Loading ...
Loading ...
Loading ...
34
3.
Transfer meringue to the parchment-lined
baking pan. Shape into an 8-inch circle
and, using a spatula or knife, scrape the
sides upward (from the bottom of the
meringue to the top) to create smooth
edges along the sides of the meringue
and little peaks at the top.
4.
Transfer to the oven and immediately
reduce temperature to 200°F.
5.
Bake meringue for 1½ hours, until the
edges and top are dry – the color should
still be very pale. After the time has
elapsed, turn off the oven, but leave the
meringue in until it has cooled completely,
about 1 hour.
6.
While the meringue is cooling, prepare
the topping. Be sure that the oranges are
fully segmented (no visible white pith on
the segments). Reserve on a plate with
the pomegranate berries.
7.
Prepare the orange syrup. Put the
sugar and water into a heavy-bottomed
saucepan. Cook over medium heat until
the sugar has dissolved, then add the
juice. Cook until the mixture is thickened/
coats the bottom of the pan, about 20 to
25 minutes. Reserve and cool. NOTE: If
the syrup seems too thick to use, you can
thin it with hot water, adding a teaspoon
at a time.
8.
Once the pavlova is fully cooled, prepare
the whipped cream. Put the cream into a
large mixing bowl. Using the whisk, start
whipping cream on Speed 1, gradually
increasing to Speed 3, for about one
minute, so that the cream has some
body. Add the sugar and vanilla extract
and continue to whip to Speed 4 until
cream forms soft peaks.
9.
Assemble the pavlova. Put the baked
meringue on desired serving dish/plate.
Top with the whipped cream and then,
using a slotted spoon, top with the fruit.
Drizzle the syrup around the plate if
desired. You may garnish with grated
zest as well.
10.
Serve immediately.
Nutritional information per serving:
Calories 169 (27% from fat) • carb. 27g • pro. 1g
fat 5g • sat. fat 4g • chol. 20mg • sod. 37mg
calc. 3mg • fiber 0g
Sour Cream Cheesecake
This recipe is rather straightforward. While it
is simple, it can be elevated by topping with
fresh or cooked fruit, chocolate shavings, or
chopped cookies.
Makes one 8-inch cheesecake (12 servings)
1 tablespoon unsalted butter,
room temperature
Graham Cracker Crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
4 tablespoons (½ stick) unsalted
butter, melted and cooled slightly
Filling:
24 ounces (3 standard packages)
cream cheese, each cut into 4
pieces, room temperature
1½ cups granulated sugar
¼ teaspoon kosher salt
5 large eggs, room temperature
1 cup sour cream, room temperature
1½ teaspoons pure vanilla extract
1. Preheat oven to 325°F with the rack in
the lower third of the oven. Coat the
inside of an 8-inch springform pan with
the tablespoon of butter. Reserve.
2.
Prepare the crust. Put cookie crumbs, 2
tablespoons sugar, cinnamon, and melted
butter into a small mixing bowl. Using
the beaters, mix on Speed 2 until the
mixture comes together. Pat crumb crust
evenly into the bottom of the prepared
springform pan, using the bottom of a
glass if necessary, to make it even. Put in
the preheated oven and bake for about
8 to
10 minutes, until the crust is just set.
Allow to cool while preparing the filling.
3.
Wipe the beaters of crumbs. Put the
cream cheese into a large mixing bowl.
Starting on Speed 1 and increasing to
Speed 4, mix until very smooth – you
want to be sure there are no lumps.
Scrape the mixing bowl and beaters.
While mixing on Speed 2, gradually add
the sugar, about ¼ cup at a time, and the
salt, mixing until very smooth. Add the
eggs, one at a time, mixing on Speeds 2
to 3, being sure each is fully incorporated
into batter before adding the next. Scrape
down the bowl and beaters and then add
the sour cream and vanilla extract. Mix on
Speed 1 until creamy, about 1 minute.
Loading ...
Loading ...
Loading ...