Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: *jo* on January 19, 2009, 12:06:58 pm
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Hi there, with Australia Day knocking at the door I am after a diabetes friendly Pavlova recipe. I have found some online that I can easily adapt to the TM31 however I would really like a tried and true one that someone here and swears by. Any other such recipes graciously embraced,
Warm regards
Jo
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Sorry Jo
HAve not tried any sugar-free pavs. Do the other recipes use Splenda or similar?
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Yes, some use a combination of Splenda and sugar and other just splenda. I would think some sugar would be needed for the caramalization when the meringue cooks. Perhaps it will be case of trial and error, with DH having to consume any error pavlovas. Any suggestions?, not about my husband possibly consuming copious amounts of meringue but what I could attempt to do with any recipes?
Warm thanks
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Do you like the pav to have a soft meringue centre, or drier texture?
One thing with whipping the whites is to set the temp to 37 deg. I will try some ideas and report back.
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My preference is a drier texture however I am not too concercend with the middle as everyone likes it different, as long as it is crisp around the edge.
I have always used eggs at room temperature for any baking preparation would you still feel it necessary to have at 37?
Greatly appreciate your assistance, my son just saw sugar free pavlova on my screen and was so excited you would think it is Christmas!
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I have always used eggs at room temperature for any baking preparation would you still feel it necessary to have at 37?
Yes, the latest thinking is that heat helps in the Thermomix. See the hint http://www.forumthermomix.com/index.php?topic=541.0 (http://www.forumthermomix.com/index.php?topic=541.0) and Tenina posted a dacquoise recipe that used temperature also to aid in mounting the whites.
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isn't 37' room temperature atm anyway? ;D
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LOL sure as heck feels like it
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Sorry Jo, Australia Day is looming and I haven't had time to experiment. Maybe this arvo' (afternoon for you Warren)
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Thank you anyway. I made an attempt doing the eggs as you suggested at 37 degrees and then gradually adding equal instead of sugar and then cornflour and vinegar. Consitancy and flavour was perfect, cooked up beautifully within twenty five minutes and then cooling for awhile with the oven door open, very crisp outside and chewy inside. It tasted like pavlova should, perfect, HOWEVER within an hour the middle sank to less than half a centremetre, it was originally ten centremetres, and even in Tupperware it went as soggy as...something soggy. The beauty of pavlova is you can make it ahead and simply decorate it when needed however this was a case of make it and eat immediately.
Needs some tweaking, just not too sure what to tweak.
Thanks again for input, greatly appreciated, looks like I might be making diet lemonade scones instead, that's still Aussie to me :)
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did you leave it in the oven to cool?
sorry i can't help, i've never madea pav in my life lol
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Yes, left in the turned off oven with the door open to cool, it was perfect, I should have known that it all went too easy and too good, the pessimist in me is showing, *G*
My son loved the piece he had, the only morsel prior to the soggy callapse, so that's good. I will one day perfect the ULTIMATE sugar free TM31 pavlova, (hope that sounds like a challenge and someone else works it out!), LOL
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teehee good luck!
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jo, some advice from my mum:
perhaps the sugar may have needed more mixing. I found that when making a normal pav i would beat egg whites till u could hold bowl upside down and nothing would fall out. When cooking oven temp starts off at whatever temp is recommended and cooked for a while, then temp lowered and cooked for balance of time. left in oven till cool
but whether all that would apply to one with splenda etc in it i don't know
egg to be at room temp
sugar added gradually
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from what ive been able to make out part of the problem with making pav in TM is that you cant beat in as much air as you can with regular beaters as of course you have to have the lid on when mixing and the hole in the top if you leave the measuring cup off just doesnt get enough air in the bowl.....
ive tried it a few times and all have been a disaster
they are taking the pav out of the everyday cookbook in the next edition
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Cheers Karen, I followed your Mum's directions as they are the ones I followed from my Mum, to a tee. The consistancy was absolutely perfect, incredibly light, more so than a normal meringue, perhaps that is a problem? I found the egg whites to be perfectly airated, having made "normal" pavlovas previously they compared.
I am thinking perhaps the equal doesn't have the weight of sugar or the abitlity to retain it's form when heated and then cooled.
Perhaps the lack of air flow does make a difference with the original recipe which makes sense. I think I am just disappointed that it was perfect...for an hour...perhaps I should be happy with perfection even if it does last only an hour LOL
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what about making half the mix at a time?
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I don't do much in the way of desserts, but I'm thinking the dissolved sugar adds some crystalline structure to the egg whites, helping to support it once baked.
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Doing half may help as the four egg whites really do beat up very high, worth considering, good idea, thanks
Yes, I was thinking of substituting a small amount of sugar for the equal, the crystalization must make a difference, it does in any baking and overall a couple of tablespoons in a whole dessert won't make a big difference to my sons sugar levels.
It just shouldn't be this difficult :o
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It may be better to aim for a wider, flatter pav - so it hasn't got so far to fall?? But same taste.
Another idea would be to make little meringue nests with some with equal - maybe a different colour - add some cochineal. And some ordinary - too much trouble ???
Maybe cook at a slower temp so that it doesn't rise so much but dries out the mixture. Pavs are cooked slowly, but low as you can go to avoid the air bubles in the mix expanding too much, then collapsing??
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I tried the TM pav and it was quite flat. I took it out to my friends place and she had made a pav that wasn't quite that fantastic either, so we got a huge bowl, broke the pavs up into largish chunks, dolloped cream, sprinkled fruit thru it and served it like that. Kind of like, um, nachos? It looked really exotic, tasted great and we figured a pav only looks good til you stick the knife in it to cut it up. Then it ends up all crumbled and stirred up anyway LOL.
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i've seen that in the magazines womblydoo! kind of like a meringue trifle :)
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I have made small nests and they too are perfect...for a short time. It is DEFINATELY the lack of sugar, it has to be. Thanks so much Thermomixer, I have so appreciated your ideas.
Wombleydoo I have a similar presentation of pavlova in a Women's Weekly Cookbook, looks awesome...though it may be the chocolate sauce that is the real decider and that and the cream are no go here >:(
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That's OK, I like a challenge - will get to work with some of the sugar alternatives and report back.