Icecub
06-03-2004, 03:18 PM
Say pavlova and half the world with think of Anna Pavlova, the famous Russian ballerina, and the other half of that delicious meringue-and-fruit dessert by the same name. But what's the connection, and is there one?
Collins English Dictionary describes the pavlova as: "a meringue cake topped with whipped cream and fruit, popular in Australia and New Zealand. Often shortened (Australian, informal) to pav." But the name itself does nevertheless come from that fabulous ballerina. The story goes that, so impressed where the Australians (some say the New Zealanders) with the Russian ballerina's solo performance in Swan Lake when she toured the countries in 1926, they decided to create and name the fruity-meringue dessert in her honour. Bet you didn't know the Ozzies or Kiwis invented anything outside of the sporting arena! Enough said, now's the time to tell you how to make your own pavlova.
Although a pavlova sounds like the simplest dessert - meringue base filled with cream and topped with fruit - getting it right is an exact science. Most challenging is the meringue base which should be crispy on the outside and gooey on the inside. Herbert Sachse, once chef at the Esplanade Hotel in Perth, and who's credited with inventing the dessert, added cornflour and vinegar to the basic egg white and meringue recipe to 'soften' it, saying "I had always regretted that the meringue cake was too hard and crusty, so I set out to create something that would have a crunchy top and would cut like a marshmallow."
Every cook has his or her own method for making a pavlova meringue, which doesn't make it any easier for newcomers. But follow this recipe from New Zealand's top pavlova producer, Cowell's Genuine Pavlova Kitchens, and you can't go wrong.
Set oven to 150 degrees C. Beat 4 egg whites and ¼ teaspoon salt in a bowl until soft peaks form (not stiff as most recipes say!). Gradually (very gradually, ie, a spoon at a time) add 1 cup castor sugar while beating. Continue until stiff peaks form. Slowly, slowly, slowly beat in the remaining ingredients: 1 teaspoon vanilla essence, 1 teaspoon vinegar and 2 teaspoons cornflour. Turn mixture out onto a buttered baking paper-covered tray (lightly sprinkled with cornflour). Shape into a circle approximately 23 cm (9 in) in diameter. Reduce oven temperature to 140 degrees C. Bake for 15 minutes, then further reduce the oven temperature to 120 degrees C and bake for 1 ¼ hours. Cool completely in the oven (some like to do this overnight). That's it. But remember these important points:
Your eggs must be a room temperature
Your bowl (never a copper bowl) and all other equipment must be squeaky clean (no dust or water in sight)
Not a spec of egg yolk should land in the egg white
If you have one, use an electric food mixer, and beat the mix until it's as smooth as you can get it.
Add sugar slowly; sprinkle a dessertspoon at a time across the surface with a good interval between additions.
Add liquids literally a few drops at a time, continuously beating as you do so.
Feel free to fold chopped nuts or top quality dark chocolate into your meringue mixture.
The taller/thicker the pavlova the better, as this ensures a creamier centre: about 15cm tall is ideal.
Cool your pavlova meringue completely in the oven before removing and filling.
You can make the meringue base three or four days in advance and store it in an airtight container in a cool, dry place.
Once the whipped cream and fruit are placed on the meringue, it should be eaten immediately, or the meringue will start to soften and go soggy.
To fill the base you can use fresh whipped cream, or whip your cream to medium peaks and fold in 3 tbsp crème fraîche or sour cream; 2 tbsp sugar and about 5 tbsp fresh raspberry juice or fruit Liqueur (Cointreau or Cassis come to mind). If that's not your thing, add a small amount of cocoa powder to the cream before whipping, or fold in chocolate shavings or crushed brandy snap pieces minutes before serving (not earlier or it will all melt). You could also use Chantilly Cream, cream cheese, custard or ice cream instead of or with cream, of course.
Pavlova is traditionally topped with passionfruit (or so the legend goes), but you can use strawberries, bananas, kiwis, grapes, gooseberries, sliced mango, chopped pineapple - in fact any fruit you like. And no-one's going to say no to a sprinkling of chopped nuts or shavings of the best dark chocolate you can find.
