Comments on: mixed berry pavlova http://smittenkitchen.com/2007/04/a-ballet-of-sorts/ Sat, 21 Nov 2009 07:36:36 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Sengkelat http://smittenkitchen.com/2007/04/a-ballet-of-sorts/#comment-326936 Sengkelat Thu, 22 Oct 2009 23:51:32 +0000 http://smittenkitchen.com/2007/04/a-ballet-of-sorts#comment-326936 I make 6-egg pavlovas regularly; they're one of my favorite desserts. In answer to Katsby's oven door question, trust your timer, and don't open the oven door for any reason. For a 6-egg meringue, I cook at 250 for 90 minutes, then without opening the oven door, turn the oven off for a 1-hour cooldown. Meringues are full of air, so it's impossible for it to become "rock hard." Don't worry about it. (It is possible for your meringue to be a bit brown. If that happens, pretend that's how it's supposed to look; it'll still be delicious. Next time, turn the oven down a few degrees) As for Mary's question of pushing berries through a strainer with the back of a spoon, I have no idea how people get that to work. I pour the berry puree into a cloth, gather the edges, then twist to force the liquid through and leave the seeds. This may be overkill for only 10 oz. of fruit, though, as you lose a little into the cloth, and some that you have to lick off your fingers. However it does get all the liquid out, as the curious will find that the seeds left in the cloth have no flavor at all. I make 6-egg pavlovas regularly; they’re one of my favorite desserts.

In answer to Katsby’s oven door question, trust your timer, and don’t open the oven door for any reason. For a 6-egg meringue, I cook at 250 for 90 minutes, then without opening the oven door, turn the oven off for a 1-hour cooldown. Meringues are full of air, so it’s impossible for it to become “rock hard.” Don’t worry about it. (It is possible for your meringue to be a bit brown. If that happens, pretend that’s how it’s supposed to look; it’ll still be delicious. Next time, turn the oven down a few degrees)

As for Mary’s question of pushing berries through a strainer with the back of a spoon, I have no idea how people get that to work. I pour the berry puree into a cloth, gather the edges, then twist to force the liquid through and leave the seeds. This may be overkill for only 10 oz. of fruit, though, as you lose a little into the cloth, and some that you have to lick off your fingers. However it does get all the liquid out, as the curious will find that the seeds left in the cloth have no flavor at all.

]]> By: Jenny http://smittenkitchen.com/2007/04/a-ballet-of-sorts/#comment-324322 Jenny Thu, 08 Oct 2009 15:13:32 +0000 http://smittenkitchen.com/2007/04/a-ballet-of-sorts#comment-324322 Ì make pavlova quite a bit, it`s one of my favorite summer desserts. I`ve never used any kind of startch in mine, just egg whites, sugar, and a tiny pince of salt. It`s the same way my Mum makes it. It`s the same thing with Jamie Oliver`s recipe from Cook With Jamie, no starch needed. It also has a chocolate meringue recipe, and lots of trouble shooting tips. Pretty helpful! Ì make pavlova quite a bit, it`s one of my favorite summer desserts. I`ve never used any kind of startch in mine, just egg whites, sugar, and a tiny pince of salt. It`s the same way my Mum makes it. It`s the same thing with Jamie Oliver`s recipe from Cook With Jamie, no starch needed. It also has a chocolate meringue recipe, and lots of trouble shooting tips. Pretty helpful!

