Tuesday, July 6, 2010

Epsom Salt Soak For Sebaceous Cyst

Pavlova Royale: Rhubarb-Cherry Cream Ivory

Small Preamble: My computer and hard drive is still in a state of "status quo" (4 days ago semblance of hope retrieve some data including photographs, 2 days later the computer will not even ... illuminate the joys of computing!), I can read and respond to emails than through my mailbox at Free which is far from being a fun (need to relogin; obligation to detach each attached document on the desktop for pouvoir le lire; lecture individuelle de chaque mail avec retour sur page principale obligatoire.. ).
Dans ces conditions, répondre régulièrement aux questions ou autres est d'autant plus difficile et long d'autant que je le répète, je ne travaille pas sur mon ordinateur personnel.
Dans ce même contexte, je n'ai pour le moment que la possibilité de publier des recettes dont les photos avaient été téléchargées sur Flickr en leur temps comme cette pavlova réalisée, photographiée et dévorée il y a plus de 2 mois..

Je suis sûre de l'avoir déjà écrit ici mais pour moi, les meringues it's like chocolate: a lot of fun to make recipes, working the material but little taste for taste!
Yet Pavlova is an exception: with its nature or sweet cream scented with fresh fruit tart, which preferably cons-swing wonderfully sweet and crunchy meringue, it has all the qualities desired in a dessert both simple and sophisticated. And when white chocolate, cherries and rhubarb tangle is not just good, it's Royal ...

(for 7-10 individual pavlovas)

for the meringue
  • 4 egg whites (130-140g) and tempered preferably at least 2 days
  • 200g caster sugar 2 tsp
  • lemon juice freshly squeezed
  • 2 teaspoons cornstarch
  • 1 / 2 vanilla bean or 1 / 2 teaspoon vanilla powder

for candied cherries rhubarb
  • rhubarb 300g (net weight)
  • 200g pitted cherries (cherry or black)
  • 120g sugar
  • 1 / 2 vanilla bean 60g
  • maceration juice
  • 20g Cream Cassis

for cream ivory
  • 290g whipping cream or milk without Nutrifil
  • 170g white chocolate

Preparing for pavlova meringues

Preheat oven thermostat. 5-6 (160 ° C). Garnish with one or two baking sheets with baking parchment paper.

Pour the tempered egg whites in the bowl of a food processor fitted with the whisk or a bowl with high sides. Add a pinch of salt and beat at medium speed until soft peaks form (the whites should form a thick white foam firm enough that, by raising the whip she hung up).
Add sugar gradually (1 tablespoon at a time) while continuing to whisk until the whites are thick and glossy meringue with a beautiful pearly: lifting the whip the meringue should form a peak farm bird's beak.
Stir rapidly with whisk juice lemon, cornstarch and vanilla.

Note: unlike the classic meringue consisting solely of sugar and egg whites for the meringue pavlova still contains vinegar or lemon and the cornstarch: the first provides a meringue Based in the heart marshmallow, the second a crisp shell

Using a tablespoon, form 7 to 10 piles of meringue on the prepared baking sheet making sure to space them sufficiently . Dig a little center with back of spoon to form a nest from the center of the meringue to the outside if you want to create small jagged peaks as in the photo.

Note: the original recipe indicates a quantity of 6 individual pavlovas but I found more convenient (and reasonable) to make meringues a little smaller to avoid diabetic coma!

Bake the meringues in the preheated oven and immediately reduce temperature to th. 3 (90 ° C). Cook the meringues for about 1 hour or the time they are hard on the outside without being stained. Turn off the oven and leave meringues in closed door for 1 h: The meringues should be able to easily peel off parchment paper without sticking or breaking.

Carefully transfer the meringues on dessert plates or in an airtight container in a dry place for later use.

Preparing rhubarb confit cherry (the day)

Scrape rhubarb without peel and cut into pieces of 2-3 cm. Remove stems and pit the cherries and place in a bowl with the rhubarb.
Add sugar, scraped vanilla seeds and pod and half mix. Cover and marinate several hours or overnight in refrigerator.

The next day, strain the juice canned fruit and place in a saucepan. Add cream and 60ml of blackcurrant juice maceration and simmer over low heat for 10 to 15 minutes: the fruit should be tender but retain their shape and the juices have become syrupy.

Cool and place in the fridge covered with film food until used.

Preparation of frothy cream Ivoire

Finely chop the white chocolate and place in a bowl or heatproof bowl. Add 3 tablespoons of cream and make it melt slowly in a double boiler over a pan of simmering water, ensuring that the bottom of the bowl does not touch the water and melt, stirring constantly until complete formation of a smooth cream. Remove from heat and set aside.

Pour remaining cream in a bowl and beat at medium speed until the cr me-starts to thicken slightly. Add the melted white chocolate warmed by 2 or 3 times while continuing to whip until cream just enough to take a firm texture and shape of small soft spikes at the end of the whip.
Refrigerate until serving.

For pavlovas, place a meringue nest on the dessert plate and then put some cream in the palm ivory with a spoon soup or possibly using a pastry bag. Garnish with a little candied rhubarb cherries and garnish with chopped pistachios blanched for an extra touch of color and finish with a veil of icing sugar for a mat effect. Serve immediately ... but who would want to wait ..?


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