Pavlova
6 eggs, separated
1 cup (250ml) caster sugar
3 Tbs (75ml) cornflour
1 Tbs (25ml) white vinegar
1 tsp (5ml) vanilla
1 cup (250ml) whipping cream
2 Tbs (50ml) caster sugar
Fruit for topping – any or all of the following
Sliced bananas dipped in lime juice
Sliced kiwifruit
Passionfruit pulp
Preheat oven to 300 F, then line a baking tray with foil, grease with a little butter and dust with cornflour.
Place the egg whites in a large clean bowl and whisk until soft peaks form. Gradually add the sugar beating all the time. The mixture will become very glossy and thick. Add cornflour, vinegar and vanilla and beat just until mixed in. Spread onto prepared pan, building up the sides so there is a hollow in the centre. Bake for 1 ½ hrs, or until dry to the touch, then turn off oven and leave in oven with door slightly ajar to cool completely.
Use an electric mixer to whisk the cream and icing sugar until soft peaks form. Just before serving spoon cream on top of Pavlova and top with fruit.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Sunday, November 29, 2009
Milk tart
Milk Tart
Pastry:
1 1/2 cups (375ml) flour
½ cup (125ml) butter or margarine
1 egg yolk
Pinch salt
2 Tbs (50ml) sugar
Filling:
3 cups ( 750ml) milk
2 Tbs (50ml) butter or margarine
2 Tbs (50ml) flour
1 Tbs (25ml) Cornstarch
½ cup (125ml) sugar
2 eggs, plus 1 egg white
2 tsp (10ml)vanilla essence
1 tsp (5ml) almond essence
1 Tbs (25ml) cinnamon
For the pastry, mix all ingredients together and press into a greased 8” deep pie pan. Prick with a fork and bake for 10 minutes at 350 degrees. Cool.
For the filling, Place milk and butter into a heavy pan over medium heat, stirring occasionally. In the meantime mix together flour, cornstarch, eggs and sugar in a bowl. Once the milk is starting to boil, pour into the flour mixture slowly, stirring with a whisk to prevent lumps forming. Pour back into the hot pan and bring back up to the boil. Add essences, stir and let cool about 10 minutes, and then pour into prepared pastry shell. Chill in fridge for about 1 hour and sprinkle with cinnamon before serving.
Pastry:
1 1/2 cups (375ml) flour
½ cup (125ml) butter or margarine
1 egg yolk
Pinch salt
2 Tbs (50ml) sugar
Filling:
3 cups ( 750ml) milk
2 Tbs (50ml) butter or margarine
2 Tbs (50ml) flour
1 Tbs (25ml) Cornstarch
½ cup (125ml) sugar
2 eggs, plus 1 egg white
2 tsp (10ml)vanilla essence
1 tsp (5ml) almond essence
1 Tbs (25ml) cinnamon
For the pastry, mix all ingredients together and press into a greased 8” deep pie pan. Prick with a fork and bake for 10 minutes at 350 degrees. Cool.
For the filling, Place milk and butter into a heavy pan over medium heat, stirring occasionally. In the meantime mix together flour, cornstarch, eggs and sugar in a bowl. Once the milk is starting to boil, pour into the flour mixture slowly, stirring with a whisk to prevent lumps forming. Pour back into the hot pan and bring back up to the boil. Add essences, stir and let cool about 10 minutes, and then pour into prepared pastry shell. Chill in fridge for about 1 hour and sprinkle with cinnamon before serving.
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