Pavlova

About Pavlova

Ingredients

• Egg whites 4
• Caster sugar 350 gms
• Vanilla essence 2 tsps
• Vinegar 2 tsps
• Cornflour 100 gms
• Crème Anglaise 1 small bowl
• Strawberries, chopped 10
• Kiwi, sliced 1
• Green and black grapes a few

How to Make Pavlova (Stepwise Photos)

Method

1. Preheat oven to 130° C.
2. Take egg whites in a bowl and whisk till stiff peaks form.
3. Add sugar, vanilla essence, vinegar and cornflour one at a time and keep whisking.
4. Pour into a baking tin and bake in the preheated oven for 1 hour.
5. Remove the pavlova once done. Crack the pavlova from the top with a knife. Spread crème anglaise on the top.
6. Garnish with strawberries, kiwi, green and black grapes and serve immediately.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps