Ingredients with Measurements:
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 cup heavy cream
- 1/4 cup honey
- 1/2 cup toasted oats
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1/4 cup whiskey
- 1/4 cup toasted almonds
Special Equipment Needed:
- Electric mixer
- Baking sheet
- Parchment paper
- Pastry bag with star tip
Step-by-Step Instructions:
1. Preheat the oven to 300°F.
2. Line a baking sheet with parchment paper.
3. In a large mixing bowl, beat the egg whites until stiff peaks form.
4. Gradually add in the sugar, one tablespoon at a time, while continuing to beat the egg whites.
5. Once all the sugar has been added, beat the mixture for an additional 2-3 minutes until it becomes glossy and stiff.
6. Add in the vinegar and cornstarch and gently fold them into the egg white mixture.
7. Spoon the mixture onto the prepared baking sheet, forming a circle with a slight indentation in the center.
8. Bake for 1 hour, then turn off the oven and let the pavlova cool completely inside the oven.
9. In a separate mixing bowl, whip the heavy cream until it forms soft peaks.
10. Add in the honey and whiskey and continue to whip until stiff peaks form.
11. Spoon the whipped cream mixture into a pastry bag with a star tip.
12. Once the pavlova has cooled, fill the center with the whipped cream mixture.
13. Top the whipped cream with the toasted oats, fresh raspberries, blueberries, and toasted almonds.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 300°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 17g
Carbohydrates: 47g
Protein: 4g
Sodium: 50mg
Sugar: 40g
Substitutions for ingredients:
- Whiskey can be substituted with brandy or rum.
- Honey can be substituted with maple syrup or agave nectar.
- Fresh raspberries and blueberries can be substituted with other fresh berries such as strawberries or blackberries.
Variations:
- Instead of toasted oats, use crushed shortbread cookies for a traditional Scottish cranachan flavor.
- Add a layer of lemon curd or raspberry jam between the pavlova and whipped cream for added flavor.
Tips and Tricks:
- Make sure to beat the egg whites until stiff peaks form to ensure a light and airy pavlova.
- Let the pavlova cool completely inside the oven to prevent cracking.
- Toast the oats and almonds in a dry skillet over medium heat until golden brown for added flavor.
Storage Instructions:
Store any leftover pavlova in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Pavlova should not be reheated as it will become soft and lose its texture.
Presentation Ideas:
Serve the pavlova on a decorative platter or cake stand for an elegant presentation.
Garnishes:
Garnish with fresh mint leaves or edible flowers for added color and flavor.
Pairings:
Serve with a glass of champagne or sparkling wine for a celebratory dessert.
Suggested Side Dishes:
Serve with fresh fruit or a side of whipped cream for added sweetness.
Troubleshooting Advice:
- If the pavlova cracks, it can still be filled with whipped cream and toppings.
- If the pavlova is too soft, it may need to bake for an additional 10-15 minutes.
Food Safety Advice:
Make sure to use fresh, high-quality ingredients and store any leftovers in the refrigerator.
Food History:
Cranachan is a traditional Scottish dessert made with whipped cream, toasted oats, and fresh berries. Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova.
Flavor Profiles:
The Cranachan Pavlova is a sweet and tangy dessert with a light and airy texture. The toasted oats and almonds add a nutty crunch, while the fresh berries provide a burst of fruity flavor.
Serving Suggestions:
Serve the Cranachan Pavlova as a show-stopping dessert for a special occasion or holiday celebration.
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Region: Scottish