Mini Pavlovas with Kiwifruit Sorbet
After a whole lot of indecision over what to pair the kiwifruit sorbet with, I finally hit on what should have been obvious from the start: pavlova.
Any excuse for a pavlova is a welcome one in my books. Given we're in winter now, there's not the same lovely variety of fruit to top them with, so this sorbet filled the gap nicely.
The unsweetened cream, and the tartness of the sorbet cut through the sweetness of the pav perfectly. Too much so: it really fools you into feeling like you need more. Many many more.
I used a simpler pavlova recipe this time and piped it into 6 rounds. The baking time will differ based on how large you make your rounds. You will know it is cooked when the outside is lovely and crisp and will usually have started to crack slightly. If syrupy droplets begin to form on the meringue, you have overcooked it. Here's how I did it:
Mini Pavlovas with Kiwifruit Sorbet
Ingredients
4 egg whites
1 cup (220g) caster cugar
1 tablespoon cornflour
2 tsp white vinegar
whipped cream and fruit or kiwifruit sorbet to serve
Method
NB: Undressed meringue will keep in a air tight container at room temperature for about 5 days.
Check out the original post @ Cakecrumbs for more photos and chatters about these.
If meringue is just not your forte, I've just recently posted a tutorial on meringue. It goes through a step by step for beating your egg whites as well as troubleshooting the common errors that lead to problems with meringue. I've also included a tute on Swiss meringue in there as well.
Any excuse for a pavlova is a welcome one in my books. Given we're in winter now, there's not the same lovely variety of fruit to top them with, so this sorbet filled the gap nicely.
The unsweetened cream, and the tartness of the sorbet cut through the sweetness of the pav perfectly. Too much so: it really fools you into feeling like you need more. Many many more.
I used a simpler pavlova recipe this time and piped it into 6 rounds. The baking time will differ based on how large you make your rounds. You will know it is cooked when the outside is lovely and crisp and will usually have started to crack slightly. If syrupy droplets begin to form on the meringue, you have overcooked it. Here's how I did it:
Mini Pavlovas with Kiwifruit Sorbet
Ingredients
4 egg whites
1 cup (220g) caster cugar
1 tablespoon cornflour
2 tsp white vinegar
whipped cream and fruit or kiwifruit sorbet to serve
Method
- Preheat oven to 150°C (130°C fan forced/300°F)
- Whisk eggwhites until stiff peaks form; gradually beat in the sugar one tablespoon at a time until all combined and mixture is stiff and glossy.
- Sprinkle cornflour and vinegar over the surface of the meringue and gently fold in until just combined (you do not want to lose any of the volume you've just beaten into your whites).
- Pipe the meringue into 6 rounds; alternatively, dollop the mixture and smooth the sides with a butter knife or palette knife.
- Pop the meringue in the oven and immediately reduce the temperature to 120°C (110°C fan forced/250°F); bake for 25-30 minutes. The higher initial temperature will help give your pavlova a lovely crispy exterior, while the lower temperature as the oven cools will give the interior the marshmallowy texture as it bakes.
- When pavlovas are done, turn off the oven and leave them inside to cool completely before transferring to a serving dish. Top with cream and desired toppings.
NB: Undressed meringue will keep in a air tight container at room temperature for about 5 days.
Check out the original post @ Cakecrumbs for more photos and chatters about these.
If meringue is just not your forte, I've just recently posted a tutorial on meringue. It goes through a step by step for beating your egg whites as well as troubleshooting the common errors that lead to problems with meringue. I've also included a tute on Swiss meringue in there as well.