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Pavlova |
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Effigy 
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Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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 Topic: PavlovaPosted: 27 July 2013 at 05:29 |
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Fresh spring eggs whipped with sugar and served with tart tasting fruit. (Red is best), in this early spring case - canned plums.
Any one want a pictorial on Pavlova? My hardworking, physical boys are in sugar heaven.
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Resident Peasant
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HistoricFoodie
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Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945 |
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Posted: 27 July 2013 at 07:00 |
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I love Pavlova, Anne.
For Valentines I usually make Friend Wife heart-shaped chocolate Pavlovas, filled with whipped cream, dusted with cocoa powder, and a healthy portion of red raspberries. If you look up "decadent" in the dictionary you'll find a picture of these next to it. |
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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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Posted: 27 July 2013 at 09:37 |
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lol - that's a question that requires no asking, Anne ~ would love to see a pictorial on Pavlova!
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Hoser
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Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 28 July 2013 at 02:09 |
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Absolutely would love to see it...I'm not really big on desserts, but a nice Pavlova will get my respect every time.
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Go ahead...play with your food!
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Effigy
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Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Posted: 28 July 2013 at 02:16 |
Can't resist a reaction.... You would be the perfect Polynesian husband feeding your wife multiple pavlovas! ..............At six egg whites and a cup and a half of sugar, per pav. Giggling here. |
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Effigy
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Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Posted: 28 July 2013 at 02:49 |
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OK - if you want a genuine Kiwi Pav, begin here.
Six eggs, laid today... Set them aside, whatever way you do that. I write on mine with a coloured pencil. We will talk in two weeks time. (Tech note - 18 deg C for two weeks) Actually that's a totally made up number given that I don't factually know what the mean air temp here is - but as a painter I do have a good instinct for curing times. My medium is medieval egg tempera, so my eggs are well ordered and i produce alot of egg white in a week. And I do take note of the daily high temp and nightly low, so 18 is an educated guess. I seldom refrigerate eggs. If our ambient air temp goes over 25 deg C I do. 30 deg C happens for 2 days in January here. - In truth the 'set them aside' is a process, many things require an egg yolk , just collect your whites over a two week period and never refrigerate them.
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HistoricFoodie wrote: