Traditional Australian dessert???!
Traditional Australian dessert???
I'm looking for Australian dessert recipes.
Answers:
Passion Fruit Pavlova
ingredients
* 3 large egg whites, at room temperature
* 3/4 cup superfine sugar
* 1 1/2 teaspoons fresh lemon juice
* 1 1/2 teaspoons sifted cornstarch
* 1 teaspoon pure vanilla extract
* 3/4 cup heavy cream
* 2 tablespoons confectioners' sugar
* 1 large ripe mango, peeled and cut into 1/2-inch dice
* 1 papaya?peeled, seeded and cut into 1/2-inch dice
* 4 fresh passion fruits (see Note), halved crosswise and seeds and pulp scooped out
directions
1. Preheat the oven to 325°. Line a baking sheet with parchment paper or foil. In a large bowl, beat the egg whites at medium speed until soft peaks form. Beat in the superfine sugar, 1 tablespoon at a time, beating at high speed for about 15 seconds between additions. Continue beating at high speed until the meringue is stiff and glossy. Beat in the lemon juice, cornstarch and vanilla. Spoon the meringue into 6 mounds on the prepared baking sheet. Using the back of a spoon, make a well in each meringue.
2. Bake the meringues in the center of the oven for 5 minutes, until slightly dry to the touch and just set. Reduce the oven temperature to 225° and bake the meringues for 1 hour longer. Turn the oven off and leave the meringues in the warm oven with the door closed for 1 hour. The meringues should be crisp and snowy white on the outside and slightly chewy within.
3. Using a handheld mixer, beat the heavy cream at moderately high speed until soft peaks form. Add the confectioners' sugar and beat until thor-oughly combined. Set the meringues on dessert plates and top them with whipped cream. Spoon the mango and papaya on top, garnish with the passion fruit and serve.
MAKE AHEAD The meringues can be stored in an airtight container for up to 3 days if the weather is clear and dry.
NOTES When shopping for passion fruit, look for ones that are heavy and deep purple, with wrinkled skin. They can be stored in the refrigerator for five days.
Source(s):
http://www.foodandwine.com/recipes/passi...
'roo and raspberries is good. Koala and Kaluha
kangaroo creme brulee
1) first - get a kangaroo
Pavlova is made by beating egg whites (and sometimes salt) to a very stiff consistency before folding in caster sugar, vanilla, and vinegar, and slow-baking the mixture to create the meringue. This makes the outside of the pavlova a crisp crunchy shell, while the interior remains soft and moist.
A homemade pavlova decorated with pomegranate seeds and Chantilly cream.Pavlova is traditionally decorated with whipped cream and fresh fruit, notably strawberries, peach slices, passionfruit and/or kiwifruit. Raspberry is a popular topping in the United Kingdom, with the tartness of raspberries contrasting with the sweetness of sugar. Factory-made pavlovas can be purchased at supermarkets and decorated as desired. A commercial product is available that includes pre-mixed ingredients for baking the meringue shell, requiring only the addition of water and sugar.
Leftover decorated pavlova can be refrigerated overnight, but the dessert will absorb moisture from the air and lose its crispness. Undecorated pavlova can safely be left overnight in the oven in which it was baked, to be decorated in the morning.
Australian Sweets
The traditional Australian evening meal is often followed by a serving of sweets or dessert. This can take many forms including tropical fruits such as passion fruit or mangos, custards, creamed rice, puddings, fruit and pudding pies, cheese cakes, Pavlova (a meringue like dessert), and pikelets (tiny pancakes) covered with Golden syrup (a cane sugar syrup). Weather and time of year have a big impact on choice of sweets. In winter the evening might be topped off with a hot cup of Milo.
Definitely Pavlova! The recipe given is good. Just remember to use fresh whipping cream and not the canned crap.
I notice the recipe tells you to make meringues. Traditionally the eggwhite mix is a complete round - about the size of a normal cake. I have a recipe for a 2-egg Pavlova baking at 180C for 10 minutes and then reducing heat to 110C and baking for a further 45 minutes.
Here in New Zealand it's traditionally served with slices of peeled Kiwis.
check out http://sumiram2006.googlepages.com/desse...
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..