POTONG NGAN RASA MASAM BUAH KIWI DAN LEMAK WHIPPING CREAM SO RASA DIA JADI SEIMBANG ...

    ReplyDelete

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