From the Tropics: Pavlova de Fresas / Strawberry Pavlova 
Por lo que he notado, siempre es temporada de fresas en esta parte de nuestro bello país! Para aprovechar la deliciosura de estas frutas en estado "fresco", compratimos esta receta con uds. el día de hoy: Pavlova de Fresas. Básicamente es un 'merengue' horneado de manera tradicional, a temperatura baja, luego relleno con crema batida y decorado con fresas frescas. Para acompañar, lo servimos con una fabulosamente simple y azucarada a perfección 'crema inglesa' y un coulis de zarzamora. Las fotos hablan por si solas.
Que lo disfruten y que tengan una dulce semana!
Con cariño,
Chef Melissa
Ingredientes:
4 claras de huevo
1 pizca de sal
8 onzas azúcar blanca, fina
4 cucharaditas de maizena (almidón de maíz)
2 cucharaditas de vinagre de manzana
1/2 cucharadita de esencia de vainilla, o de naranja
Para el relleno:
10 onzas de crema para batir, batida
fruta fresca de temporada (fresa, zarzamora, etc)
Procedimiento:
Pre-calentar el horno a 275 grados F / 135 grados C.
En un bol complétamente limpio y libre de grasa, batir las claras de huevo hasta que el volumen se haya incrementado el doble y agregar el azúcar cucharada a cucharada, batiendo despues de cada adición hasta que este firme y brillante. Agregar la maizena, vinagre y vainilla, batir hasta bien incorporado.
Engrasar una bandeja para galletas con aceite en spray o mantequilla derretida.
Rellenar una manga de decoración con el merengue y realizar una base redonda de 6-8". Colocar en los bordes, alrededor de la circunferencia, dos vueltas una sobre la otra, como se aprecia en la foto. Repetir formando las bases de merengue, colocándolas separadas 2".
Hornear por 1 hora y 15 minutos o hasta que empiece a dorar. Remover del horno y dejar enfriar antes de rellenar y servir.
Ingredients
4 egg whites
a pinch of salt
8oz white fine sugar
4 teaspoons cornflour
2 teaspons apple cider vinegar,
1/2 teaspoon vanilla or orange essence
For the filling:
10fl oz whipping cream, whipped
Prepared fruit, such as raspberries or strawberries
Directions:
Preheat oven to 275 degrees F/ 135 degrees C
In a clean bowl, mix the egg whites and salt, beat until stiff. Add the sugar one tablespoon at a time, whisking until very stiff and glossy after each addition, then beat in the cornflour, vinegar and vanilla essence.
Grease a cookie sheet Butter and make 6-8" disks with the meringue, add one line in the edge to form a nest shape, repeat with a second line and third if you want it taller.
Bake for one and a quarter hours, or until they start to golden. Remove and cool completely before filling and serving.
At the m oment of serving, fill the hollow meringue with the whipped cream and top with the prepared fruit. Although this dessert is delicious by itself, serve with the sauces, mint and extra whipped cream if you wish.
Enjoy!
Chef Melissa
cookingdiva chef melissa panamagourmet panama receta recipe postre dessert pavlova boquete valle escondido chiriqui personal chef- by Chef Melissa
- September 08, 2008
- 8:09 pm
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- Pudín de pan con coco y frutas secas
Comments
09.08.08 at 10:37 PM |
Se ve deliciosa la receta Melissa, la voy a practicar y luego te cuento cómo me quedó!
Saludos,
GUADALUPE R.
——-
09.09.08 at 07:31 AM |
Not only is this a delicious dessert, the Pavlova has a fantastic story behind it as well.
http://www.kleph.com/blog.php?v_blog_id=6&v_blog_entry_id=594
09.09.08 at 08:06 AM |
I love Pavlova, is it not true that in Panama it would have to be served very quickly? or how could you keep it from becoming soft from the humidity?
I am so happy you posted this recipe. I will try it myself. I once went to a restaurant in Panama where they offered Pavlova. I ordered it. It was so disappointing, and not even close to what I remember when living in Australia. I am sure the chef did not realize that in Australia Pavlova is a very special dessert, like Apple Pie for Americans.
Cynthia, http://destinationpanama.wordpress.com; http://www.cerritotropicalpanama.com
09.16.08 at 05:17 PM |
Hey, there’s a new website about to launch called Behind the Burner: it features exclusive tips on products and cooking techniques, as well as video demonstrations with New York City’s best chefs! Be sure to check out the website, http://www.behindtheburner.com, where you can sign up for email updates and more info.
09.17.08 at 06:53 AM |
i’ve had the Panama but not the Australian. I just loved the Pavlova!
I have some good tips at my sites that might interest you.
http://cookingchow.blogspot.com/
http://diarrheaz.blogspot.com/
09.25.08 at 01:02 AM |
verdad, las fotos hablan por si solas !!! Mille grazie per la bella ricetta. Un abbraccio, Kat
10.01.08 at 05:59 PM |
Me encanta este Blog! Tienes unas recetas fantasticas! Me gusta mucho tu estylo!
10.10.08 at 10:37 AM |
I love pavlova! So delicious, thank you for sharing the recipe.
you might like some fresh food ideas here at http://www.foodista.com their recipes are simple and easy to follow
10.10.08 at 07:24 PM |
This looks so good! I love anything with strawberries in it.
Paz xoxo
10.11.08 at 12:05 PM |
Muchas gracias Alisa! I am heading over to your blog right now!
Paz: it is always great to see you are back! A big hug from rainy Panama
Have a great weekend girls!
Melissa
10.11.08 at 01:57 PM |
oLA!
O teu blog é muito fixe! Parabéns!
vou adicionar-te aos meus links!
Bjs
10.17.08 at 04:41 AM |
This has to be my favorite pudding absolutly love it, especialy in summer
11.19.08 at 05:32 PM |
I have not been to Panama yet, but if this the kind of food you have, I will be coming down for a visit. Thanks for the recipe. I am giving it a go. It looks mouth watering.
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