Year 9 Recipe Book 2013-14 - Sullivan Upper School
Year 9 Recipe Book 2013-14 - Sullivan Upper School
Year 9 Recipe Book 2013-14 - Sullivan Upper School
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<strong>Year</strong> 9 <strong>Recipe</strong> <strong>Book</strong><strong>2013</strong>-<strong>14</strong>PAVLOVAPlease bring a biscuit tin or a large lunch box to carry the pavlovahome.Ingredients2 egg whites - separate at home100g caster sugarMethod1. Check that your bowl is dry, free of grease and spotlessly clean orthe egg whites will not beat.2. Whisk the egg whites and half the sugar at full speed until themixture forms stiff dry peaks.3. Add the rest of the sugar by folding in or whisking at a very slowspeed.4. Turn out on to baking paper sheet and using a knife shape it into a circle.5. Bake at gas mark 1/120ºC for 1-1½ hours (for fan-assisted ovensreduce temperature by 10 ºC).6. When cool decorate with fresh cream and fruit.The pavlova will keep for a few days in an airtight container orwrapped in cling film or tinfoil. It can also be frozen for up to 1month.Page 8 of 19
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