Pavlova. pernahkah anda mendengar perkataan ini? Tau tak Pavlova tu ape? Kalau nak tau, Pavlova ni sejenis makanan, lebih tepat lagi Dessert. Kalau dengar namanya, korang agak-agak makanan negara mana ni? haha...
pavlova ni, walaupon namanya macam middle eastern, sebenarnya asal originaliti dari australia atau new zealand... kat bawah ni serba sedikit tentang pavlova yang aku google dari internet.
Pavlova (Pav) is a meringue cake that has a light and delicate crisp crust and a soft sweet marshmallow center. This lovely dessert is typically served with softly whipped cream and fresh fruit. There is a long standing debate about whether New Zealand or Australia invented this dessert, which has yet to be resolved. What we do know is that the name, Pavlova, was chosen in honor of the Russian ballerina, Anna Pavlova, who toured both New Zealand and Australia in 1926.
so, basiccaly, its a meringue cake. Ok, now dah tau, memang dia completely meringue, heavy cream dan fruits sahaja resepi dia... tapi sangat sedapppp!!!!!! dan mahalll!!!!!!! tapi berbaloi nak makan....
nak kata susah nak buat..... hmmm aku boleh kata, its more about the right technique lah untuk dapatkan meringue yang sempurna, dan nak pukul heavy cream tu, Sebab dari segi ingredient, sangat simple hokey~ sikit je bahannya, dan tak perlu bake a cake pon... (tak sure ia dipanggil cake atau tidak... tapi memang bukan kek).
Resepi pon macam aku cakap, simple je...
4 large (120 grams)egg whites
1 cup (200 grams) superfine (castor)sugar
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)
Topping:
1 cup (240 ml) heavy whippingcream
1 1/2 tablespoons (20 grams) granulated whitesugar
1/2 teaspoon purevanilla extract
senang kan? cuma kena teknik yang betul je untuk jadi. hehehee.... Noural Huda, jom kita try buat pavlova~~~ meh la~~ meh la~~~~
gambar-gambar disini semua adalah pavlova yang aku beli kat Serai @ Empire Mall last 2 weeks. Harga adalah RM15/ slice (slice yang besarrr). So, bayangkanlah kalau buat sendiri... murah je sebenarnya... bukan pakai benda mahal pon kan... egg whites, cornstarch, castor sugar.... alaaahai.... senang sangat bahannya....
ok, ni lagi sikit pasal pavlova, yang aku dok cerita, teknik, teknik tu kan.... (lepas ni boleh try buat sendiri)
A Pavlova is a meringue, and it is important when making any meringue that the egg whites reach maximum volume, so make sure your mixing bowl and whisk are clean and free of grease. Since we need just the whites of the eggs, the eggs will need to be separated. It is easier to do this while the eggs are still cold. Once separated, cover the egg whites and let them come to room temperature before using (about 30 minutes).
Once the egg whites and sugar form stiff peaks it is time to gently fold in the cornstarch and vinegar. Adding these two ingredients will give the Pavlova a crust that is dry and crisp, with a soft marshmallow-like interior.
Australian Stephanie Alexander in her excellent book "The Cook's Companion" gives us a few pointers on how to tell a good Pavlova, "if syrupy droplets form on the surface of the meringue, you'll know you have overcooked it; liquid oozing from the meringue is a sign of undercooking". So it is best to cook the meringue in a slow oven and then to turn off the oven and let it cool slowly.
The Pavlova can be made several days in advance of serving, if it is stored in a cool dry place, in an airtight container. A Pavlova is usually served with softly whipped cream and fresh fruit.
Read more:http://www.joyofbaking.com/Pavlova.html#ixzz12fyshyTz
Once the egg whites and sugar form stiff peaks it is time to gently fold in the cornstarch and vinegar. Adding these two ingredients will give the Pavlova a crust that is dry and crisp, with a soft marshmallow-like interior.
Australian Stephanie Alexander in her excellent book "The Cook's Companion" gives us a few pointers on how to tell a good Pavlova, "if syrupy droplets form on the surface of the meringue, you'll know you have overcooked it; liquid oozing from the meringue is a sign of undercooking". So it is best to cook the meringue in a slow oven and then to turn off the oven and let it cool slowly.
The Pavlova can be made several days in advance of serving, if it is stored in a cool dry place, in an airtight container. A Pavlova is usually served with softly whipped cream and fresh fruit.
Read more:http://www.joyofbaking.com/Pavlova.html#ixzz12fyshyTz
Comments