* This post is part of the Royal Selangor Jellyriffic Competition where ten bloggers from around the world compete by posting recipes each day for 30 days in the month of October 2011 to raise awareness and support for breast cancer. *
UPDATE:
Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:
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This post was also submitted as an entry for The Great Australian Pavlova Blog Hop Event. Click the link below to see all the beautiful pavlovas submitted by fellow bloggers.
Mention the origins of pavlova and you’ll get both Australians and New Zealanders claiming credit to this popular dessert. The subject is still very much at the heart of debates between both countries and strikes a raw nerve just like the question of whether the Wallabies or the All Blacks will win the 2011 Rugby World Cup. It is believed that pavlova was created in honour of the Russian ballet dancer Anna Pavlova either during or after one of her tours to Australia and New Zealand in the 1920s.
The nationality of its creator has been a source of argument between the two nations for years and remains unresolved till today. Some say it was a Perth chef who created this dessert but others claim a Wellington chef invented the dish. Either way, we have created this green and gold dessert to support our Wallabies as they play non other than the All Blacks in the semi-finals of the Rugby World Cup.
Day 11: Dessert – Green and gold kiwifruit pavlova
This recipe uses green and gold kiwifruit which incidentally, are in season at the moment. They are plentiful and the good ones are incredibly sweet with a tangy tinge.
Ingredients Method 1. Preheat oven to 120°C. Line an oven tray with baking paper and draw a circle using the Royal Selangor jelly mould. Brush with melted butter and dust with cornflour, shaking off excess. 2. Whisk egg white in a clean dry bowl until soft peaks form. Gradually add sugar, beating well after each addition, until meringue is thick and glossy and the sugar has dissolved. Add cornflour, vinegar and vanilla and whisk until just combined. 3. Pipe meringue onto the circle on the baking paper. Bake in oven for 20 minutes or until pavlova is dry to the touch. Turn off oven and let the pavlova cool completely. 4. In another bowl, whisk the thickened cream and icing sugar until firm peaks form and set aside. If you don’t want to make your own meringue, you can also use store bought meringue. 5. To assemble, place sliced yellow kiwifruit in a fan shape at the tip of the mould, followed by green kiwifruit at the other end of the mould. Then, spoon the cream inside, packing it in firmly. Cover with cling wrap and chill in the fridge for one hour. 6. To serve, place cooled meringue on the plate and invert the mould onto the meringue gently. Spoon passionfruit pulp over the top and around the meringue and garnish with mint leaves. Tip: As we did not use any gelatin for this dessert, it is rather delicate and needs to be handled with caution to avoid the slices of kiwifruit from slipping off.
1 egg, separated
1 tablespoon caster sugar
¼ teaspoon cornflour
¼ teaspoon white vinegar
¼ teaspoon vanilla extract
1/3 cup thickened cream
1 green kiwifruit and 1 golden, peeled, thinly sliced
Pulp of 1 passionfruit
We have garnished the pavlova with the pulp of a passionfruit and a few mint leaves. The sweet sourish taste of the passionfruit is a great complement for the sweet kiwifruit and the meringue adds a crunchy bite to the pavlova.
So dear readers, which team are you supporting in the 2011 Rugby World Cup? *Note to readers:You can support and help raise the awareness of breast cancer by the following ways:
- Share our recipes with family and friends on Facebook or Twitter.
- Like chopinandmysaucepan on Facebook.
- Follow chopinandmysaucepan on Twitter.
- Suggest to us any recipe, jelly or otherwise that you may like us to cook using the mould. Recipes do not necessarily need to incorporate gelatin and participants are encouraged to be as creative as possible. We need all the help we can get and would welcome any creative ideas and recipes from our readers.
- Purchase a jelly mould from Royal Selangor. Remember, all sales proceeds will go towards improving the lives of women affected by breast cancer.
Win an Olympus VG-110 camera To encourage readers to support the cause for breast cancer awareness, we will give away an Olympus VG-110 camera to one lucky reader. All you have to do over the next thirty days is to provide your comments, feedback, suggestions or any recipes and you will be in the running to receive this camera.
This prize is open to any and all readers. If you enjoy our daily posts throughout October 2011, do consider helping the cause for breast cancer by participating in any or all the the ways mentioned above. We wish you good health and happy cooking!
