Summer Fruit Pavlova

This is another updated blog post for a recipe I’ve done a couple times before. The first time was in July 2016, and the second time was in the form of a pavlova wreath from Christmas last year. I am sorry for the lack of new recipes; I’ve been struggling to find inspiration lately. IMG_2514-5So today we’ll be discussing how to achieve the perfect pavlova, crisp on the outside and soft in the middle. I accidentally cracked the shell when I was decorating it, as a strawberry slid off the top and simply broke the pavlova.IMG_2426-17.jpgHere are some tips and tricks I hope you’ll find useful:

1) The bowl and utensils should be grease free and extremely clean, as fat will prevent the egg whites from whipping to their full volume. If you are concerned about this, simply wipe your bowl and the beaters with lemon juice/vinegar.

2) The egg whites should not contain any egg yolks, as this will also prevent the egg whites from whipping. I find that they are easier to seperate when cold, but then should be bought to room temperature to ensure the meringue reaches full volume.

3) The sugar should be added gradually, a teaspoon at a time, mixing well in between each addition in order for it to properly dissolve. Once all the sugar is added, I like to beat the meringue on high speed for a further 5-7 minutes for it to reach stiff peaks. This results in a meringue that is easier to shape, and results in a pavlova that is soft in the centre.IMG_2491-104) The cornstarch and vinegar creates a soft pavlova, and is folded after the meringue is beat to stiff peaks. This should be done gently to retain the air that was just created from whipping the egg whites.

5) The pavlova is shaped through upward swipes and an indent/nest in the centre to ensure even cracking.

5) The oven is first preheated at a high temperature first, then reduced to a lower temperature in order to ensure the pavlova bakes long and slow. This ensures a crisp outside and marshmallowy centre. After baking, it is cooled with the door ajar so that the cracking is more controlled.IMG_2511-3

7) Finally, when decorating, I prefer to add no sugar in the cream since the pavlova is already quite sweet. Also, the combination of fruits should have some tartness – in this case the passionfruit.

I hope you’re having a great week, and please enjoy the recipe!

 

Pavlova

Ingrdients
  • 6 large egg whites, room temperature
  • 1 1/2 cup (300g) caster sugar
  • 3 teaspoons cornflour, sifted
  • 1 tsp vanilla bean paste or extract
  • 1 1/2 tsp vinegar

To decorate:

  • 300mL thickened cream, whipped
  • Summer fruit of your choice (blueberries, strawberries, passionfruit etc.)
Method
  1. Preheat oven to 150°C. Line a baking tray with parchment paper and draw a 20cm (8 inch) circle. Flip the paper over.
  2. Using an electric mixer fitted with a whisk attachment, beat egg whites on low speed. Gradually increase the speed until soft peaks form.
  3. Very gradually add the sugar, a teaspoon at a time, whilst beating on medium-high speed.
  4. Once all the sugar is added, beat on high speed for 5-7 minutes until stiff peaks form.
  5. Add sifted cornflour, vinegar and vanilla seeds (or vanilla extract). Gently fold until completely combined.
  6. Spoon the mixture onto the baking paper. Using the circle as a guide, shape into a tall circular shape. Then, using an off set spatula, swipe the side of the meringue upwards and create an indent/nest in the centre.
  7. Place into preheated oven (on bottom rack) and reduce temperature to 120°C. Bake for 70 minutes.
  8. Turn oven off. Leave pavlova in the oven with door ajar to cool completely.
  9. When cool, take it out of the oven and transfer onto a plate.
  10. Decorate with whipped cream and summer fruit of your choice.
  11. Refrigerate until cool and ready serve!

 

 

 


Thermomix: Frozen Fruit Sorbet

If you’ve been following Beyond Our Sky for a long time, then you’ve probably seen this recipe before. This was actually one of the first blog posts I did, in June 2016 (see here), when I used to photograph outside with a blue background instead of a white one. I decided to do an updated blog post due to its recent, increased popularity.IMG_2345-16.jpgIt’s been a while since I last posted but a lot has happened between now and then, including the finishing of grade 12. Since this is a shorter blog post, I will go into more detail about it later.IMG_2349-9So that’s it from me today. This recipe is perfect for the summer, as it is very refreshing and creamy. Unfortunately, it only works if you have a Thermomix but in the past I have posted this mango sorbet recipe which uses an ice cream machine instead. I hope you enjoy!

