Eton Mess

Teringat the 1st time makan benda alah ni...Masa tu my bestie Sue was based in Sweden& she came back for a break in Malaysia. So janji nak meet up with Nina at Apartment KLCC.

Nina had eton mess, dia bagi ras and I was hooked from that day onwards.I love the light pavlova mixed with cream and fruits..yummeh! Tried the pavlova in Alexis after that....sedap giler...love love love this..Kalau hari yg crave for pavlova or eaton mess I can just start the car and go get it! Masa based dekat TIME.com Glenmarie..sanggup bawa kereta pergi Bangsar Alexis beli..ever since that I search the net for the recipe..so here goes..my kids love them too!!

4 egg whites
160 gm caster sugar ( I reduced the sugar from the original recipe)
1 tsp of vinegar
2 tsp cornflour

Whisk the egg whites till soft peak, about 3-4 minutes, add the sugar spoonful by spoonful- go slow...no rush..then bila dah habis gula tu, whisk at medium high ( about 4-6 minutes) till ada peak, and the egg whites dah bertukar jadi lembut& berkilat.

Scrap the bowl,  add in the vinegar& the cornflour and whisk for another about 2-3 minutes. Since my first attempt of doing pavlova was to refer to kitchen guardian's blog, so I drew an 8" circle on the baking paper as well and did a meringue nest. Bake in the oven for 1 1/2 hour at 120C. Dah siap biar jer dia sejuk dalam oven tu.

Dah siap tu, I pecah2 kan and campur with the cream and fruits...

Untuk cream ni...I have love hate relationship dengan whipped cream, the diary ones..one extra whipped and they turned to curd...mula2 tu hantam saja labu...letak atas pavlova..pastu keluar air...bahahahaha lawak kan?after that day pandai skit...

Later tanya otai otai baker- rupanya guna non diary kalau nak tahan lama..well....I prefer the fresh cream...its not as sweet so it balance out the sweetness of the sugar in the pavlova, the cream and the fruits..

#Nota kaki

• bowl jangan berminyak, lap bersih2 nanti putih telur tak kembang
• putih telur jangan ada sikit pun kuning telur (tapi kadang-kadang ada jugak skit yang termasuk so I just scrape jer dengan kulit telur or sudu..)
• basuh telur
• panaskan oven 150C-180 C - bila nak masukkan meringue nest/pavlova tu turunkan suhu oven ke 100C-120C..kalau suhu lagi rendah lagi lama nak masak..tapi kalau nak pavlova yg putih gebu memang suhu dia rendah jer& masak dia lama..and harga pun mahal la.....

Hugs!

p/s: please excuse the auto correct