This weekend, I achieved Goal #29: Make a perfect pavlova (perfection is hard to define, but I thought it was really, really good). Having attempted twice before to make a fluffy, marshmallowy meringue that does not go all gloopy and flat when cooked, this time I managed to get it just right. See below for my recipe.
My other completed task this weekend was painting the radiators in our hallway and kitchen (#49). They look much better now. Once I’ve finished painting the woodwork in our hallway, it will finally be finished!
I made a new recipe as part of Goal #32: chicken en croute. It wasn’t that tasty though. I think it would be nicer to stuff the chicken with boursin or herby cream cheese or goats cheese mixed with sun-dried tomatoes. We used left-over stuffing as a topping for baked chicken breasts the next day, and added some marjoram which improved the flavour. Using corn-fed chicken and/or seasoning the chicken really well would probably make a real difference too.
Pavlova – serves 6-8
- 3 large eggs, very fresh and at room temperature
- 160g caster sugar
- 1 tbsp cornflour
- 1 dessertspoon vinegar (white or malt)
- 300ml whipped cream
- A bit of custard or yoghurt (optional)
- Fresh fruit
- Preheat oven to 180C.
- Separate the eggs (use the yolks for creme brulee, custard, or lemon curd).
- Using an electric hand whisk, whisk the eggs on the fastest speed for 5 minutes.
- With the whisk still running, add the sugar a teaspoon at a time for a marshmallowy texture, or all at once for a hard meringue.
- Reduce the whisk speed to the slowest setting. Add the vinegar and sift in the cornflour, and gently whisk in.
- On a tray lined with greaseproof paper, blob or pipe the meringue mixture into a large circle, oblong, or individual shapes. Make a dip in the middle to hold the cream filling.
- Put the meringue in the oven and reduce the temperature to 130C. Bake for one hour. Turn off the oven but leave the meringue inside until completely cool.
- Just before serving, top the meringue with whipped cream mixed with a bit of custard or yoghurt if you like, and fresh fruit.