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Wednesday, March 22, 2017

#Repost @pierrickboyer with @repostapp ・・・ Share the recipe ❤️. Lemon curd pavlova, using my @electroluxau #SteamOven & #InductionCookTop #ImLovingIt For 1 16 cm cake ring #Pavlova Eggwhite 150ml (approximately 4 eggs) Caster sugar 1 cup (220g) #Glutenfree corn starch ¼ off a tea spoons #Balsamicvinegar 3 teaspoons Vanilla paste 1 tea spoon or = 1 vanilla bean Process Preheat oven to 150°. Put the eggwhite in the bowl of your @kitchenaidausnz and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. Add the vanilla paste or beans & vinegar then whisk until just combined. Pipe or shape the mixture into an 16 cm round ring with a side of silicon paper, on a baking tray lined with non-stick baking paper. Reduce oven to 110°C and bake for 1 hour 15 minutes with low steam Turn the oven off and allow the pavlova to cool completely in the oven. Pour the #lemonCurd made while cooking. Spread over the cooled pav, top with fresh raspberries, berries, fresh herbs or flowers of your choice and serve immediately. Serves 6–8 Lemon curd Raw sugar 50 g Lemon zest 1 lemon zested Lemon juice 100 ml Egg yolks 100 g or count how many #Butter 150 g Process Zest the #Lemon on the butter after rinsing it Wisk the sugar & #FreeRange egg yolk while, bring the juice to a boil, the Then boil sugar lemon juice & sugar to a boil. Then pour straight away on the butter & zest Wisk well all the ingredients and cool down before Keep some extra lemon curd to garnish the plate, combination of whip cream with the pav, lemon & fresh is unbelievable

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