Strawberry Pavlova (page 196)
4 large egg whites 1 pound strawberries, about
Pinch of salt 2 pints, hulled and halved
1 1/4 cups superfine sugar, plus more for berries or quartered
2 tsp. cornstarch, sifted
1 tsp. white-wine vinegar 1/2 tsp. balsamic vinegar
Vanilla extract 2 cups heavy cream
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper, using an 8 or 9 inch cake pan as a guide.
2. In bowl of electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high speed. Continue until satiny peaks begin to form. Gradually beat in 1 1/4 cups sugar a tablespoon at a time, until meringue is stiff and shiny.
3. Sprinkle in cornstarch, white-wine vinegar and a few drops of vanilla, and fold in gently.
4. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven and immediately reduce heat to 300 degrees.
Bake for 1 hour and 15 minutes. Turn off heat, and allow meringue to cool completely in oven.
5. Meanwhile, in a mixing bowl, combine strawberries, 1/2 tsp. vanilla, balsamic vinegar and sugar to taste. Cover with plastic wrap. Let sit at room temperature for at least 15 minutes, and up to 2 hours.
6. To serve, invert meringue onto a plate, and carefully peel off parchment. (Crisp top of meringue will now be against plate.) Whip the 2 cups of heavy whipping cream, until it is thick enough to hold peaks. Spread it evenly over meringue. Cover cream with strawberries. Serve immediately. Serves 6.
4 large egg whites 1 pound strawberries, about
Pinch of salt 2 pints, hulled and halved
1 1/4 cups superfine sugar, plus more for berries or quartered
2 tsp. cornstarch, sifted
1 tsp. white-wine vinegar 1/2 tsp. balsamic vinegar
Vanilla extract 2 cups heavy cream
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper, using an 8 or 9 inch cake pan as a guide.
2. In bowl of electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high speed. Continue until satiny peaks begin to form. Gradually beat in 1 1/4 cups sugar a tablespoon at a time, until meringue is stiff and shiny.
3. Sprinkle in cornstarch, white-wine vinegar and a few drops of vanilla, and fold in gently.
4. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven and immediately reduce heat to 300 degrees.
Bake for 1 hour and 15 minutes. Turn off heat, and allow meringue to cool completely in oven.
5. Meanwhile, in a mixing bowl, combine strawberries, 1/2 tsp. vanilla, balsamic vinegar and sugar to taste. Cover with plastic wrap. Let sit at room temperature for at least 15 minutes, and up to 2 hours.
6. To serve, invert meringue onto a plate, and carefully peel off parchment. (Crisp top of meringue will now be against plate.) Whip the 2 cups of heavy whipping cream, until it is thick enough to hold peaks. Spread it evenly over meringue. Cover cream with strawberries. Serve immediately. Serves 6.
This. was. EXCELLENT.
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