Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: bron on May 05, 2009, 06:40:48 pm
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Pavlova:
serves 10:
Ingredients:
5 egg whites
4 drops of lemon or vinegar
pinch salt
2 spoons sugar
1 teaspoon cornflour
150g sugar
150g icing sugar
1/2 teaspoon of mix of 4 spices: clove, cinnamon, nutmeg & ginger
Preparation:
Preheat oven 150º
On greaseproof paper, draw a circle of 25cms.
Make the icing sugar first
Place butterfly over blades, add egg whites, vinegar/lemon, salt and 2 spoons sugar program 5 mins, speed 3 and 1/2.
In a bowl mix cornflour, spices and sugars and gently fold into the meringue. Place half the mixture and fill the circle drawn, and with the other half, spoon around the edge of circle making a volcano type shape. Place quickly in oven and after 10mins at 150º drop temp to 100º and bake for 1 hour. Switch off oven and leave in oven until cool with oven door slightly ajar. The meringue should be crispy outside and softish inside (mine was)
Fill with whipped cream and fresh fruit
Photos:
Tips/Hints:
When you remove from oven peel off the paper and place on dish or tray, as it will crack quite easily
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Thanks - is this from a Spanish source? Sounds like my old recipe (pre-TMX days)
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From the THX book Reposteria y Pasteleria ;)
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You little ripper Bron! lol :D :D
This is "THE ONE"!
Now - what can I made for dinner (it's 9pm) with 13 egg yolks - ha ha ha!
Thank you so much for posting all these recipes. I really appreciate it!
Obviously the egg whites just don't like the sugar being added into the TM bowl, but folded by hand.
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I Love Bimby, you can take a bow. You never gave up, wasted so many eggs and finally achieved your goal thanks to Bron. Through both your efforts, the rest of us now have a tried and true recipe. Go you girls!!
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Thanks judydawn.
I think in the last week (for 2 different events) I have gone through about 80 egg whites (thankfully the first 50 were already seperated for me from the Epicurean Centre at work). And I would hate to think how much sugar - probably close to 2kgs!
However most of it was all used and consumed.
The majority was for a Bushfire Dinner/Fundraiser that we ran at work. So the flops were just stacked with cream inbetween ;) :D
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I am so relieved, we made it at last! Congratulations! ;D ;D ;D ;D ;D
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Bron, didn't even think about icecream - but thankfully only a couple of batches were thrown out.
Most of the flops were just stacked with cream inbetween
I spoke with Janine last night and she was stunned at the rate of flops. So she gave me her recipe - apparently she's only ever had one flop and she puts that down to taking too long. I'm a bit "pav'd out" at the moment so won't be trying it this weekend but will post it at some stage.
The photo below is of one batch!
Now for the loud cheer please (come on - 80 egg whites went into the lead up for this success...) ;D ;D ;D ;D
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Oh, I Love Bimby they look just like pavlovas should look. Well done :-* :-* :-* :-* :-* I am clapping like crazy here ;D ;D
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Thanks judydawn! I can feel the love travelling through Cyberspace LOL ;D
Out of interest where are you based?
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I'm in Adelaide but wished I lived closer to you so that I could come and try those pavlovas and drink the BB wine with you ;D ;D ;D
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Well done, thankgod we got there in the end! Congratulations! They look amazing!
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I'm in Adelaide but wished I lived closer to you so that I could come and try those pavlovas and drink the BB wine with you ;D ;D ;D
I used to travel to Adelaide a bit for work - I used to look after the cork contracts. But now I don't travel much.
I need some TMX Buddies close by so we can do that. The closest friend who has one is an hour away and pregnant - so that counts her out for sharing some wine :'(
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My neighbour has asked me to do the dessert catering for her son's first communion next Sunday. I've been flicking through various forums searching for a recipe for desserts. Since I had egg whites left over from my hollandaise sauce, I tried out this pavlova recipe and the result is now in the oven.
It's almost obscene how easy this recipe is ;D I couldn't believe that the result would be so perfect on the first try. I'm going to dollop whipped cream on this work of art and then plonk on some luscious strawberries. This is only the trial run for Sunday, so "unfortunately" we're going to have to eat this ourselves and I'll make another two or three for Sunday.
Thanks for the recipe!
Update: My husband and our neighbour (whose son is having his first communion soon) were talking outside and I showed them the pavlova, so he knows what I'll be baking for the weekend. The pavlova didn't have a chance. Schwoops, a knife was grabbed from the kitchen and my wonderful dessert is now being inhaled. It was perfect, crispy on the outside, fluffy in the middle. I'll have to make about five for Sunday.
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Hi,
I was just wanting to clarify when you say "Make the icing sugar first" do you mean convert the 150g Sugar into icing sugar by blitzing it?
And if that's the case, under Ingredients is it just 150g sugar that you require or do you still require both 150g sugar and 150g icing sugar?
I'm new to baking ???
Cheers,
Mel
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I'm pretty sure she means to make one lot of the 150g sugar into icing sugar Mel as she later says 'add the sugars' (castor sugar that would be plus the sugar you have made into icing sugar).
I've never had much luck with meringues but beating egg whites these days, we seem to do it at 37oC to help achieve volume. Meringues seem to be tricky things to make in the TMX, you need to have your whites at room temperature but I can never get the amount of volume I get with the electric beaters. A lot of us have given up and have gone back to the old ways but have a go and let us know how you get on. Some seem to have better luck than others. I have seen a video on beating whites on someone's blog and when I did exactly the same thing, mine were nothing like hers!
This is the video I referred to http://www.stephberg.com/?p=2074
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Great work you guys. This recipe I will have to try.
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Thanks for the reply Judy.
Will let you know how I get on
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Sorry, thought that I had replied to this - think you will need 300g of sugar for that many egg whites. Compare with other recipes and I think that 300g would be right?
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Yes, 300g is correct, 150 g of each! ;)
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Great work Bron. Can't wait to give this a go. Thanks so much.
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Can anyone help me, I found a recipe from chookwomen for pav, tried it and it failed dismally. for some reason my machine after putting in boiling water went to 50 degrees and I could not get it down, is this normal and how do I cancel temp once started. I switched off the machine, took the jug off and started again and it just went back to 50........any suggestions?
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I take it this is the recipe you attempted Huon100 - http://www.forumthermomix.com/index.php?topic=2733.0
When beating egg whites, it is now recommended we use a bit of heat. I have read both 37o & 50o so when your temperature went up to the latter, it would have been OK to continue beating for the 15 minutes and finishing the recipe.
Meringues are definitely the hardest thing to do in the TMX with mixed success. I personally don't have great success so prefer to use my mixmaster but every now and then I give it another whirl to see if my luck has changed.
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I was sent a pav recipe called "Christmas Pavlova". Whilst searching through this forum I came across brazens recipe which appears to be exactly the same but using the 50o. I used 6 egg whites, and I must say it wasn't a very big pavlova. What it lacked in size though it made up for in taste. We decorated it with the Raspberry Cream with cherries on top.