So, now you know what you're making this weekend, off to the shop for the freshest free-range eggs, farm-fresh cream and organic fruit. You can work it all off in the gym on Monday.
http://www.food24.co.za/Food24/
Collins English Dictionary describes the pavlova as: "a meringue cake topped with whipped cream and fruit, popular in Australia and New Zealand. Often shortened (Australian, informal) to pav." But the name itself does nevertheless come from that fabulous ballerina. The story goes that, so impressed where the Australians (some say the New Zealanders) with the Russian ballerina's solo performance in Swan Lake when she toured the countries in 1926, they decided to create and name the fruity-meringue dessert in her honour. Bet you didn't know the Ozzies or Kiwis invented anything outside of the sporting arena! Enough said, now's the time to tell you how to make your own pavlova.
Although a pavlova sounds like the simplest dessert - meringue base filled with cream and topped with fruit - getting it right is an exact science. Most challenging is the meringue base which should be crispy on the outside and gooey on the inside. Herbert Sachse, once chef at the Esplanade Hotel in Perth, and who's credited with inventing the dessert, added cornflour and vinegar to the basic egg white and meringue recipe to 'soften' it, saying "I had always regretted that the meringue cake was too hard and crusty, so I set out to create something that would have a crunchy top and would cut like a marshmallow."
Every cook has his or her own method for making a pavlova meringue, which doesn't make it any easier for newcomers. But follow this recipe from New Zealand's top pavlova producer, Cowell's Genuine Pavlova Kitchens, and you can't go wrong.
Set oven to 150 degrees C. Beat 4 egg whites and ¼ teaspoon salt in a bowl until soft peaks form (not stiff as most recipes say!). Gradually (very gradually, ie, a spoon at a time) add 1 cup castor sugar while beating. Continue until stiff peaks form. Slowly, slowly, slowly beat in the remaining ingredients: 1 teaspoon vanilla essence, 1 teaspoon vinegar and 2 teaspoons cornflour. Turn mixture out onto a buttered baking paper-covered tray (lightly sprinkled with cornflour). Shape into a circle approximately 23 cm (9 in) in diameter. Reduce oven temperature to 140 degrees C. Bake for 15 minutes, then further reduce the oven temperature to 120 degrees C and bake for 1 ¼ hours. Cool completely in the oven (some like to do this overnight). That's it. But remember these important points:
Your eggs must be a room temperature
Your bowl (never a copper bowl) and all other equipment must be squeaky clean (no dust or water in sight)
Not a spec of egg yolk should land in the egg white
If you have one, use an electric food mixer, and beat the mix until it's as smooth as you can get it.
Add sugar slowly; sprinkle a dessertspoon at a time across the surface with a good interval between additions.
Add liquids literally a few drops at a time, continuously beating as you do so.
Feel free to fold chopped nuts or top quality dark chocolate into your meringue mixture.
The taller/thicker the pavlova the better, as this ensures a creamier centre: about 15cm tall is ideal.
Cool your pavlova meringue completely in the oven before removing and filling.
You can make the meringue base three or four days in advance and store it in an airtight container in a cool, dry place.
Once the whipped cream and fruit are placed on the meringue, it should be eaten immediately, or the meringue will start to soften and go soggy.
To fill the base you can use fresh whipped cream, or whip your cream to medium peaks and fold in 3 tbsp crème fraîche or sour cream; 2 tbsp sugar and about 5 tbsp fresh raspberry juice or fruit Liqueur (Cointreau or Cassis come to mind). If that's not your thing, add a small amount of cocoa powder to the cream before whipping, or fold in chocolate shavings or crushed brandy snap pieces minutes before serving (not earlier or it will all melt). You could also use Chantilly Cream, cream cheese, custard or ice cream instead of or with cream, of course.
Pavlova is traditionally topped with passionfruit (or so the legend goes), but you can use strawberries, bananas, kiwis, grapes, gooseberries, sliced mango, chopped pineapple - in fact any fruit you like. And no-one's going to say no to a sprinkling of chopped nuts or shavings of the best dark chocolate you can find.
So, now you know what you're making this weekend, off to the shop for the freshest free-range eggs, farm-fresh cream and organic fruit. You can work it all off in the gym on Monday.
http://www.food24.co.za/Food24/