pavLovA & buSY

haaaa hari ni sekaligus me nak update memacam citer yg dah berlaku..gambar dah memacam snap tapi update entry xjugak. atttoaaiiii! busy benar nampak makngah???? hahah memacam meeting, training dan jugak internal audit nak kena buat before pre-assessment ISO/IEC 17025 hujung Julai ni. fuuuuhhhh sampaikan nak mengarang status pon macam malas. hahaha arini memandangkan tengah xde idea nak buat checklist internal audit, maklumler, saya si awek comel ni selaku Lead Auditor untuk beberapa clause utk untuk internal audit 17025...hahahah market diri jap...suke ati akula..blog aku. muahaha ~ maka mari kite mengarang kat blog kesayangan yg dah berabuk2 bersawang2 ni....  :p

sebelum Ramadhan aritu ada buat pavlova utk anak2. maklumler asyik ajer tgk org2 ramai kat internet asyikla menyahut2 suke pavlova la, craving for pavlova la... nak order mahal bebenor regenya... maklumler xpernah merasa, jadi takut nnt membazir beli xmasuk dek anak tekak yg comel ini. sebabnya dah terkena dgn macaroon yg femes itew ler. semua org dok angau kan macaroon, semua cakap sedap..yela lain anak tekak, lainla pulak rasanya. maka belila sikit nak merasakan..nnt xla jakun sangat... sekali memang xboleh diterima oleh anak tekak sebab manis sangatla.. 

bila dapat resepi pavlova ni, me kurangkan sikit gulanya. maklumler. tgk ajer resepi memang azab sesangat bahan2 nya. 

memandangkan buah ini ajer yg ada dalam fridge, maka jadila pavlova anggur & crunchy badam. sedap sangat. Resepinyer saya ambil sebiji dari blog kak nani yg femes itu.. tq banyak2 kak nani yer.. blog kak nani, model 80an. pergila jengah blog dia. best sgt2.

View Pavlova step-by-step instructions.

Prep Time: 40 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 55 minutes
Ingredients:
4 large egg whites at room temperature
1 cup of Castor sugar, also known as "Berry sugar"
1 tsp of white vinegar
1/2 Tbsp of cornstarch
1/2 tsp of pure vanilla extract
1/2 cups of whipping cream

Preparation:

1. Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.
2. in a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
3. Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
4. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
5. Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
6. Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
7. Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
8. Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
9. Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.
10. Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.