TranscendentA picture is worth a thousand words. I have four of them. Truly flawless food.
Raspberry pavlova redux
You might remember that in my post back in October, Grand Final fever – part deux, I made a chocolate and raspberry pavlova from Nigella Lawson. Back then I gave it a rating of trusty, saying that I had to turn down the oven temperature and also use fresh raspberries. I promised to make it again in summer when the fresh raspberries were out.
|Start with a flawless meringue base...|
|...top with raspberries, cream and chocolate...|
|...consume gorgeous crispy shell, with chewy centre...|
Top with the raspberries, sprinkle chocolate on top – and stand back and let the crowd devour. The last image (taken by Ben, thanks again) of the last piece was taken just before someone came and ate it – so once again, a clean plate.
|...and watch the crowd devour for an instant hit!|
(Photo by Ben J.)
I used Betty to whip the egg whites; that was her last job for the year and, in fact, here in Australia for a while, as I’m packing her up and taking her to Switzerland when I move in two weeks’ time. I look forward to more cooking adventures with her then!