Resepi Pavlova & ( 14.03.1995 - 14.03.2012 )

Assalamualaikum ...


...17 tahun dah usia dia hari ini. Being the eldest child in the family ... expectation is pretty high on him - but seeing him growing up and looking mature, i am quiet confident and insyaAllah... he'll be fine man one day.

Bagi seorang ibu - utk mengucapkan kata2 indah dan pengharapan terhadapnya tidak semudah yang disangka kerana semua itu hanya terucap dan mengharap dalam setiap titipan doa-doa sesudah solat, hanya terzahir di dalam hati ibunda sahaja ... namun bagi si anak, mimik wajah ibu - suara getar mama sudah cukup dirasainya, sudah memadai isyarat pengharapan ibu terhadapnya ...

...semoga a'ain menjadi anak yang soleh, bertanggungjawab terhadap keluarga, adik2 - takda apa yang mama harapkan, hanya ... jadilah khalifah di muka bumi ini  seperti yang Allah kehendaki - carilah makna Khalifah itu dan jadilah Khalifah itu .... dan insyaAllah hidup kamu atas sentiasa di landasan yang benar .... amin.

... untuk petang 14.03.2012 yang mendung ni, dengan aktiviti yang melemaukan sahaja ( hehehehe...), sempat juga saya membuat sebiji pavlova yang serba ringkas dengan bahan2 apa yang ada saja di dapur tu ( asalkan tak rasa lemau terus menerus )

*** selalu acara menyambut harijadi ni, saya sering menyatukan tarikh harilahir yang dekat2 diraikan bersama, so - insyaAllah utk 14.03.2012 akan disatukan dgn 17.03.2012 nanti ...

Pavlova Recipe :Courtesy of Joy Of Baking

4 large (120 grams) egg whites

1 cup (200 grams) superfine (castor) sugar

1/2 teaspoon pure vanilla extract

1 teaspoon white vinegar

1/2 tablespoon cornstarch (corn flour)

Topping:

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons (20 grams) granulated white sugar (or to taste)

1/2 teaspoon pure vanilla extract

Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice

1. Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. Turn the parchment paper over so the circle is on the reverse side.
2. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). 
3. Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.) 
4. Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) 

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. 

Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.

Serves 6 to 8.

PAVLOVA suka suki - simple mimple