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Corny Parmesan Biscotti

Double Pepper Tong Zi Mian

French Onion Soup

Korean steamboat dip

Lee Hong’s Shoulder of Lamb Cooked Seven Hours

Mom’s Christmas Fruitcake

Morton’s Ribeye

Pavlova with berries & crème anglais

Pistachio and Cranberry Biscotti

Roast Ribs with Soya Beans and Sesame Seeds

Seafood Risotto

Suppakorn’s Thai-style pasta

Thai-style Duck Salad

Tiramisu

Travis’ 8-ingredient Cod-fish

Yik Wee’s Rosemary Lamb Steaks with Roasted Potatoes

Triple-layer Chocolate Cheesecake

Asian desserts

Sweet Egg Meen Seen

Egg whites can balloon up to eight times their original volume when beaten. But you don't need to know that when making a pavlova. However, if you are curious about what makes an egg white foam, the guys over at the exploratorium will have the answers to that and questions such as “Why do the eggs need to be at room temperature?”

Start on this recipe the day before serving.

You can also serve this with whipped cream, but crème anglais is a good way to get rid of the egg yolks. Don’t even think about saving it for anything else, we all know they'd only end up in the trash a few days later.

 

INGREDIENTS

Pavlova:
3 egg whites at room temperature
2/3 cup superfine sugar
1 tsp white vinegar
1 tsp cornflour

Berries:
Assorted berries
Lemon juice
Brown sugar (2–3 tbsp of sugar for every lemon)

  

Crème anglais:
1 – 1.5 cup milk
3 – 4 egg yolks
2 – 3 tbsp sugar
vanilla beans or extract (optional)

 
     
Berry salad.
   
1. Hull and quarter strawberries. Wash blueberries and raspberries.
   
2. Put them in a salad bowl and add enough lemon juice to make a light sauce.
   
3. Add brown sugar to taste. Toss and chill.
   
Pavlova
   
1.

Preheat the oven to 120°C.
   
2. Put egg whites into a glass or metal bowl (I use a scrupulously clean plastic bowl). Add vinegar. Beat till fluffy.
   
3. Add sugar gradually and continue beating until stiff peaks form. This is when the beater holds a nice peak when you lift it from the egg whites. Do not overbeat.
   
4. Separate the egg whites onto baking sheets lined with parchment paper. Shape them into round cloud-like shapes.
   
5. Bake for 45 minutes watching to make sure that it does not brown too much. How dry it should be is a matter of taste; I like mine chewy inside.
   
Crème anglais
   
1. Whisk egg yolks, sugar and vanilla into the milk and warm very gently whisking all the time.
   
2. The sauce is done when it starts to thicken. Do not be tempted to continue heeating it because it will thicken further once it is cool. And it will curdle if it is overheated.
   
3. Chill till ready to serve.
   
Serve pavlova with chilled berries and crème anglais.
   
   
     
Questions? Comments? Email me.