Chopinand & Mysaucepan
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I didn’t know there was golden yellow kiwi!
Very pretty.
I’m not really a rugby fan- but when my niece was in NZ last she bought some All Blacks t-shirts and jerseys. I really like the design- so I guess I’d have to say All Blacks. Although there is no real support – just a shirt!
Hi heidi,
I guess we will be on opposites then!! The gold kiwi fruits are a little sweeter and less tangy than the green ones.
So pretty and such a clever idea! This would be great for a dinner party, everyone would be so impressed. Thanks for the great idea!
Perfect dessert to honor the home team!
Perfect!!!!
I have been away from a little while, I am heading now to see the rest of your wonderful creation…
You are rocking.
Such a gorgeous, gorgeous dessert! I would love to eat that!
Beautiful and so Spring-y! Perfect for our sad European Autumn. I have never had Pavlova in my life, but if I ever make one it will be with tangy kiwis. I imagine they tame down the deep sweetness I am scared of.
Haha I don’t watch rugby, but I will certainly eat this pavlova. 😉
I’m not a sport person, but I still think the Pavlova is all Aussie 😛
It looks amazing!
Wow, beautiful! 😀
Kiwi fruits are my fav esp the golden yellow ones (they’re less tangier than the green ones). Love the idea about stacking them on top of the pavlova.
And – ha – Chopinand! I just finished that lovely F minor Nocturne, and now have a guess which piece I’ve started to tackle today! 😀
http://oi52.tinypic.com/1qsxok.jpg
I hope you’re going to do Chopin’s A flat major etude. So beautiful, and we can compare notes too!
Very nice indeed! Love the contrast of the two kiwi fruits and the sweet / sour contrast of the flavours. Can’t go wrong!
I had no idea there was a yellow kiwi. This is stunning! One of my top 3 of your moulds. This is a stunning series and I have enjoyed each and every entry!
Hi Ann,
The yellow kiwi fruit is a little sweeter and less tangy than the green kiwi fruit.
This is gorgeous and I especially like the touch of the passion fruit on the plate. We’ve finally found golden kiwi (Zespri) here in our part of the US and have been enjoying it so much!
It almost looks like some tropical tree. Gorgeous!
This is perfect for Australia Day! Especially as it’s always so hot then too
wow looks like a flower from the top view! so pretty
Golden Kiwi is my favorite kiwi. It’s a bit expensive but it’s all worth it. What a lovely presentation!!
wow..dessert sounds scrumptiously tasty..
first time here…love your space..
very interesting posts with nice presentation..
Am your happy follower now..:)
do stop by mine sometime..
Tasty Appetite
Beautiful! I love the contrast in colors!
I havent watched the rugby much. I guess by default its Australia lol. If it were World Cup cooking I’d totally watch it!
i love gold kiwis doesnt leave that tingly sensation on the tongue
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What a beautiful pavlova!!! I love the shape. So elegant!
Thanks for joining us in the blog hop. Are you able to add the blog hop code? Feel free to email me or contact me on Twitter if you need a hand 😀
Wow – that’s a very sculptural pavlova – a work of art. It would almost be a shame to eat it. Almost, that is! 😀
Looks great – I guess the alternative shape is from the mould. Sounds like a fun month of Oct for you! Love the green and gold!
Hi there, lovely post and great entry for the Pavlova Blog Hop. Very creative. Wish I could eat Kiwi Fruit, it makes the inside of my mouth very itchy. Fits well with the whole origins of the pav theme,
Dear Lizzy,
LOL about kiwifruit making your mouth itchy! I used to have that same problem as well but somehow, it seems to have disappeared. It was more a problem with the green kiwifruit though.
Fantastic colours. Love it.
Wow! Super cool and creative take on the classic Pavlova!
Just as fab second time around. Do you think you will use the mould even now that the comp is finished?
This was one of my favourite entries that you did. I love the two toned kiwi fruit!
absolutely outstanding! love it!
Finally – now I’ve seena gold kiwi – thank you! This looks so pretty in it’s little dome shape too.
Being an American I never realized how contested the Pavlova was! Whoever invented it, I’m now obsessed! And I love your version with the kiwis, just lovely.