Saturday, 6 October 2007

Balsamic Strawberry Mini Pavlovas









This is one of those recipes I have had in my head for months. Strawberries and balsamic are a wonderful combination together, why not take that a step further. I have created my own easy balsamic glaze. Made mini pavlovas, filled them with fresh whipped cream, sliced strawberries and topped it all with the Balsamic glaze. It is what it is and that is Gorgeous!


For the Balsamic Glaze:


Take one 250 ml bottle of a standard balsamic vinegar, place in a saucepan, simmer and reduce by half. Then add 2 tablespoons of Glucose Syrup (Corn Syrup) whisk the syrup through and allow to cool. Your done. This is also the perfect glaze for roasts, steak, carrots the list goes on.


For the Mini Pavlovas:


4 egg whites, 1 cup of castor sugar ( superfine sugar), 3 teaspoons of cornflour, 1 teaspoon of white vinegar.


Whisk your egg whites on a high speed until they form stiff peaks. Then still whisking on a high speed, add your castor sugar little by little. The mixture should be stiff, glossy and all the sugar should have dissolved. Then fold in your vinegar and cornflour.


Stick your pavlova mixture into a piping bag with a large nozzle and pipe your desired amount of circular discs onto a lined oven tray. I then piped little circular tops for them separately. Bake in a low oven for 8-12 Min's. About 140 degrees. Allow to cool.


Now the fun part, the assembly. Fill with whipped cream, sliced strawberries, a drizzle of the balsamic glaze, more whipped cream. Pop your little top on and give it another little drizzle of the balsamic glaze. Your done.


This is my interesting take on a wonderful classic. Pavlova has to be my favourite all time dessert. I hope you enjoy?


Cheers Amelita

17 comments:

mockchoc said...

Hi Squishy! That looks absolutely gorgeous!!! I'll have to try it sometime soon.

aussienchantress said...

oh.my.god! i am seriously making a trip to visit you two when i get home. they look awesome squishy!!

Duncan | Syrup&Tang said...

Hey Squishy. First an odd question: what baking paper is that (or is it just greaseproof)? Asking because of the colour. Second question: have you tried aged balsamic (12 or 24 year)? I recently got to try about, oh, three drops of 12-year and it was stunning... quite possibly superior to any balsamic reduction. Mind you, each drop is probably 25 cents' worth...

Misslionheart♥ said...

Looks very tasty, but I can't help but be jelous you met Rick Stein!

*sulk*

Kat said...

OMG I so want this now!!! I am practically drooling over the pictures...

Karen said...

The pavlovas look gorgeous; can I come over?

vida said...

My chocolate balsamic sauce would go great with these!! Vida x P.S. How do you stop your pavlova from dropping? I noticed your passionfruit pav was really high and mine seem to drop and crack, I fear I am over cooking them? Any clues?

J said...

your blog makes me soooo hungry!!!

Squishy said...

Hi Everyone,

Thank you for your lovely comments.

Duncan, I use Glad Bake greaseproof paper. I love it, nothing sticks. Also I have very much wanted to try an aged balsamic, but I am having trouble getting one up here in NQ. So when I am in Melbourne next I will stop by your place and try yours, then it wont cost me 25 cents a drop, it will cost you LOL ;)

Karen, when you come to Australia you are most welcome to come over :)

Vida, I am not sure why your pav is dropping. It has taken me years to perfect the perfect pav. I use more sugar to stabilzie it, that I think is the trick. Also allowing it to cool in the oven without opening the door, helps also. Try my recipe and let me know how you go. What are you using to whisk your egg whites? Curious?

vida said...

I did try your recipe whilst you were off the wavelengths and FLAT, maybe I should invest in a kitchenaid. I have had the same little handheld mixer for 21 years (a wedding present would you believe). I think I deserve a new one!! Vida x

Squishy said...

Vida,
I think you do deserve a new mixer. I highly reccommend the Kitchenaide, it is a true workhorse. I could not live with mine. When whisking egg whites you just cant compare the power that it puts into them. Also I think with pavs we put so much nervous energy into making them that they are doomed to fail. I always make mine with an I dont give a crap attitude. Seems to work everytime. Weird Huh!

vida said...

It's the perfectionist in me that wants the high, full, pav, god know it all tastes the same, flat or high but it's the presentation! Anyway it's time I went shopping for a new mixer! Thanks Vida x

Duncan | Syrup&Tang said...

Amelita, i'd let you taste a drop, but ya reckon i'm a millionaire or something? I was at a taaaaasting. No drops left anywhere near me.

Anonymous said...

MMMMMMMMM!!!!!!!!!! I will definately be making these...

Coffee & Vanilla said...

Very interesting!
I must try balsamic vinegar with your Pavlovas! It sounds intriguing.

Enjoy your day, Margot

Accurate psychic said...

The pictures are exquisitely delightful! Wow, I believe that they are as tasty as they look! :)

Accurate psychic

love psychic readings said...

It's about break time and I spotted this blog. Now I'm really hungry. =)

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