 

Frozen Fruit Sorbet

Makes approximately 1L of sorbet. 

Ingredients
  • 500g seasonal fruit of choice (e.g. raspberries, blueberries, strawberries, bananas, mangoes, peaches) frozen.
  • *80g caster sugar (see notes)
  • 1 egg white
Method
  1. Place sugar into mixing bowl and mill 10sec/speed 9.
  2. Add fruit and chop 10sec/speed 8. Scrape down sides and bottom of mixing bowl with spatula to loosen mixture. Transfer mixture into another bowl.
  3. Insert butterfly whisk. Return mixture to Thermomix and add egg white.
    Mix 30-40sec/speed 3 or until a smooth and soft consistency is achieved.
  4. Serve immediately or place into the freezer in a freezable container to store.

*Notes:
If you’re using a sweeter fruit such as blueberries – reduce the sugar to 60g. If you’re using a more tart fruit such as raspberries – 80g of sugar is enough.

 

 


Coffee Ice Cream

Welcome to 2018! I know it’s a little late, but my family and I have been busy travelling. I’m very excited to share this ice cream recipe with you, although it may not be summer where you are. 33.jpgThis is based of David Lebovitz’s vanilla ice cream recipe, but instead the milk mixture is infused with instant coffee.  You can of course adjust the strength to your liking. This is what I love about ice cream; you start with a base recipe and simply go from there in order to create whatever flavours are desired. 60On the flip side, the thing I dislike about ice cream is the  photography. The combination of Brisbane heat and a frozen dessert is never a good idea, as it always creates a melting mess. It is very stressful to shoot. finalv4.jpgI served mine in chocolate dipped cones that were sprinkled with roasted hazelnuts from our trip in Tasmania. This is optional of course. On our holiday, we went on this big tasting trail, trying things like berries (a lot of berries!), salmon, hazelnut, cheese, ice cream. 32So I had to make something that was inspired by our travels. These new blue and white ceramics are also from the Salamanca Markets! It was a great trip, and we literally had a kilo of cherries everyday they that good. The best I’ve ever had by far. IMG_2280I’ve got an exciting project coming up soon hopefully. Maybe a YouTube video as well about 2017 if I get to it. School is in one and a half weeks so I actually have to start getting ready. I can’t put it off any longer! I hope you’ve all had a great Christmas and New Years, maybe even written some resolutions. I have to admit that that’s no something I usually do unfortunately. 59But I am excited for what this year has to bring. If you thought I didn’t post much last year, it’s going to reduce even further in 2018 since it’s grade 12 and everything. Please enjoy this recipe, the ice cream is super creamy and definitely worth making!

 

Coffee Ice Cream

Inspired by David Lebovitz.

  • 1 1/2 cup (325ml) whole milk
  • A pinch of salt
  • 3/4 cup (150g) sugar
  • 3 1/2 tbls instant coffee
  • 1 1/2 cups (325ml) heavy cream
  • 5 large egg yolks
  • 1 teaspoon pure vanilla extract
  1. Combine the milk, salt, sugar, instant coffee and 1 cup of cream in a saucepan. Bring to a simmer. Cover, remove from heat, and infuse for 30 minutes.
  2. To make the ice cream, set up an ice bath by placing a 2L bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
  3. In a separate bowl, whisk together the egg yolks. Rewarm the milk to a simmer then gradually pour some of the milk into the yolks, whisking constantly as you pour. This is called tempering, which is done to ensure the eggs do not scramble. Scrape the warmed yolks and milk back into the saucepan.
  4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. If you run your finger down it, the line should remain divided.
  5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
  6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions (mine takes about 30 minutes).
  7. Freeze for about 4 hours before serving. Keeps approximately 2 weeks in the freezer.