owh pavlova.
fuhh.
selamanya takkan jemu ok.
serious!
kalau boleh memang nak order & makan selalu.
tapi disebabkan harga pavlova tu antara RM120-RM130 sebiji/seketul/sebekas
(sorry penjodoh bilangan fail gila),
memang kena juga belajar bikin sendiri.
maka bermula lah pengembaraan kita dalam pencarian the perfect pavlova recipe.
i did my first attempt at the end of december last year.
solely copied from
here.
but it was a total flop.
a bit crispy for like 10 minutes then it went soft & marshmallow-y afterwards.
it was ridiculous given that i was (still am) so good at following recipes ok.
dah biasa kot.
bila tak jadi tu memang kecewa sungguh.
ishk.
my very first pavlova sans blueberries. tasted just as alexis' cuma tak crispy je. boohoo.
my second attempt was a crossover between
delia's &
marc's.
with the vinegar & starch (of marc's) & fresh eggs (of delia's).
and just like the first,
it was a letdown.
wawawawaa!
made this for my auntie's birthday on 1st january 2013. just look at the color of the base. brown & shiny. ugh. lembik lagi kali ni. huhu.
alhamdulillah walaupun tak menjadi, tapi tetap lesap. sedap katanya. suka bebudak tu makan. mak budak pun kemahen bertambah-tambah. hehe.
agaknya berkat kesungguhan yang optimum,
percubaan kali ketiga kita pada minggu lepas berjaya!
woohoo!
aaahh look at that. ain't it a beauty? white, matte & crispy edges. happy gila ok! i went nuts and texted everyone that i finally got it right haha! kesian goon. ;p
syukur sangat-sangat that i found
this forum.
the culprits of my two unsuccessful pavlovas were the fresh egg whites.
padahal
marc dah bagitau kena pakai old ones.
i guess i was such a delia smith's fan so kita memang sangat percaya kat resepi dia.
cuma nasib aje yang tak menyebelahi kot?
atau ada silap kita yang tak perasan?
hmm.
anyway,
kita guna putih telur yang lebih kurang 12 hari past it's "use before" date.
dan memang telur tu simpan dalam fridge.
so after i separated the whites from the yolks,
i left it outside to room temperature.
teruskan baca forum tu untuk tips lain ye.
to those of you who had similar experience like me,
maybe this recipe will help.
insyaAllah.
please refer
here for further instructions.
i have altered it slightly.
ingredients
- 3 large aged egg whites
- 125g caster sugar
- 1/2 tsp vanilla essence
- 350 ml whipped cream (i use emborg whipping cream.)
- strawberries & blueberries.
method
- pre-heat oven @ 150°c. if it helps, i'm using a convection oven at home.
- beat the egg whites at medium to high speed with an electric mixer until they form soft peaks.
- continue beating while gradually add the caster sugar. per tablespoon ok. patience is the key. jangan gopoh. make sure the sugar is completely dissolve then add the vanilla essence & mix well. the meringue mixture should be white, smooth & glossy when done.
- spoon out the mixture on to a baking tray lined with baking sheet by using a metal spoon. pandai-pandai lah bentukkan dia macam rupa pavlova ye.
- turunkan suhu oven ke 140°c and bake for 90-95 minutes. seeloknya biarkan base pavlova tu kat dalam oven semalaman untuk keringkan dia. kita bikin ni waktu tengah malam so esoknya bangun tidur baru siapkan. hehe.
- beat the whipping cream (straight from the fridge) with an electric mixer until firm. letak atas pavlova base & hias dengan berries. siap!
saje nak test keberkesanan resepi ni,
kita bikin lagi satu kali malam tadi.
worked like a charm!
tadaaahhh! ok base memang sangat menjadi tapi whipped cream pulak buat hal. overwhipped! never knew that could happen haha. ni lah akibat kalau terleka talking on the phone with incek shen. haish. so cik puan sekalian, jaga-jaga masa pukul whipping cream tu ye. takyah mengada nak buat kerja lain. agak dah kental terus je stop. kalau lama boleh jadi butter!
just to recap kot ada yang terlepas pandang:
- pastikan semua utensils bebas dari sebarang minyak. cuci bersih-bersih tau.
- guna putih telur yang dah lepas tarikh elok guna at least 10 hari. atau fresh eggs tu korang separate awal-awal & simpan the whites dalam fridge for about a week and then baru guna.
- putih telur mesti pada suhu bilik.
- jangan terlebih pukul telur tu. takyah excited sangat. steady je ok? hehe.
- masa masuk dalam oven suhu tinggi (150°c) dan semasa dibakar suhu rendah sikit (140°c).
- biarkan base pavlova tu betul-betul sejuk dan kering tau. sekurang-kurangnya 3-5 jam.
- tak perlu gelabah kalau takde cornstarch or vinegar. tak perlu pun. percaya lah. heh.
selamat mencuba!
*kita tau, ada yang pakai fresh eggs pun menjadi aje pavlova diorang. but that's them. lain orang, lain nasib. ye dak? kita cuma letak resepi kat atas tu simply because it works for me. that's all. harap dapat memberi manfaat. :)
