Exciting news! PASSIONFRUIT & POETRY will be available in print in January.
It seems only right and proper on Thanksgiving weekend to treat everyone to a bit of Australiana! Passionfruit Pavs...
One of the signature 'cakes' at the Café Cinematique the setting for PASSIONFRUIT & POETRY is Jeanie's grandmother's Mini Passionfruit Pavs.
Incase there is anyone who doesn't know a Pavlova is a cream and fruit-filled, sugary dessert that's been made in Australia and New Zealand as a celebration cake for more than 70 years. It was named after the legendary Russian prima ballerina Anna Pavlova, who toured Australia and New Zealand in the late 1920s.
Here's a recipe from the celebrated Australian chef Margaret Fulton if you fancy trying it!
· 4 egg whites, at room temperature
· a pinch of salt
· 1½ cups castor sugar
· 1½ tsp vinegar
· 1 tsp vanilla 300ml/1 cup cream whipped,
· pulp of 3 passionfruit
· raspberries and strawberries for decoration
· Preheat the oven to 200-210C (390-400F). Place a piece of baking paper on a baking tray and mark out a 6cm (about an inch) circles (the pavlova will spread a little).
· Beat the egg whites and salt in an electric mixer until they stand in stiff peaks. Sift the sugar and gradually sprinkle in 1 tablespoon at a time, beating at full speed only until all sugar has been added. Lastly, fold in the vinegar and vanilla.
· Spoon large dollops inside the circle on the baking sheet and smooth over the top lightly.
· Place in the oven (reducing the temperature to 150C/300F) for 1 hour. Turn off the heat and leave pavlova in the oven until cold. If using a gas oven, bake at 150C/300F for 1 hour, reduce heat to 120C/250F for a further 30 minutes and then turn oven off and leave the pavlova in oven until completely cooled.
· When pavlovas are cooled, slide onto a large, flat cake plates and remove the baking paper. Don't worry if the pavlova collapses slightly; also expect cracks on the surface. Whip the cream until stiff and spoon over the top of the pavlova.
· Spoon over the passionfruit pulp and raspberries to serve.
Here’s a link to a conversion chart because us Aussies use metric and I might have got it wrong!! http://www.hintsandthings.co.uk/kitchen/liquid.htm
Recipe from The Margaret Fulton Cookbook - revised and updated edition of the 1968 classic. Published in 2004 by Jannie Brown and Suzanne Gibbs. Distributed by Hardie Grant Books ($59.95, HB).
Photo: Drew Ryan Individual pavlovas at EQ Cafebar.
And I'll leave you with a little snippet to whet your appetite...
“Xander closed his teeth over the meringue and bit into it. The scent of the juicy raspberries mixed with the passionfruit filled the car.
The meringue melted in his mouth and he licked his lips, grinning at the memory of the cake stands full of old-fashioned delights at Café Cinématique.”
PASSIONFRUIT & POETRY is available from these e-tailers at the moment and in print very soon!
Amazon.com Amazon. aus Amazon.uk B & N iTunes Kobo
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