Pavlova with fresh berries
tossed in vanilla bean essence
and whipped cream
Looking for a delicious dessert for Memorial Day?! This light, airy and refreshing dessert will be the hit of your Memorial Day BBQ!
This segment will be airing on the Vegas Morning Blend on Monday, May 27th at 9 am on KTNV-ABC Ch. 13. (Video will be available later).
Below is the recipe and you can wow your friends and family with this delectable dessert!
Here's a picture of the pavlova shell...
Pavlova with Fresh
Berries
tossed in
Vanilla Bean essence
and whipped
cream
Recipe
courtesy of Chef Doreen Fang
Serves
8-10
Vanilla
Bean Essence
Aka
Vanilla Bean simple syrup
½
cup sugar
½
cup cold water
1
Tbsp vanilla bean paste
or 1 vanilla bean split and scraped
In
a small sauce pan, add sugar and water and cook over medium high heat. Cook
till all the sugar has dissolved and bring to a boil. Once it comes to a boil, turn down, add the
vanilla bean paste, stir, make sure the paste is completely incorporated into
the simple syrup. Simmer for a few
minutes to cook off the alcohol taste from the paste.
Remove
from heat and allow to syrup to cool before tossing with fruit. This can be made a day in advance.
Pavlova
shell
6 egg whites, room
temperature
1
¾ cup Castor
sugar (baking sugar)
Pinch salt
2
Tbsp cornstarch
1
½ tsp white wine vinegar
¾
tsp vanilla extract
Preheat
oven to 300F. Have a piece of parchment
paper ready and cut for your sheet pan.
Use an 8” round cake pan if available and trace the bottom of the tin
onto the middle of the parchment paper. Spray and “X” on the sheet pan and turn
the parchment paper with the ink/pencil side down. The spray will help the
parchment from slipping and moving around.
Using
a stand mixer with the whisk attachment, beat the egg whites on high to a foam,
add the salt and continue beating till soft peaks form. Continue beating the whites on high and slowly
add the sugar a little at a time, allowing the sugar to fully incorporate till
all the sugar is in.
Continue
beating till mixture till stiff peaks form.
Add
the cornstarch, white wine vinegar and vanilla and just turn on mixer to low
just to incorporate the rest of the ingredients and allow to combine.
Using
your spatula, spread your meringue out on the parchment paper filling the
circle. Do not exceed the circle since
the meringue will get bigger. Add more
meringue to the outer part of your circle building a bit of a wall and creating
a well in the center. You can make
swirls in the meringue to give it more texture.
Put
in the oven immediately and bake for 1 ½ hours.
Once it is done, turn off the oven and prop the door open. Allow the
pavlova to cool in the oven over night to cool completely. If the center seems a bit wet still, continue
baking for another 5-10 minutes. But do not over bake it.
Vanilla
Bean Berries
2
pints strawberries,
hulled and halved/quartered
½
pint raspberries
½
pint blackberries
½
pint blue berries
2
pints heavy whipping
cream
¾
cup powdered sugar
Wash
all the berries and dry. Set aside and
toss with Vanilla Bean Essence about 10 minutes before serving.
Using
a stand or hand mixer with the whisk attachment, whip the heavy cream and
powdered sugar to stiff peaks. Whipped
cream can be made slightly ahead of time and kept in the refrigerator.
To
serve:
Carefully
and gently place remove your pavlova from the parchment paper and place on to
your serving platter.
Add
the whipped cream in the center of the pavlova, filling the center. Top with the Vanilla scented berries and
garnish with a sprig of mint or your choice of garnish.
Enjoy
and Happy Memorial Day to you and your loved ones!
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