Oi gente!
Esse fim de semana eu resolvi fazer uma Pavlova. Ela é uma sobremesa tradicional na mesa australiana e nova zelandense também !
Vou postar aqui o video e também um pouquinho da historia dessa sobremesa!
Espero que vocês gostem da receita!
Beijos
Pavlova é uma sobremesa merengue baseada
em homenagem ao russo bailarina Anna Pavlova. É uma sobremesa de merengue com uma crosta crocante e interior macio e leve.
A sobremesa acredita ter sido criada em homenagem à dançarina Anna Pavlova durante ou após um de seus passeios para a Austrália e Nova Zelândia na década de 1920. A nacionalidade de seu criador tem sido uma fonte de discussão entre os dois países por muitos anos, mas a pesquisa formal, indica a Nova Zelândia como a fonte.
A sobremesa é um prato popular e uma parte importante da culinária nacional de ambos os países, e com a sua receita simples, é frequentemente servido durante as refeições festivas e férias. É uma sobremesa mais identificado com o horário de verão, mas é comido durante todo o ano em muitos lares na Austrália e Nova Zelândia.
Ingredientes:
5 claras de ovos
250g de açúcar
1 colher de chá de baunilha
1 colher de chá de vinagre branco
1 colher de chá de maizena
Recheio:
2 caixinhas de creme de leite
Frutas de sua escolha
(English)
Hi everybody!
This weekend I decided to make a Pavlova. It is a traditional dessert in Australia and New zelandense table too!
I'll post the video here and also a bit of the history of this dessert!
I hope you enjoy the recipe!
Big hugs
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.
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. It is a dessert most identified with the summer time, but is eaten all year round in many Australian and New Zealand homes.
INGREDIENTS:
5 LARGE EGGS SEPARATED, YOU USE ONLY THE WHITES. HAVE EGGS AT ROOM TEMPERATURE,
250 GRAMS OF CASTOR SUGAR EXTRA FINE,
1 TEASPOON OF VANILLA EXTRACT,
1 TEASPOON OF WHITE VINEGAR,
1 DESERT SPOON OF CORN FLOUR.
START BY BEATING THE EGG WHITES AND SLOWLY ADD THE SUGAR 1 SPOON AT TIME BEATING WELL AFTER EACH EDITION. ( IT IS IMPORTANT TO ADD THE SUGAR SLOWLY AND BEAT UNTIL DISSOLVED OR THE PAV WILL BLEED WHEN COOKING ).
ONCE ALL THE SUGAR IS ADDED TO THE EGG WHITES AND THEY ARE FIRM PEAKS. (TO TEST THIS WHEN U PULL OUT THE BEATERS THEY SHOULD LEAVE FIRM PEAKS).
em homenagem ao russo bailarina Anna Pavlova. É uma sobremesa de merengue com uma crosta crocante e interior macio e leve.
Ingredientes:
5 claras de ovos
250g de açúcar
1 colher de chá de baunilha
1 colher de chá de vinagre branco
1 colher de chá de maizena
Recheio:
2 caixinhas de creme de leite
Frutas de sua escolha
(English)
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.
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. It is a dessert most identified with the summer time, but is eaten all year round in many Australian and New Zealand homes.
INGREDIENTS:
5 LARGE EGGS SEPARATED, YOU USE ONLY THE WHITES. HAVE EGGS AT ROOM TEMPERATURE,
250 GRAMS OF CASTOR SUGAR EXTRA FINE,
1 TEASPOON OF VANILLA EXTRACT,
1 TEASPOON OF WHITE VINEGAR,
1 DESERT SPOON OF CORN FLOUR.
START BY BEATING THE EGG WHITES AND SLOWLY ADD THE SUGAR 1 SPOON AT TIME BEATING WELL AFTER EACH EDITION. ( IT IS IMPORTANT TO ADD THE SUGAR SLOWLY AND BEAT UNTIL DISSOLVED OR THE PAV WILL BLEED WHEN COOKING ).
