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Delightful Dish : Correct Version of Cranberry Pavlova

November 22, 1987

The recipe for Cranberry Pavlova in the Nov. 19 Home Entertaining column by Anne Willan omitted the amount of sugar and the oven temperature. The correct version follows.

CRANBERRY PAVLOVA

8 egg whites

Sugar

1 1/2 teaspoons distilled white vinegar

1 1/2 tablespoons cornstarch

3/4 pound fresh cranberries

Grated zest and juice of 2 oranges

1 cup creme fraiche, or 1 cup whipping cream, stiffly whipped

Butter and flour baking sheet, discarding excess flour, or line with non-stick silicone paper. Mark 12-inch circle using flan ring or pan lid.

To make meringue, stiffly whip egg whites. Add 1/3 cup sugar and continue whipping 30 seconds until mixture is glossy and forms peaks. Sift cornstarch with 2/3 cup sugar. Fold sugar mixture into egg whites, followed by vinegar. Pile mixture on marked baking sheet, spreading into round. Hollow center slightly.

Bake at 250 degrees until cream-colored and firm, but still soft inside, 1 1/4 to 1 1/2 hours. Pavlova will crisp as it cools.

If it starts to brown during baking, lower oven heat and cover Pavlova loosely with foil. Let Pavlova cool to lukewarm, then lift off baking sheet or peel off paper. Can be stored up to 1 week in airtight container, or frozen.

To cook cranberries, mix cranberries with 2 1/2 cups sugar, orange zest and juice in saucepan. Cook, stirring often, until berries start to pop, 3 to 5 minutes. Let cool. Cranberries can be refrigerated up to 2 days.

To finish, set Pavlova on tray or large platter not more than 2 hours before serving. Spread creme fraiche in center and pile cranberries on top. Chill until serving time. Makes 10 servings.

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