]]> By: Sarah http://smittenkitchen.com/2007/04/a-ballet-of-sorts/#comment-310052 Sarah Tue, 28 Jul 2009 17:46:30 +0000 http://smittenkitchen.com/2007/04/a-ballet-of-sorts#comment-310052 You cannot imagine my shrill of glee when I read that yours flopped the first round too --no offense! I saw a similar recipe in "The Easy Vegetarian" (made with passion fruit) and the photo alone made my mouth water, not to mention my excitement at the thought of creating something as sophisticated as Pavlova. Much to my dismay, the first round failed miserably resembling warm whipped cream. I too, had a rather poor display of temper at that point. I promptly called my grandmother, who is known for her meringue, and walked through it step-by-step with her over the phone to figure out what went terribly awry. I had not beaten the eggs long enough. My second version turned out like your first. My husband and kids still ate it but it was far too sweet for me. Now that I see you explain what it is supposed to resemble, I may have to try again... You cannot imagine my shrill of glee when I read that yours flopped the first round too –no offense! I saw a similar recipe in “The Easy Vegetarian” (made with passion fruit) and the photo alone made my mouth water, not to mention my excitement at the thought of creating something as sophisticated as Pavlova. Much to my dismay, the first round failed miserably resembling warm whipped cream. I too, had a rather poor display of temper at that point. I promptly called my grandmother, who is known for her meringue, and walked through it step-by-step with her over the phone to figure out what went terribly awry. I had not beaten the eggs long enough. My second version turned out like your first. My husband and kids still ate it but it was far too sweet for me.

Now that I see you explain what it is supposed to resemble, I may have to try again…

]]> By: Kathleen http://smittenkitchen.com/2007/04/a-ballet-of-sorts/#comment-296177 Kathleen Sat, 20 Jun 2009 22:55:15 +0000 http://smittenkitchen.com/2007/04/a-ballet-of-sorts#comment-296177 PS: thrilled at the idea of adding raspberry sauce to this! Thanks! PS: thrilled at the idea of adding raspberry sauce to this! Thanks!

]]> By: Kathleen http://smittenkitchen.com/2007/04/a-ballet-of-sorts/#comment-296176 Kathleen Sat, 20 Jun 2009 22:51:14 +0000 http://smittenkitchen.com/2007/04/a-ballet-of-sorts#comment-296176 Has anyone tried the Mixed Berry Pavlova in this month's Gourmet? I'm in the middle of it, wish I had searched your site for pavlova before I started! It's very similar, but has the whole 3-layer thing going for it. Anyway, does anyone know how long you can hold a cooked meringue? The dinner is in 3 days, so I'm wondering if I should freeze them. (Assuming all goes well and they turn out!) Has anyone tried the Mixed Berry Pavlova in this month’s Gourmet? I’m in the middle of it, wish I had searched your site for pavlova before I started! It’s very similar, but has the whole 3-layer thing going for it. Anyway, does anyone know how long you can hold a cooked meringue? The dinner is in 3 days, so I’m wondering if I should freeze them. (Assuming all goes well and they turn out!)

]]> By: deb http://smittenkitchen.com/2007/04/a-ballet-of-sorts/#comment-285247 deb Tue, 19 May 2009 18:30:31 +0000 http://smittenkitchen.com/2007/04/a-ballet-of-sorts#comment-285247 Hi Katsby -- I haven't made a chocolate pavlova before, so I can't tell for sure what happened. However, in general when ingredients are added to egg whites, they deflate a bit. They can usually be rewhipped, but again, since I haven't tried chocolate I can't say for sure that it will. Hopefully someone else will chime in with oven door advice; I hadn't heard it before -- but then again, it's never good to let an oven cool off in the middle of a rising baking process. The baked good won't just "bounce back". Hi Katsby — I haven’t made a chocolate pavlova before, so I can’t tell for sure what happened. However, in general when ingredients are added to egg whites, they deflate a bit. They can usually be rewhipped, but again, since I haven’t tried chocolate I can’t say for sure that it will. Hopefully someone else will chime in with oven door advice; I hadn’t heard it before — but then again, it’s never good to let an oven cool off in the middle of a rising baking process. The baked good won’t just “bounce back”.

