|
|
Post by rikita on Dec 30, 2016 10:46:44 GMT -5
so i have seen pavlova mentioned so often in this forum, i decided to make it for dessert tomorrow (dinner is raclette with my whole family) ... i decided for this recipe, as it got the most points on the website - does it look authentic? (the website is in german though) pavlova on chefkoch.de ... we will be five adults and two (small) kids - according to that site that would mean six eggwhites and about 500 ml whipped cream - the cream sounds a lot - is it about right or will i end up with lots of leftovers? any other tips - like what fruit taste best on it? (i bought kiwi fruit, passion fruit, kaki fruit, frozen mixed berries and frozen strawberries so far) |
|
|
|
Post by libbyh on Dec 30, 2016 17:25:02 GMT -5
I doubt you will need that much whipped cream, but it depends how thick you want that layer to be. The picture shows way more fruit than we would use on a pavlova - normally I would just have passionfruit (essential) plus some slices of kiwifruit and strawberries or other berries for decoration. This recipe only suggests 300 ml of cream www.taste.com.au/recipes/19217/traditional+pavlova |
|
|
|
Post by rikita on Dec 30, 2016 19:29:10 GMT -5
thanks! will look at both and see which recipe i follow (have to go a bit by ingredients, as i went shopping for the first, but might adapt amounts according to the second) ... very curious what it will taste like!
|
|
|
|
Post by snowwhite on Dec 31, 2016 8:04:47 GMT -5
Don't know if you've done anything yet, but I'd go for 3 egg whites max and 300ml or so of cream. Also ok to go for one type of fruit, or two that look good together, although I like the fruit salad approach too.
|
|
|
|
Post by libbyh on Dec 31, 2016 8:21:57 GMT -5
3 eggwhites won't make a big enough pavlova to feed 5 adults and 2 kids.
|
|
|
|
Post by snowwhite on Dec 31, 2016 8:55:47 GMT -5
I very rarely use more than 2 and find it's plenty for that sort of number. Actually I might make two bases, each with two egg whites, just in case. I guess it depends how full everyone is from what they've eaten already, but one base made from 6 is (I think) ridiculously huge, and hard to slice as well. Tried it once, not again.
|
|
|
|
Post by wombatrois on Dec 31, 2016 19:54:57 GMT -5
2 or 3 egg whites is just not enough for an authentic pavlova, sorry!
Also agree the German recipe seems to have way too much fruit. Essential on a "normal" white pav is passionfruit, with perhaps some berries.
I make a chocolate pavlova that just has raspberries. Perfect (for a slightly inauthentic style :-))
|
|
|
|
Post by rikita on Jan 1, 2017 13:50:42 GMT -5
i ended up keeping more to the german recipe, mainly because somehow my phone had trouble displaying the other site ... had a bit trouble making the egg whites stiff, but it still turned out nice ... used more fruit than authentic, i suppose - because my family all said they like a lot of fruit - and used only a bit less cream than in the german receipe, but will use less next time ... but i really liked it, altogether, and so did the others (except for my brother who it turns out does not like baiser) - amount wise, we ate a bit over half, as we had a lot of raclette before, but i had some more for dessert today ...
|
|
|
|
Post by fishface on Jan 2, 2017 22:53:14 GMT -5
The modern recipes seems to use more fruit so I think that seems fine. Also, fruit changes depending on location (nz used more kiwifruit and strawberry, for instance) so just add on what you like  |
|
|
|
Post by HalcyonDaze on Jan 3, 2017 0:14:43 GMT -5
We always had passionfruit on the ones mum made.
