Tip:
Highlight text to annotate it
X
Hello and welcome to NKFOM, my name is Jim, this is George and today we’re cooking the New Zealand
national dish.
The New Zealanders
have a dessert as their national dish.
Honey-glazed Kiwis? - No, no honey-glazed Kiwi,
but a dessert that is based on meringue dough
and is so fluffy and light that it’s named after the Russian prima ballerina Anna Pavlova.
And this meringue dough is what we’ll start with. How is it made, Jim?
We need egg whites and sugar: 4 egg whites
say, do we still have those egg whites left over from the carbonara?
No, but I can get them. - That would be good.
I like parsley in it.
Jim, do you still need these egg whites? - no, take it - OK
You only used 3 egg whites for the carbonara, which is why I got the fourth from the pasta tutorial.
Excellent. For the meringue dough, beat the egg whites and add the sugar bit by bit.
You can do this either with an egg *** or a kitchen machine.
More Power!
The egg whites are done now. Add a teaspoon of starch.
Thank you.
And a teaspoon of vinegar.
When it’s done, spread on a baking a tray.
Do you know how to check whether egg white is stiff?
No.
No. We only have this take, so we’d better refrain from that.
Spread the egg white circularly on the tray.
The oven has been preheated to 250°.
When everything is done, put the dough in the oven for 45-60 minutes.
Until the dough is golden brown.
It is good to make a well in the middle, because we’re going to fill the dough with cream later.
Just like that.
Here you go. - In the oven!
Add a layer of whipped cream to the dough. The New Zealand recipe
uses regular cream, but for our recipe, Jim has come up with something special.
We’re going to flavour the cream. You can use oranges or elder syrup, for instance.
We wanted to have a fresh note and therefore used mint.
Chop a few peppermint and lemon balm leaves
and add to the whipped cream in the kitchen machine when it’s just about done.
Also add a sip of self-made peppermint syrup.
Beat it briefly.
While waiting for the dough, put the whipped cream in the refrigerator.
After the dough has baked for 45 minutes and has cooled with the door ajar, you can now finish the Pavlova.
Please take down the dough.
Add the peppermint cream on top.
Now add fruit.
Because strawberries and kiwis
aren’t seasonal in Germany at the same time, we have come up with something else.
Aside from strawberries, we are using freshly picked currants and blueberries, which we put on top of the Pavlova.
Pleasing to the eye, we are adding some of the chopped mint leaves.
Voilá, our Pavlova is done.
I say: Kua reri nga kai
and I love it when a recipe comes together!