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June Daring Bakers Challenge - Pavlova
by
Joanna Mong
Calificación: 4.0
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%20degrees.%20Line%20two%20baking%20sheets%20with%20silpat%20or%20parchment%20and%20set%20aside.%3C/p%3E%3Cp%3EPut%20the%20egg%20whites%20in%20a%20bowl%20and%20whip%20until%20soft%20peaks%20form.%20Increase%20speed%20to%20high%20and%20gradually%20add%20granulated%20sugar%20about%201%20tbsp%20at%20a%20time%20until%20stiff%20peaks%20form.%20(The%20whites%20should%20be%20firm%20but%20moist.)%3C/p%3E%3Cp%3ESift%20the%20confectioner%E2%80%99s%20sugar%20and%20cocoa%20powder%20over%20the%20egg%20whites%20and%20fold%20the%20dry%20ingredients%20into%20the%20white.%20(This%20looks%20like%20it%20will%20not%20happen.%20Fold%20gently%20and%20it%20will%20eventually%20come%20together.)%3C/p%3E%3Cp%3EFill%20a%20pastry%20bag%20with%20the%20meringue.%20Pipe%20the%20meringue%20into%20whatever%20shapes%20you%20desire.%20Alternatively,%20you%20could%20just%20free%20form%20your%20shapes%20and%20level%20them%20a%20bit%20with%20the%20back%20of%20a%20spoon.%20(Class%20made%20rounds,%20hearts,%20diamonds%20and%20an%20attempt%20at%20a%20clover%20was%20made!)%3C/p%3E%3Cp%3EBake%20for%202-3%20hours%20until%20the%20meringues%20become%20dry%20and%20crisp.%20Cool%20and%20store%20in%20an%20airtight%20container%20for%20up%20to%203%20days.%3C/p%3E%3Cp%3ERecipe%202:%20Chocolate%20Mascarpone%20Mousse%20(for%20the%20top%20of%20the%20Pavlova%20base):%20-%201%20%C2%BD%20cups%20(355%20mls)%20heavy%20cream%20grated%20zest%20of%201%20average%20sized%20lemon%3C/p%3E%3Cp%3E-%209%20ounces%20(255%20grams)%2072%25%20chocolate%20(I%20used%20milk%20chocolate),%20chopped%3C/p%3E%3Cp%3E-%201%202/3%20cups%20(390%20mls)%20mascarpone%3C/p%3E%3Cp%3E-%20pinch%20of%20nutmeg%3C/p%3E%3Cp%3E-%202%20tbsp%20(30%20mls)%20Grand%20Marnier%20Method:%20%20Put%20%C2%BD%20cup%20of%20heavy%20cream%20and%20lemon%20zest%20in%20a%20saucepan%20over%20medium%20high%20heat.%20Once%20warm,%20add%20chocolate%20and%20whisk%20until%20melted%20&%20smooth.%20Transfer%20mixture%20to%20a%20bowl%20and%20let%20sit%20at%20room%20temperature%20until%20cool.%3C/p%3E%3Cp%3EPlace%20the%20mascarpone,%20remaining%20cup%20of%20cream%20and%20nutmeg%20in%20a%20bowl.%20Whip%20on%20low%20for%20a%20minute%20until%20the%20mascarpone%20is%20loose.%20Add%20Grand%20Marnier%20and%20whip%20on%20medium%20speed%20until%20it%20holds%20soft%20peaks%20(DO%20NOT%20OVERBEAT%20OR%20MASCARPONE%20WILL%20BREAK.)%3C/p%3E%3Cp%3EMix%20about%20%C2%BC%20of%20the%20mascarpone%20mixture%20into%20the%20chocolate%20to%20lighten.%20Fold%20in%20remaining%20mascarpone%20until%20well%20incorporated.%20Fill%20pastry%20bag%20with%20mousse.%20Again,%20you%20could%20just%20free%20form%20mousse%20on%20top%20of%20the%20pavlova.