ONCE ALL THE SUGAR IS ADDED TO THE EGG WHITES AND THEY ARE FIRM PEAKS. (TO TEST THIS WHEN U PULL OUT THE BEATERS THEY SHOULD LEAVE FIRM PEAKS).
THE WAY I TEST THIS IS TO HOLD THE BOWL UPSIDE DOWN OVER MY HEAD IF AT RIGHT FIRMNESS THE MIX WILL NOT DROP OUT OF THE BOWL!
NEXT BEAT IN THE TEASPOON OF VANILLA EXTRACT AND TEASPOON OF WHITE VINEGAR.
THE WAY I TEST THIS IS TO HOLD THE BOWL UPSIDE DOWN OVER MY HEAD IF AT RIGHT FIRMNESS THE MIX WILL NOT DROP OUT OF THE BOWL!
NEXT BEAT IN THE TEASPOON OF VANILLA EXTRACT AND TEASPOON OF WHITE VINEGAR.
THEN CAREFULLY WITH A SPOON GENTLY FOLD IN THE CORN FLOUR. ( THIS MUST BE DONE GENTLY AND FOLDED IN NOT STIRRED SO AS TO NOT LET OUT THE AIR IN THE PAV MIX).
THEN CAREFULLY WITH A SPOON GENTLY FOLD IN THE CORN FLOUR. ( THIS MUST BE DONE GENTLY AND FOLDED IN NOT STIRRED SO AS TO NOT LET OUT THE AIR IN THE PAV MIX).
NEXT PLACE THE MIXTURE ON LIGHTLY GRASED BAKING PAPER ON AN OVEN TRAY AND GENTLY SHAPE THE MIXTURE INTO A PAV SHAPE. PRE HEAT THE OVEN TO 200 C, THEN TURN IT DOWN TO 100-125C AND COOK THE PAV FOR 1 AND HALF TO 2 HOURS.
I USE THE TAP TEST MEANING IT SHOULD BE HOLLOW SOUNDING WHEN COOKED. TURN THE OVEN OFF BUT LEAVE THE PAV IN THE OVEN UNTIL IT IS COLD ( ABOUT 2-3 HOURS ) THIS GIVES THE PAV A CRISP SHELL. WHEN COLD FILL WITH WHIPPED CREAM AND DECORATE WITH YOUR TOPPING OF CHOICE.
TOPPING SUGGESTIONS:
SLICED BANANA AND PASSION FRUIT PULP, SLICED STRAWBERRIES AND GRATED CHOCOLATE, GRATED PEPPERMINT CRISP BARS, MIXED BERRIES, SLICED MANGO AND KIWI FRUIT. ETC.
NEXT PLACE THE MIXTURE ON LIGHTLY GRASED BAKING PAPER ON AN OVEN TRAY AND GENTLY SHAPE THE MIXTURE INTO A PAV SHAPE. PRE HEAT THE OVEN TO 200 C, THEN TURN IT DOWN TO 100-125C AND COOK THE PAV FOR 1 AND HALF TO 2 HOURS.
I USE THE TAP TEST MEANING IT SHOULD BE HOLLOW SOUNDING WHEN COOKED. TURN THE OVEN OFF BUT LEAVE THE PAV IN THE OVEN UNTIL IT IS COLD ( ABOUT 2-3 HOURS ) THIS GIVES THE PAV A CRISP SHELL. WHEN COLD FILL WITH WHIPPED CREAM AND DECORATE WITH YOUR TOPPING OF CHOICE.
TOPPING SUGGESTIONS:
SLICED BANANA AND PASSION FRUIT PULP, SLICED STRAWBERRIES AND GRATED CHOCOLATE, GRATED PEPPERMINT CRISP BARS, MIXED BERRIES, SLICED MANGO AND KIWI FRUIT. ETC.
Pra quem não sabe blueberry é o mirtilo.
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