Pavlova. pernahkah anda mendengar perkataan ini? Tau tak Pavlova tu ape? Kalau nak tau, Pavlova ni sejenis makanan, lebih tepat lagi Dessert. Kalau dengar namanya, korang agak-agak makanan negara mana ni? haha...
4 large (120 grams)egg whites
1 cup (200 grams) superfine (castor)sugar
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)
1 cup (240 ml) heavy whippingcream
1 1/2 tablespoons (20 grams) granulated whitesugar
1/2 teaspoon purevanilla extract
senang kan? cuma kena teknik yang betul je untuk jadi. hehehee.... Noural Huda, jom kita try buat pavlova~~~ meh la~~ meh la~~~~
Once the egg whites and sugar form stiff peaks it is time to gently fold in the cornstarch and vinegar. Adding these two ingredients will give the Pavlova a crust that is dry and crisp, with a soft marshmallow-like interior.
Australian Stephanie Alexander in her excellent book "The Cook's Companion" gives us a few pointers on how to tell a good Pavlova, "if syrupy droplets form on the surface of the meringue, you'll know you have overcooked it; liquid oozing from the meringue is a sign of undercooking". So it is best to cook the meringue in a slow oven and then to turn off the oven and let it cool slowly.
The Pavlova can be made several days in advance of serving, if it is stored in a cool dry place, in an airtight container. A Pavlova is usually served with softly whipped cream and fresh fruit.