Monday, July 5, 2010

Red, White and Pavlova!

I've been wanting to make a pavlova since I got to try it at a Passover seder. It's a huuuuuge meringue, topped with fresh whipped cream and berries. You say "so what?" right? Oh man, it's so good.

I cooked this meringue FOREVER. At a very luke warm temperature (180 deg) for 1.5 hours. It had to stay in the oven for another hour with the temp off to cool down. My patience was rewarded! It was a sweet, crystallized crispy bite into a smooth, light-as-air middle. The fresh whipped cream was perfect, as were the sweet-as-candy strawberries and blueberries. I made a raspberry sauce with raspberries, sugar and raspberry preserves.

Well, my family got a kick out of the funny name, and I got a kick out of exposing them to a very different dessert! Next up: meringue nests for individual desserts. I saw Ina Garten make them, 'nuff said.

Hope everyone had a Happy Fourth!

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