ScarlettFresh Fruit Pavlova with Passion Fruit Sauce
August 31st 2006 10:19
Fresh Fruit Pavlova with Passion Fruit Sauce
About Pavlova
Pavlova is a native Australian and New Zealander dessert. A dessert pays tribute to Ann Pavlova (1885-1931), the famous Russian ballerina. Therefore, it should be presented in the image of a curvaceous dancing figure.
About Chantilly Cream
Chantilly is located in Northern France, a place close to Paris. A local pastry chef invented this non-dairy pastry topping cream and named it Chantilly. Chantilly Cream has a natural and fragrant flavour, does not taste artificial. However, it is rarely found in food stores. The making process is simple and convenient, just whisk the whipping cream and sugar until soft peaks.
INGREDIENTS
Makes 18
For the pavlova
120 gm egg white
225 gm granulated sugar
5 gm white vinegar
5 gm cornflour
2½ gm vanilla essence
For the chantilly cream
1 litre whipping cream 35%
For the passion fruit sauce
150 gm passion fruit flesh
50 gm granulated sugar
20 gm water
2 gm cornflour
For the chocolate twist
some dark chocolate, chopped
For the topping
some fruits
some chocolate twist
1. Preheat the oven to 140 degrees Celsius. Line a baking sheet with non-stick baking paper. Use a 6cm diameter cake ring to outline 18 circles and turn the baking paper over (so the meringue does not touch the pencil marks.
2. To prepare the Pavlova, in a clean greasefree bowl, whisk the egg whites and sugar to a firm snow. Pour in the white vinegar, blend well.
3. Add cornflour and vanilla essence, stir well. Spoon the egg white mixture into a piping bag fitted with No. 9 nozzle.
4. Pipe 18 swirls following the outlines on the marked paper.
5. Pipe flowers along edges of swirls on to each meringue. Bake for 75 minutes. Turn off the oven and leave the door ajar for about 15 minutes. Let the meringue cool, then set aside.
6. To make the Chantilly Cream, in a stainless steel mixing bowl, whisk together the whipping cream and sugar until soft peaks form. Spoon the cream into a piping bag fitted with a No.9 nozzle, pipe onto the centre of the pavlova.
7. To make the Passion Fruit Sauce, in a small saucepan, place the passion fruit flesh, water, sugar and cornflour, well mixed. Cook over a low heat until the sugar dissolved. Bring the sauce to the boil, stirring occasionally, then cover the pan and remove from the heat. Let cool and chill for 1-2 hours until cold.
8. To make the chocolate twist, place chopped chocolate in a mixing bowl set over a saucepan of simmering water, ensuring the water does not touch the bottom of the bowl. Stir constantly until chocolate melted. Spread a thin layer of tempered dark chocolate on a long plastic foil-strip. Allow to set a little.
9. Use a pastry comb to draw some straight lines, then twist plastic strip to the desired curve. Peel off when chocolate has set.
10. Just before serving, arrange variety of fruits on top of the pavlova, drizzle cold passion fruit sauce onto the serving plate.
Tips:
1. Egg should be white egg, each weighs about 50-55gm. Egg yolk should be weighs about 30gm each and egg white should be 20gm each.
2. Pavlova is very crispy and tends to crack easily. It can be kept in an air tight container for several days. Decorate just before serving.
**From “Five-Star Pastry by Tony Wong” and “Wikipedia, the free encyclopedia” Your text goes hereYour text goes here**
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Comment by Cibbuano
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Comment by Scarlett
Dessert
Admittedly, I personally find the Pavlovas sold at bakeries, cafes etc. to be just a wee bit too sweet for my liking.
Obviously, with homemade pavlovas, you can adjust the sweetness to your own liking quite easily by varying the amounts of sugar in the mixture.
The last time I was at Hungry Jack's, they had a pavlova (minus the fresh fruit) with passion fruit sauce on the menu so give it try when you get the chance!