%3C/p%3E%3Cp%3ERecipe%203:%20Mascarpone%20Cream%20(for%20drizzling):%20-%201%20recipe%20cr%C3%A8me%20anglaise%3C/p%3E%3Cp%3E-%20%C2%BD%20cup%20(120%20mls)%20mascarpone%3C/p%3E%3Cp%3E-%202%20tbsp%20(30%20mls)%20Sambucca%20(optional)%3C/p%3E%3Cp%3E-%20%C2%BD%20cup%20(120%20mls)%20heavy%20cream%20Method:%3C/p%3E%3Cp%3EPrepare%20the%20cr%C3%A8me%20anglaise.%20Slowly%20whisk%20in%20the%20mascarpone%20and%20the%20Sambucca%20and%20let%20the%20mixture%20cool.%20Put%20the%20cream%20in%20a%20bowl%20and%20beat%20with%20electric%20mixer%20until%20very%20soft%20peaks%20are%20formed.%20Fold%20the%20cream%20into%20the%20mascarpone%20mixture.Recipe%204:%20Cr%C3%A8me%20Anglaise%20(a%20component%20of%20the%20Mascarpone%20Cream%20above):%20-%201%20cup%20(235%20mls)%20whole%20milk%3C/p%3E%3Cp%3E-%201%20cup%20(235%20mls)%20heavy%20cream%3C/p%3E%3Cp%3E-%201%20vanilla%20bean,%20split%20or%201%20tsp%20pure%20vanilla%20extract%3C/p%3E%3Cp%3E-%206%20large%20egg%20yolks%3C/p%3E%3Cp%3E-%206%20tbsp%20(75%20grams)%20sugar%20Method:%20%20In%20a%20bowl,%20whisk%20together%20the%20egg%20yolks%20and%20sugar%20until%20the%20mixture%20turns%20pale%20yellow.%3C/p%3E%3Cp%3ECombine%20the%20milk,%20cream%20and%20vanilla%20in%20a%20saucepan%20over%20medium%20high%20heat,%20bringing%20the%20mixture%20to%20a%20boil.%20Take%20off%20the%20heat.%3C/p%3E%3Cp%3EPour%20about%20%C2%BD%20cup%20of%20the%20hot%20liquid%20into%20the%20yolk%20mixture,%20whisking%20constantly%20to%20keep%20from%20making%20scrambled%20eggs.%20Pour%20the%20yolk%20mixture%20into%20the%20pan%20with%20the%20remaining%20cream%20mixture%20and%20put%20the%20heat%20back%20on%20medium.%20Stir%20constantly%20with%20a%20wooden%20spoon%20until%20the%20mixture%20thickens%20enough%20to%20lightly%20coat%20the%20back%20of%20a%20wooden%20spoon.%20DO%20NOT%20OVERCOOK.%3C/p%3E%3Cp%3ERemove%20the%20mixture%20from%20the%20heat%20and%20strain%20it%20through%20a%20fine%20mesh%20sieve%20into%20a%20bowl.%20Cover%20and%20refrigerate%20until%20the%20mixture%20is%20thoroughly%20chilled,%20about%202%20hours%20or%20overnight.%3C/p%3E%3Cp%3EAssembly:%3C/p%3E%3Cp%3EPipe%20the%20mousse%20onto%20the%20pavlovas%20and%20drizzle%20with%20the%20mascarpone%20cream%20over%20the%20top.%20Dust%20with%20confectioner%E2%80%99s%20sugar%20and%20fresh%20fruit%20if%20desired.%3C/p%3E%3Cp%3EYes,%20I%20know...%20I%20didn't%20put%20the%20mascarpone%20drizzle%20on%20top%20of%20the%20pavlovas.%20But%20to%20tell%20you%20the%20truth,%20my%20drizzle-sauce%20stuff%20was%20a%20bit%20on%20the%20liquid%20side%20and%20I%20didn't%20want%20to%20drown%20my%20cute%20little%20creations.%20So,%20instead%20I%20served%20the%20cream%20on%20the%20side%20so%20that%20whoever%20wanted%20some%20additional%20creamy-sweetness%20could%20just%20spoon%20some%20on%20top%20as%20liberally%20as%20they%20wanted.%20The%20puffy%20little%20pavlovas%20were%20a%20hit%20with%20my%20sisters%20and%20my%20parents.%20And%20they%20were%20almost%20too%20cute%20to%20eat!%3C/p%3E){kind=link}