|
|
|
|
Post by Phar Lap on Jan 3, 2017 8:20:26 GMT -5
We always had passionfruit on the ones mum made. We did too HD - passionfruit on pav is de rigueur! Here's my pavlova recipe from the first cookbook I ever purchased. IngredientsEgg whites (6 is a good number) 2 rounded Tsp sugar to each egg white 1 level ts cornflour to each egg white 1/2 ts vinegar to each egg white vanilla MethodFirst - pre-heat oven to 300° F (145° Celsius) 1. Beat egg whites till stiff, add sugar gradually, beating all the time. 2. Fold in cornflour, vinegar and essence. 3. Place a piece of grease-proof paper on a scone/biscuit tray, in the centre, draw a circle about 20 cms (8 inches) diameter, put mixture in circle. 4. Put pavlova in oven and turn oven down to 275° F (135° C) After 1/2 hour reduce to 225° F (105° C) 5. Bake for 1 1/2 hours altogether. Turn oven off, open door partway and allow the pav to cool before removing. Store in a cool. dry place. Whipped cream and fruit of your choice. Mum always used passionfruit, tinned sliced peaches and some fresh strawberries. |
|
|
|
Post by rikita on Jan 3, 2017 18:48:56 GMT -5
i made a photo of mine, might post it here once i get around to uploading it on a photo site ... it's definitely something i will make again ...
|
|
|
|
Post by Queen on Jan 4, 2017 5:12:18 GMT -5
Pavlova in my family is with berries, either plain strawberries or a berry mix. We wouldn't pile it as high on the pav as shown in the picture, but might serve extra in a bowl. Perfectly acceptable to have pavlova left over. Sad confession; I used to have it for breakfast. Never kiwifruit, rarely passionfruit (no idea why, just don't) It would look more like this  But well done for making one! |
|
|
|
Post by HalcyonDaze on Jan 4, 2017 6:12:30 GMT -5
Q, did you have the pavlova plates in NZ? Mum had (still has) a wonderful plate with the recipe written on it in the centre. You made the pav on the plate and could serve it on that as well. And they were lovely low pavs, not the hideous high ones that are too soft in the centre and are found in all the shops.  |
|
|
|
Post by Queen on Jan 4, 2017 16:18:24 GMT -5
Nope, can't remember what she usually puts it on. Something pinkish I think.
|
|
|
|
Post by snowwhite on Jan 6, 2017 17:02:12 GMT -5
2 or 3 egg whites is just not enough for an authentic pavlova, sorry! Also agree the German recipe seems to have way too much fruit. Essential on a "normal" white pav is passionfruit, with perhaps some berries. I make a chocolate pavlova that just has raspberries. Perfect (for a slightly inauthentic style :-)) I don't make any claim to authenticity. Last time I made one (well two) they were chocolate ones with raspberries on top - or one with raspberries and the other with blueberries as well - using a Nigella recipe, adapted because I think 6 egg whites is ridiculous, and hard to beat up without a free-standing mixer at least. Glad yours turned out well rikita, and I think leftover pavlova makes an excellent breakfast food  |
|
|
|
Post by wombatrois on Jan 6, 2017 18:55:45 GMT -5
Snow, Rikita asked if the recipe looked authentic, so it was important to her that she made an authentic pav. Two or three eggs is not authentic.
I agree six would be difficult to do with a hand held.
Time to buy a decent mixer!
|
|
|
|
Post by snowwhite on Jan 8, 2017 15:10:24 GMT -5
I have neither budget nor space for a free-standing mixer.
|
|
|
|
Post by sprite on Jan 15, 2017 9:25:08 GMT -5
hand heldfree standing mixerjust so i know we're talking about the same. how is one easier for eggs than the other? i'd love a free standing, but that's only because i get bored standing around holding the other.
|
|
|
|
Post by mei on Jan 16, 2017 16:37:22 GMT -5
hmm, I should really experiment with one too some time. Also a good reason to pull out my Australian Women's Weekly cooking books after years again! am assuming that recipe would be pretty authentic :-D
|
|
|
|
Post by wombatrois on Jan 27, 2017 18:44:04 GMT -5
Sprite, free standing is easier because it does take time to whip the whites into stiff peaks (must be stiff, not soft) and also the bowl spins on a free standing, so it's more efficient and just does it better. I would say a good 10 -15 mins of beating.
Your links are exactly what the differences are.
You can do it with a hand held, but in my experience, the results are just not the same.
|
|
