Sunday, May 10, 2020

Dreamy marshmalow Pavlova- Fotografija sa Food Network - Jammie Oliver - prevod recepta


Dreamy Marshmallow Pavlova


Pavlova sa domacim marshmallow - prevod recepta Jammie Oliver

Sastojci za Meringue;

8 vekujug bjelanjaka
400 gr kristal secera
1/2 od Magnificent marshmallow, sastojci I uputa slijede
- secer u prahu I gustinn vam nisu potrebni, nemojte ga praviti dok ne tortu ne pocnete sastavljati

Bobicasto voce koristite koje imate pri ruci I koje je u sezoni

600 gr bobicastog voca
1 kasika soka od limuna
1 kasika octa
1- 2 strucka nane ili minta
1 kasika secera

Chantilly  cream

2 kasika secera u kristalu
400 gr vrhnja za krem, kuhanje, ili vec sta koristite za slag
200 gr grckog jogurta
1 mahuna vanile 

Magnificient Marshmallow 

50 gr gustina
50 gr glukoze
450 gr secera
2 vanilla mahune
2 bjelanca
1 1/2 tsp boje za hranu po izboru
aroma limuna, narance, ruze, peppermint ili bilo koja po vasem izboru
10 listova zelatine


Izrada Meringe:

1. Ugrijati Rernu na 130 C/250 F/ GAS 1/2
2. Mixati bjelanca sa mrvicom soli u mikserom dok ne dobijete gustu smjesu. Znat cete da je dovoljno, ako izvadite metlice a ostanu dijelovi stojeci uspravno bez spustanja. Dok jos mikser radi, dodajte lagano secer, ne sve odjednom, I ostavite da se miksa naradnih 8 minuta, ili dok secer u potunosti bude umucen ,da se ne osjeti pod prstima. 
3. 2 velika pleha za pecenje oblozite papirom, a onda na svaki papir nacrtajte krugove 24 cm promjera. Podijelite smjesu na jednake dijelove I rasporedite u krugove, zagladite meringue po svom ukusu. 
4. Pecite 1 sat I 20 minuta, iskljucite rernuu ostavljajuci korice  u rerni dok se ne ohlade. 

Marshmallow

1. Tek kad ste spremni da sasttavite tortu naparvite Marshmallow.
2. Cim napravite Marsmalog, podijelite na dva dijela prije nego se stegne, stavljajuci na korice, oblikujuci lijepo. 

Voce:

Odaberite pola voca koje izgleda lijepo I ostavite na stranu. Ostatak voca pomijesajte sa svim ostalim sastojcima I stavite kuhati na laganu vatru 10 minuta, dok pripremate Chantilly krem. 

Chantilly cream:

1. Prepolovite vanilu po duzini I izgrebite unutrasnjost u veliku zdjelu sa secerom. Prelijte sa vrhnjem za kuhanje I mutate da dobijete makanu kremu. Pazite dobro da ne umijesite previse, izgubice se fini i njezni okus Chantilly crème. Polako umiesite I jogurt. 
2. Kasikom polagano stavljajte Chantilly cremu u sredinu kore I lagano kasikom zagladite do  stranica kore, trudeci se da ne pokrijete marshmallow u potpunosti. 

3. Preko kreme kasikom prelijte ukuhano bobicasto vode I sok, pa stavite drugu koru preko, na kojoj vec imate drugu polovicu marsmalowa. Posipite bobicastim vocem koje ste sacuvali za kraj. Ukrasite sa slisticima minta ili nane I odmah servirajte.

Marshmallow cream


Obratite paznju da je ovo recept za marshmallow, ali vi ne pravite marshmallow koji treba da se stegne I sluzi kao slastica za sebe, nego se pravi bez izljevanja u lim, tako da vam gustinn I secer u prahu niste potrebni. Pravite samo pola od ovog recepta ne cijeli. Cim napravite marshmallow, stavite ga preko korice od bjelanjaka.. 


1. Recept je vrlo precizan, prije nego pocnete napravite plan, vidite imate li sve potrebne sastojke pri ruci I sve ono sto vam je potrebno za izradu.
2. Cuvajte djecu izvan kuhinje jer sa vrelim secerom morate biti veoma oprezni. Prosijati gusting I secer u prahu u jednu zdjelu. Pola smjese prosijte u duboki lim za pecenje 20 x30,  a drugu polovinu sacuvajte za poslije.
3. Glukozu I secer kao I 250 ml vode, zagrijavajte na laganoj temperature, dok se secer ne rastopi I dobijete sirup.
4. U medjuvremenu pokvasite zelatinu u 125 ml vode.
5. Kad je secer rastopljen, povecajte temperaturuu I ubacite termometar za secer. Ostavite sirup da vri, bez mijesanja.
6. U medjuvremenu miksati bjelanca da dobijete mekani mering.
7. Kad je temperature sirupa dostigla 122 C, vrlo pazljivo dodajite u bjelanca, sipajuci na kraju zdjele miksera koji radi, pazeci da ne dodate na metlice. Potom dodajte rastopljenu zelatinu.
8. Popolovite uzduz vanilu, izgrebite sjemenke pa dodajte u zdjelu sa meringom. Ostavite da se miksa nikih 6-8 minuta, ili dok smjesa uocljivo se poveca u volumenu, gusta ali jos uvijek lagana za oblikovanje.
9. Mozete po zelji ostaviti vanilla marshmallow, ili mozete dodati bilo koju aromu koju zelite, limun, ruzu, itd, takodje mozete dodati I boju za kuhanje po izboru. Miksajte 2-3 minute da se boja fino rasporedi. Izlijte marshmallow u pripremljeni lim, koristite noz da zagladite povrsinu, pa preko pospite preostali gustin I secer. Ostavite da se hladi dva tri sata dok se fino ne stegne.







