This is moderately embarrassing :oh noes:
It's been years since i made a pav, and apparently i don't have any recipes for one. Anyone willing to help me out and share some of their recipes? Been tasked with making one tomorrow.
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This is moderately embarrassing :oh noes:
It's been years since i made a pav, and apparently i don't have any recipes for one. Anyone willing to help me out and share some of their recipes? Been tasked with making one tomorrow.
Just buy one of those pavlova in a plastic egg kits :p
(Joking)
Go to supermarket, look for a pavlova quick-mix.
Usually shaped like an egg. Its actually REALLY good!
No idea how to make one but I'm good at eating them.
Thats 1 thing i have never made.
3 egg whites
3 T water cold
1 C caster sugar
1 t vinegar
3 t cornflour
1 t vanilla essence or 1/4 t vanilla paste ( vanilla up to you)
Oven 150c. Beat whites to stiff. Add water. Beat again. Add sugar slow while beating. Slow beater add vinegar, cornflour, vanilla.
Spread onto 20cm round baking paper circle. Will grow about 2cm.
Bake 45 mins. Oven off and leave to cool in oven.
Then deliver to south canterbury with whipped cream, rasberies and a bottle of rum......
Yeah mate I've done one, all I remember is to beat the egg whites for at least 15min's or more. apparently the more they are beaten the better. Use canned mandarin's as opposed to real ones 's and kiwi fruit is a must. Don't shy on the whipped cream either.
A stiff pav mix is identified when lifting a spoon from the mix the peak that follows the spoon does not fold over when it releases from the spoon
If it folds down in any way then keep beating it with the kenwood chef
Thanks for the help guys, giving it a crack today, hopefully they'll like it :thumbsup:
Made in NZ or Oz?Quote:
Originally Posted by Gerbs
Better half knocked this up, yum!Attachment 32905
