8
Recipes.
5. Pour into individual serving dishes., Allow to
set in refrigerator.
6. When set, decorate with whipped cream and
sprinkle with grated chocolate.
Pavlova
4 egg whites, at room temperature
pinch salt
1 cup caster sugar
1 tablespoon cornflour
2 teaspoons lemon juice or vinegar
1 teaspoon vanilla essence
1. Pre-heat oven to 110
o
C. Lightly grease baking
tray or Pavlova plate and dust with cornflour.
2. In a mixing bowl, beat egg whites and salt on
speed 5 until stiff.
3. On speed 5, gradually add sugar, beating
constantly until stiff and glossy. On speed 1,
add cornflour and mix until combined.
4. Pile meringue mixture onto prepared tray or
plate. If desired, shape a hollow in the centre
to hold a filling.
5. Bake until firm, approximately 1
1
/
4
to 1
1
/
2
hours. Turn heat off and allow to cool in
the oven.
6. When cool, decorate pavlova with fruit,
custard or cream as desired.
For individual meringues:
Pipe meringue mixture on a slide lined with
greaseproof paper and bake for approximately 1
hour, until firm. Makes aproximately 30
meringues.
Quick Bernaise Sauce
3 shallots, sliced
1
/
4
cup Tarragon vinegar
1 tablespoon white wine
12 peppercorns
1 bay leaf
3 egg yolks
375g butter, melted
1. Place shallots, vinegar, wine, peppercorns and
bay leaf into a small saucepan. Bring to the
boil and simmer until reduced to one third,
strain.
2. On speed 5 whisk yolks over hot (not boiling)
water, gradually adding reduced liquid until
mixture begins to thicken.
3. Gradually add butter in a thin stream into the
thickened mixture beating well between
additions. Sauce should become thick and
creamy.
Serve warm over steak and vegetables.