Ingredients

Meringues
8 large free-range egg whites
400 g caster sugar
Marshmallow
½ Magnificent Marshmallows, minus the cornflour and icing sugar - don't make until assembly (see recipe below or Jamie's Comfort Food book)
Berries
600 g seasonal berries (my ultimate is wild strawberries when they're in season, or even mulberries, but any berries will be delicious)
1 Tbsp lemon juice
1 heaping Tbsp caster sugar
1 Tbsp balsamic vinegar
2 sprigs fresh mint
Chantilly Cream
1 vanilla pod
2 Tbsp caster sugar
400 mL double cream
200 mL Greek yoghurt
Magnificent Marshmallows
50 g cornflour
50 g liquid glucose syrup) get it from the supermarket or a chemist)
450 g caster sugar
10 sheet gelatin
2 large free-range egg whites
2 vanilla pods
1 ½ tsp natural food colouring (optional)
Choose your flavour: rose water, orange blossom water, natural lemon extract, natural orange extract or natural peppermint extract


Directions


Meringues
Meringues

1. Preheat the oven to 130ºC/250ºF/gas 1⁄2.

2. Whisk the egg whites and a pinch of sea salt in a free-standing electric mixer until they form stiff peaks. Then with the mixer still running, very gradually and carefully add the sugar, turn to the highest setting and leave to mix for 8 minutes, or until fully dissolved (rub a pinch of the mixture between your thumb and forefinger – if it feels smooth you’re good to go).

3. Line two large baking trays with greaseproof paper, then draw a 24 cm circle on each sheet of paper. Divide the mixture between the two sheets and spread it out to just inside your circles, then use the back of the spoon to flick up peaks and make troughs in the mixture to give you free-form, rustic meringues that are also elegant and delicate.

4. Bake for 1 hour 20 minutes, then turn the oven off, leaving the meringues in there until the oven is cool.
Marshmallow
1. When you’re ready to assemble the pavlova, make your Magnificent Marshmallow.

2. As soon as it’s made, divide in big beautiful spoonfuls between the two meringues before it sets, being mindful to spoon in between the lovely peaks and wisps of meringue, so it’s as pretty as possible. At this point, identify the dreamiest meringue and put the scruffier one onto a cake stand to form the base of your pavlova.
Berries
1. Put the most perfect-looking half of your berries to one side, then place the other half in a bowl (removing any stalks).

2. Add the lemon juice, sugar and balsamic, toss together and leave to macerate for 10 minutes while you make the Chantilly Cream.
Chantilly Cream
1. Halve the vanilla pod lengthways and scrape all the seeds into a large bowl with the sugar. Pour in the cream and whisk by hand until it forms soft peaks (all elegance will be lost if you overwhip the cream – if anything, underwhip it), then fold in the yoghurt.

2. Spoon three-quarters of the cream into the centre of the base meringue and carefully smooth it out to the edge, trying not to completely cover the marshmallow.

3. Spoon over the macerated berries and juices, then place the second meringue on top. Dot over the remaining cream in between the marshmallow and meringue wisps, then sprinkle with the reserved berries. Pick a few baby mint leaves over the top, and serve.
Magnificent Marshmallows
1. This is a precise recipe, so make sure you read through the method carefully before you start, get all your ingredients weighed out and get your equipment ready to go. You’ll be working with hot sugar and syrups, so it’s best to keep your kids out of the kitchen until those marshmallows are cooling, ready to eat.

2. Sift the cornflour and icing sugar into a bowl. Finely sift half the mixture over a deep baking tray (20 cm x 30 cm) and set the other half aside in the sieve until later.

3. Mix the liquid glucose syrup and caster sugar together in a pan over a low heat with 250 mL of cold water. Heat gently, stirring until all the sugar has dissolved and you have a clear syrup.

4. Meanwhile, soak the gelatine leaves in a small pan with 125 mL of water.

5. Once the sugar syrup is clear, turn up the heat, pop in a sugar thermometer and allow the syrup to boil vigorously (please don’t stir it). When it reaches 110ºC, place the gelatine pan over a medium heat and stir until dissolved.

6. Whisk the egg whites in a free-standing electric mixer until you have stiff peaks.

7. Once your syrup has reached 122ºC, very carefully and slowly pour it down the sides of the bowl of the moving mixer, then pour in the dissolved gelatine.

8. Halve the vanilla pods lengthways and scrape out the seeds, add the seeds to the mixer bowl, then continue to whisk for 6 to 8 minutes, or until the mixture has significantly increased in volume, but is thick and still pourable.

9. You can have a plain white vanilla marshmallow, or you can add any of the flavours listed, to taste (remembering to start small as you can always add more, but you can’t take it away!). Add any natural food colouring at the same time (if using) – I like to try to match the colour of the marshmallow to the flavour I’m using, whisking for a further 2 to 3 minutes to give you a nice even colour and flavour. Either way, pour the marshmallow mixture into your prepared tray, use a palette knife to smooth it out, then sift over the remaining mixed cornflour and icing sugar and leave somewhere cool for 2 to 3 hours, or until set and soft.

10. Yield: Makes 32 pieces at 75 calories per piece.


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