wildfoods recipe:

pavlova

Pavlova for those of you that have never come across it before is somewhere between a meringue and marshmallow, it has that crisp meringue shell and yet has a soft marshmallow type centre. Controversy always reigns down here as to whether it is an Australian or New Zealand creation / dessert . . . and next to rugby I think it's the biggest rivalry between the Australians and Kiwis. What is known is that it was created and named for Anna Pavlova the ballerina. There are many recipes for Pav (as it is known here in the Antipodes) but this is my favourite.

ingredients

castor sugar egg whites white vinegar or lemon juice corn flour vanilla essence

400 200 1 25

gm ml tsp gm sq

production method #1

1. Place the egg whites and sugar in a bowl over a bain-marie
2. Whisk the whites and sugar together until it reaches a temperature of 40ºC (it will feel just warm to the touch if you do not have a food thermometer)
3. Remove it from the bain-marie and continue beating it until it is completely cold
4. When the mixture is cold fold in the sifted corn flour
5. Add the vanilla essence to taste (approx. 2 tsp) and the vinegar

production method #2

1. Place the egg whites into the bowl and beat to the soft peak stage
2. Gradually whisk in the sugar until the stiff peak stage is obtained and the mixture is smooth and glossy
3. Fold in the sifted corn flour
4. Add the vanilla essence to taste (approx. 2 tsp) and the vinegar
5. Place a large bottomless cake ring onto a baking sheet lined with greaseproof paper or a silicon mat, spoon in the mixture and level it off with a palette knife
6. Run a knife around the inside of the cake ring to remove it and tidy the edges with a palette knife
   
   or
   
   
7. Spoon mixture onto silicon mat or baking sheet lined with greaseproof paper and shape free form with a warm, wet palette knife
8. Cook in a warm oven 160°C just until the Pavlova starts to crack with little or no colour
9. Remove from the oven and allow to cool

chef notes:

One large one or smaller individual ones may be formed and cooked.

The taller / thicker the Pavlova the better, as this ensures a creamier centre: about 15cm tall is ideal.

Serve with whipped cream and fresh fruits or as did, make it part of a larger dessert.

email chef@tallyrand.info