Sunday, May 27, 2012

. : Pavlova Top with Three Berry Mix : .

Salam manisan buat semua..

Mood sweetttt di pagi hari :) adoii sejak kebelangan ni selera asik la nk yg manis2 je..huhu sgt2 xbaik utk kesihatan yer utk sekali sekala blh la dimaafkan :) akibat en.hubbie beli Thickened Cream smpi 600ml..wajib la mama cari resepi yg menggunakan unsur krim tersebut..krim ni bkn blh tahan lama..resepi terakhir nk menghabiskan stok krim ni ialah PAVLOVA..pernah cuba sebelum ni tp agak xsempurna rupanya walaupun rasa dh sedap :) tp kali ini mama sgt bangga dgn diri sendiri dh dpt pavlova yg sempurna rupa dan rasa :) kalo nk resepi blh tgk kat SINI..

Alahai lupa plak nk update komen dari en.hubbie, kata beliau "haa yg ni lg sedap dr yg hari tu" dlm erti kata lain mama dh perbaiki banyak dari yg lepas :) siap en.hubbie mkn utk 2nd round..agak terkujat disitu sbb beliau bukan penggemar mknn yg manis2 ni..hehehe buat mama plak mendapat kepuasan yg xterhingga tgk family mkn dgn penuh selera walaupun terpaksa mengemas remah2 yg ank2 tgglkan utk mama..huhu-

Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova.It is a meringue dessert with a crisp crust and soft, light inside.

Pavlova is made by beating egg whites (and sometimes salt) to a very stiff consistency before folding in caster sugar, white vinegar, cornflour, and sometimes vanilla essence, and slow-baking the mixture, similarly to meringue.

The major difference between the pavlova and a large meringue is the addition of cornflour, which results in the pavlova having a crisp and crunchy outer shell, and a soft, moist marshmallow-like centre, unlike meringue which is usually solid throughout. The consistency also makes the pavlova significantly more fragile than meringue. Because the Pavlova is notorious for deflating if exposed to cold air, when cooking is complete it is left in the oven to fully cool down before the oven door is opened.

Pavlova is traditionally decorated with a topping of whipped cream and fresh soft fruit such as kiwifruit, passionfruit, and strawberries. Factory-made pavlovas can be purchased at supermarkets and decorated as desired. A commercial product is available that includes pre-mixed ingredients for baking the meringue shell, requiring only the addition of water and sugar.

Leftover decorated pavlova can be refrigerated overnight, but the dessert will absorb moisture and lose its crispness. Undecorated pavlova can be left overnight in the oven, or for several days in an airtight container, to be decorated when ready.

The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source.

The dessert is a popular dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals.

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