Mixed Berry Pavlova

Continuing with my baking weekend, the other recipe I wanted to try in my cookbook was the Mixed Berry Pavlova recipe. There was a lot of fail on my part that went into making this dish.

First, I thought we had all the ingredients we needed to make this dish so I didn’t invest in buying too many extra ingredients at the grocery store. When we came back, I realized I didn’t have enough eggs to last me the week if I used all the eggs in this recipe. Plus, I only had like 2 tbsp of whipping cream left -_-

Needless to say, I had to halve my recipe to make this work and it worked out because now I don’t have all this extra dessert lying around which allows me to bake other things ūüėÄ

The other thing I changed about this recipe is that I took out the liqueur aspect of the mixed berry garnish. Originally, the recipe asked that I toss the mixed berries in some sugar and Grand Marnier. I didn’t have any Grand Marnier so I used Cointreau instead and I thought it tasted ok… but J hated it. It wasn’t THAT bad. I didn’t add the alcohol in the next batch and I have to admit, it did taste much better. ¬†This is a cute and elegant dish and when made in smaller portions, it can look very exquisite.

Mixed Berry Pavlova

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 6 small meringues

Mixed Berry Pavlova

Ingredients

  • 2 large egg whites, room temperature
  • pinch of salt
  • 1/2 cup sugar
  • 1 tsp corn starch
  • 1 tsp white vinegar
  • 1 tsp pure vanilla extract
  • 1/2 cup strawberries
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/8 cup sugar
  • 1/2 cup whipping cream (35%)
  • Fresh mint leaves for garnish
  • Confectioner Sugar for garnish

Instructions

  1. Preheat oven to 300F.
  2. In a stand mixer using a whisk attachment, whisk the egg whites and pinch of salt until frothy. Slowly add the sugar in a bit at a time until all sugar is incorporated. Whisk until stiff peaks (egg whites should be smooth and glossy)
  3. Add in cornstarch, vinegar, and vanilla extract into the egg white mixture and fold to combine.
  4. Spoon dollops of the meringue onto a Silpat or parchment paper and smooth into a round dish using the back of a spoon. You may press down on the middle of the meringue to make a shallow crater so that it leaves space for the whipping cream and berries later.
  5. Turn down the oven to 250F right before you're about to place the meringues in the oven and make for approximately 50 minutes to an hour. The meringues should remain white - if they're starting to turn a bit golden you've baked them for too long.
  6. While the meringue is baking, toss the berries with 1/8 cup of sugar and allow to sit so that the fruits start oozing in juices.
  7. Also, start whipping the whipping cream in a cold bowl.
  8. When meringue is done, allow to cool. Dollop some freshly whipped cream into the crater you made earlier in the meringue and top with the sugar coated berries. Garnish with some fresh mint leaves and dust on some confectioner sugar. Done!
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http://cookingwithteamj.com/2017/07/16/mixed-berry-pavlova/

Strawberry Sorbet Recipe (Dairy Free)

Recently I’ve been on an ice cream making frenzy. This is due to the fact that the bf went crazy at the supermarket a while back and bought a lot of cream – much of which he did not use… Although this recipe does not require the use of cream (perfect for those who are lactose intolerant), it was part of my ice cream making marathon as I made Vietnamese Coffee and Hong Kong Style Milk Tea Ice cream a few weeks ago.

Strawberry was on sale last week which was rare considering fruits are super expensive during the winter time. We bought 2 quarts worth and since I knew we couldn’t possibly finish it all in time before it spoils, we decided to make sorbet.

strawberry sorbet

But why sorbet and not ice cream? Well truth be told we found it quite challenging to make good strawberry ice cream due to some of the recipes we found online. The main challenge people encountered with strawberry ice cream was the inability to bring out the vibrant red colour of the strawberry or fully extract its flavour. Since our strawberries weren’t exactly the highest of quality, this sorbet was least likely to jeopardize the results.

This recipe is super easy to make and only requires 4 ingredients – all of which are likely to be found in your household as they are generally staples in the kitchen.

Make sure to let the sorbet set a bit before you serve it and store it properly. For tips on how to store homemade ice cream or sorbet, see here.

Strawberry Sorbet Recipe (Dairy Free)

Ingredients

  • 2 quarts strawberries, washed (about 2 1/2 pounds)
  • 1 cup sugar
  • 2 teaspoons lemon juice, to taste
  • 1/2 teaspoon kosher salt, to taste

Instructions

  1. Remove tops from strawberries and purée in a blender or food processor until smooth.
  2. Add sugar and blend for 30 seconds. Add lemon juice and salt and blend to incorporate. Taste the mixture and adjust to taste accordingly
  3. Strain purée and transfer to refrigerator to chill for at least 12 hours
  4. Churn sorbet in ice cream maker according to manufacturer's instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.
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http://cookingwithteamj.com/2016/04/03/strawberry-sorbet-recipe/

This recipe was adapted from Serious Eats.

 

Japanese Strawberry Shortcake

My dad and I’s birthday are¬†coming up in a few weeks and we’re going to celebrate it with my extended family today. A couple of¬†days ago, my dad tasked me to bake a cake at the very last minute and I began flustering because I was not prepared in the slightest… I didn’t even have all the proper equipment or ingredients to do cake decor! Picking the simplest cake to make as possible that I know my family will like (one that’s not too sweet), I decided to make a Japanese Strawberry Shortcake.

Japanese Strawberry Shortcake

I did struggle quite a bit to make it seeing as it was my first time but it was quite the learning experience to say the least. For this post, I took a different approach and did a step by step picture walkthrough of the entire process (for the most part). See more after the jump!  Continue reading