Pavlova

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Western cuisine

Quick and easy

“Is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue cake with a crisp crust and soft, light inside, usually topped with fruit and, optionally, whipped cream. The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s.”

I enjoy eating pavlova infront of the tv. Pavlova is generally made in summer because it is light and fruity. During my first semester at Cordon Bleu, I remember making a basic meringue with a big ballon wisk to allow more air and less whisking.

You will need:
6 egg whites
200g caster sugar
1 lemon
Pinch of salt

Garnish:
Strawberries
Raspberries
Passion fruit
Chiffonade mint leaves
Whipped cream

Pre-heat the oven to a 140 degrees. In a bowl, separate the yolks to the egg whites. In the metallic bowl, whisk the egg whites with a pinch of salt and squeeze a little lemon into the mix. Keep whisking till it becomes bubbly, do a few inclusions of sugar till it is fluffy and glossy looking in texture and does a stiff peak. With a rubber spatula, transfer the pavlova onto a baking tray, bake it for an hour and when it’s cooked, turn off the oven and leave the pavlova to cool. In a bowl, add the whip cream and whisk till it becomes thick in consistency. Add the whipped cream over the pavlova and garnish with fruits.

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Other types of garnishing:
Pomegranate,
Kiwi and blue berries,
Cherries,
Mango,
Pomegranate with crushed pistachio with honey,
Strawberry coulis, peach, raspberries with icing sugar dusting
Pomelo and grapefruit
Dragon fruit with kiwi and mango,
lychee and fig,
Pineapple and blueberries.

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The Author

Born into a family that love food, Kelsey inherited her cookery skills from both her grandmother and mother that enable her to prepare delicious home cooked meals.

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