Pavlova

Posted by Penny Moline on Wednesday, July 16, 2014 Under: Desserts






Pavlova

Meringue

11/2 teaspoon vanilla
1/2 teaspoon cream of tarter
1 1/2 Tablespoon cornstarch
1 1/2 cup granulated sugar
3/4 cup (6 ounces) egg white room temperature  ( if you don't want to leave the eggs out and have them come to room temp, put them in a container of warm water for about 10 minutes) 
pinch of salt

I used fresh berries without added sugar but if you want more of a topping follow the recipe below


Topping
2 pints fresh berries
1/4 cup sugar
combine and let rest

Whip cream to serve

Preheat oven to 275

line a baking sheet with parchment

pour vanilla into a small bowl, stir the cornstarch into the vanilla

In a large bowl of a stand mixer fitted with a whisk attachment whip egg whites and cream of tarter and salt
Start slow increasing your speed
Whip until stiff peaks

Pipe or spoon the meringue into 8 to 10 large mounds about 3 inches wide
place in the preheated oven, and turn down the heat to 250

Serve topped with whip cream and berries

YUM!

In : Desserts 

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Previous post: Puff Pastry...

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Pavlova

Posted by Penny Moline on Wednesday, July 16, 2014 Under: Desserts






Pavlova

Meringue

11/2 teaspoon vanilla
1/2 teaspoon cream of tarter
1 1/2 Tablespoon cornstarch
1 1/2 cup granulated sugar
3/4 cup (6 ounces) egg white room temperature  ( if you don't want to leave the eggs out and have them come to room temp, put them in a container of warm water for about 10 minutes) 
pinch of salt

I used fresh berries without added sugar but if you want more of a topping follow the recipe below


Topping
2 pints fresh berries
1/4 cup sugar
combine and let rest

Whip cream to serve

Preheat oven to 275

line a baking sheet with parchment

pour vanilla into a small bowl, stir the cornstarch into the vanilla

In a large bowl of a stand mixer fitted with a whisk attachment whip egg whites and cream of tarter and salt
Start slow increasing your speed
Whip until stiff peaks

Pipe or spoon the meringue into 8 to 10 large mounds about 3 inches wide
place in the preheated oven, and turn down the heat to 250

Serve topped with whip cream and berries

YUM!

In : Desserts 

Next post: Apple, Apple Pie
Previous post: Puff Pastry...

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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