]]> By: Katsby http://smittenkitchen.com/2007/04/a-ballet-of-sorts/#comment-285219 Katsby Tue, 19 May 2009 15:18:35 +0000 http://smittenkitchen.com/2007/04/a-ballet-of-sorts#comment-285219 Hi Deb! I'm new to your blog but i already am addicted! Thanks so much for being so generous with your tips and so patient answering questions. I hope this post isn't too old for me to ask a question..... I just tried making a chocolate Pavlova (Nigella's recipe) tonight. I beat the eggs and sugar (and added 1 tbsp cornstarch) to stiff peaks, but when i folded in the chocolate, chocolate bits and vinegar, the egg whites became soft! Wouldn't hold any form on the baking sheet, so was kinda flat-ish..... Anyway, I persevered, and baked according to temps. The whole thing puffed up quite nicely, but started cracking around 40 minutes. At 50 minutes I opened the oven to check, and after that the pavlova sank! I deemed it cooked already at 50....any longer it would have been rock hard. Upon eating, it was still yummy, though not too much marshmallow center.Cutting it flattened it all the more.... My questions: 1. Does adding the chocolate and cocoa make the egg whites go from stiff peaks to soft peaks? Is it supposed to react this way? Or am I doing something wrong? If it IS supposed to react this way, I guess I really won't be able to shape it on the pan? 2. I've read that opening the oven door too early causes it to sink. How am I supposed to tell if its done? When it starts cracking/looking dry? Thanks again! Kat Hi Deb!

I’m new to your blog but i already am addicted! Thanks so much for being so generous with your tips and so patient answering questions. I hope this post isn’t too old for me to ask a question…..

I just tried making a chocolate Pavlova (Nigella’s recipe) tonight. I beat the eggs and sugar (and added 1 tbsp cornstarch) to stiff peaks, but when i folded in the chocolate, chocolate bits and vinegar, the egg whites became soft! Wouldn’t hold any form on the baking sheet, so was kinda flat-ish…..

Anyway, I persevered, and baked according to temps. The whole thing puffed up quite nicely, but started cracking around 40 minutes. At 50 minutes I opened the oven to check, and after that the pavlova sank! I deemed it cooked already at 50….any longer it would have been rock hard.

Upon eating, it was still yummy, though not too much marshmallow center.Cutting it flattened it all the more….

My questions:
1. Does adding the chocolate and cocoa make the egg whites go from stiff peaks to soft peaks? Is it supposed to react this way? Or am I doing something wrong? If it IS supposed to react this way, I guess I really won’t be able to shape it on the pan?
2. I’ve read that opening the oven door too early causes it to sink. How am I supposed to tell if its done? When it starts cracking/looking dry?

Thanks again!

Kat

]]> By: mikell http://smittenkitchen.com/2007/04/a-ballet-of-sorts/#comment-276139 mikell Mon, 27 Apr 2009 23:02:03 +0000 http://smittenkitchen.com/2007/04/a-ballet-of-sorts#comment-276139 I use raspberry vinegar in mine, and it adds a wonderl flavor, along with a tiny pinkish tint! Wonderful! I use raspberry vinegar in mine, and it adds a wonderl flavor, along with a tiny pinkish tint! Wonderful!

]]> By: Emily http://smittenkitchen.com/2007/04/a-ballet-of-sorts/#comment-274729 Emily Sun, 26 Apr 2009 02:38:20 +0000 http://smittenkitchen.com/2007/04/a-ballet-of-sorts#comment-274729 For the mixed berry topping, do you use 1/2 pint of one of the fruits or 1/2 pint for all of them? Because I only see strawberries in your pictures. For the mixed berry topping, do you use 1/2 pint of one of the fruits or 1/2 pint for all of them? Because I only see strawberries in your pictures.

]]> By: deb http://smittenkitchen.com/2007/04/a-ballet-of-sorts/#comment-274685 deb Sun, 26 Apr 2009 01:30:10 +0000 http://smittenkitchen.com/2007/04/a-ballet-of-sorts#comment-274685 There are a zillion things that can interfere with egg whites whipping: even a smidgen of egg yolk in them, a slightly unclean bowl (or even with just the smallest amount of soap left over), anything else on the beaters... -- room temp egg whites whip better than cold ones in general, but you can still use the cold ones. There are a zillion things that can interfere with egg whites whipping: even a smidgen of egg yolk in them, a slightly unclean bowl (or even with just the smallest amount of soap left over), anything else on the beaters… — room temp egg whites whip better than cold ones in general, but you can still use the cold ones.

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