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

Swiss Meringue Buttercream with a twist

Now and then I would just go blog crawl and search for any new recipe or ways to improve my baking.

I love swiss meringue buttercream. Its light and not too sweet unlike buttercream.

A simple recipe that I always use is this..enough for layering my Victoria Sandwich Cake.

Ingredients

100 g cater sugar
250 g unsalted butter
2 large egg whites (I use A size eggs)
2 tsp vanilla paste/extract (use slightly more for essence)
(optional) 1-2 cups of whipped cream (non diary)

Method

Thisk egg whites with sugar, double boil, until the sugar dissolves and the egg is hot/warm to touch.
Then pour into another pour/mixer and whisked until the bowl is at room temperature/no longer hot to touch. Then put the butter pieces by pieces in the bowl,whisked until fluffy.Once done, keep it in the fridge until you're ready to use...


The twist in the method.

I found this method instead of whisking or whipping the egg+sugar until cold.Whisked until room temperature or you can put it in the fridge until you're ready to use.

Once ready to use, take it out from the fridge, leave it out until it reach room temperature. Whipped the butter then pour the sugar+egg ingredient into the butter.

Verdict is more or less the same, but the good thing about this method is I can actually do the sugar+eggs base in advanced.

So takde la nak masukkan butter dalam adunan yg suam yang mungkin akan menyebabkan butter tu cair...

Alhamdulillah have tried and tested for my Victoria Sandwich Cake....yummeh!