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Dec. 21st, 2014 @ 08:07 pm Pavlova!
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One of the cool things of having a semi-professional mixer, is that beating egg whites into a stiff mass is not really a problem: just pop 'em in the bowl, set the Kitchenaid on maximum, and within two minutes it's done.
Which means that all sorts of recipes that rely on egg whites are suddenly within grasp. And knowing us, that means 'sweets recipes'. The macaron shells are one example, but there's so much more to try...

Today, we tried out a recipe that we want to do for dessert at klik mother's Christmas dinner: pavlova! But instead of whipped cream, we used pattisier cream (using egg yolks and vanilla). The fruit filling was cooked up with a bit of agar and lemon juice.

It was so deliciously soft on the inside, with a lovely 'crunch' on the outside. The rich cream and the sweetness of the fruit really complemented it. I think this is a dessert we can serve with pride!
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curry ga dekita!
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From:gertvr
Date:December 21st, 2014 09:28 pm (UTC)
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Hmmmm, pavlova...Sweet delicious calories, mijn favoriete ingrediënten :-)
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From:sbslink
Date:December 21st, 2014 11:20 pm (UTC)
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That looks yummy! Pavlova is still on my list to make some time. Right now my head is too stressed for baking, but I do enjoy making meringues so this would also be nice. And something I could make cowmilk free.
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From:fub
Date:December 22nd, 2014 07:57 pm (UTC)
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The pavlova's themselves are without cowmilk, but the cream (either this pattisier cream or whipped cream) does contain milk. You'd need something else to 'stick' the fruit to the pavlova's -- but isn't there also something like vegetable whipped cream? That might work, if you whip it nice and stiff!
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From:sbslink
Date:December 22nd, 2014 10:30 pm (UTC)
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Yeah there is soy based whipped cream as well.
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From:babarage
Date:December 22nd, 2014 03:49 pm (UTC)
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Funny , pavlova will be our dessert as well this christmas. Interesting idea to use the yoke for a crème patissier, wasn't planning on that but might just do that as well!
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From:fub
Date:December 22nd, 2014 07:56 pm (UTC)
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Well, there's not much else I could do with the yolks, and I wanted to do something more special than whipped cream...

I used this recipe, and it came out quite nicely.
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From:gertvr
Date:December 24th, 2014 07:16 pm (UTC)
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Morgen gaat 'ie bij ons de oven in, ik ben benieuwd! Dank voor de tip ;-)
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From:fub
Date:December 25th, 2014 08:54 am (UTC)
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Ha! Het wordt nog eens een trend, pavlova's voor het kerst-dessert!
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From:zolphia
Date:December 24th, 2014 03:22 pm (UTC)
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I'm hesitant of doing egg-white-only recipes. Not so much because of the whipping, but because of the splitting-an-egg thing. I always fear I'll puncture the yolk and make a mess of things.

Still intend to actually try it one of these days. Any splitting-tips for then?
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From:fub
Date:December 25th, 2014 08:58 am (UTC)
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I use one of these three options:

- Wholesalers have milk cartons with egg white. Pasteurised as well, which is nice if you want to use it in semi-raw cookie dough.
- Use your hands. Crack the egg carefully, and pour the egg on to your other hand. Spread your fingers so the egg white can pass through, but catch the yolk with your fingers. Use a separate bowl to split the egg, and only add the egg white to the 'collection' if the splitting went well.
- Ask klik, she's better at it than me.
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