PR LBT#21 2nd ANNIVERSARY LBT

Alhamdulillah akhirnya bisa tetap mengerjakan PR LBT#21 ini di awal-awal kehamilan yang memasuki trimester ke-3. Alhamdulillah tema kali ini bebas bisa memilih sendiri segala macam cake atau masakan yg dipanggang n_n dengan kemudahan itu, Aq memilih yang mudah dibuat, minim bahan, namun tetap enak dan disukai keluargaku. Jadilah Pavlova, dessert yang sampai sekarang belum jelas berasal dari negara mana, karena masih menjadi perdebatan di New Zealand dan Aussie, ya sudahlah, biarlah mereka yang sibuk memperdebatkan, kita ndak usah ikutan pusing mikirin asal muasal Pavlova, yang penting kita  bisa mempraktekkan sendiri dan menikmati Pavlova n_n

Untuk resepnya, Aku mendapatkan dari hasil googling, entah sumber yang mana yang kugunakan, sampai bingung, tapi Aku copy-paste kan dari resep Pavlova Joy Of baking saja ya n_n  Ohya, rata-rata hampir semua resep Pavlova itu sama n__n yang jelas takaran gulanya Aq kurangi dan penggunaan rice vinegar Aku skip, toppingnya Aq menggunakan whipping cream, lalu buah strawberry dan kiwi segar yang dipercantik dengan selai aprikot  n_n

Ohya, mohon maaf kalau hasil fotonya cemong-cemong, kurang pencahayaan karena sedang mendung euy n_n

Pavlova Recipe

http://www.joyofbaking.com/printpages/Pavlovaprint.html

4 large (120 grams) egg whites

1 cup (200 grams) superfine or castor sugar

1/2 teaspoon pure vanilla extract

1 teaspoon white vinegar

1/2 tablespoon cornstarch (corn flour)

Topping:

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons (20 grams) granulated white sugar (or to taste)

1/2 teaspoon pure vanilla extract

Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice

Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven.  Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. Turn the parchment paper over so the circle is on the reverse side.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges.

Bake for 60 to 75 minutes or until the outside is dry and a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) 

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. 

Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.