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(paleo) Pavlova wreath

Posted By Food4Thought On December 20, 2016 @ 4:29 pm In Cakes,Dairy free,Desserts,Eggs,Gluten free,Nut free,Paleo,Thermomix,Vegetarian | No Comments

PHOTO TO COME

I have wanted to make a paleo “pavlova” wreath since I started this way of life many years ago.  I think I can adapt many things to “become paleo” however I may have met my match……for now.  Not that this recipe is a failure, it just isn’t as perfect as I would like, and here’s why.  I want a crunchy exterior and soft interior that all melts in your mouth.  After using 18 egg whites and trying different combinations of heated eggs, heated maple syrup, cold of both, coconut sugar ground or not (you get the idea), I finally had something that I am happy enough to share.  It has a soft marshmallow texture that melts in your mouth and begs you to take another bite.

I learnt A LOT during this process and can’t wait to resurrect this recipe and make it even better. I hope you enjoy this version. Whether it is a last minute gift idea or for your own pleasure, you should try these.

(paleo) pavlova wreath– serves 6-8 (recipe by Fiona at Food 4 Thought).

Ingredients
5 – 6 egg whites (approx. 180 – 200g in total)*
pinch salt
125g pure maple syrup
1 tablespoon tapioca flour
1 teaspoon vanilla extract or paste
1 teaspoon lemon juice

Preparation
Preheat the oven to 150°C (fan-forced).  Line a baking tray with non-stick paper.  Turn the paper upside down and use a plate or bowl to trace around to create a circle, then use a smaller plate or bowl to trace in the centre.  I used 24cm diameter for my larger circle and 14cm diameter for the smaller one.  This will give you a ring shape that will allow you to create your shape.  Turn the paper over so that the tracing is underneath the paper, that way your ingredients won’t touch it.

Before starting this recipe I recommend you do a vinegar wash on your bowl and butterfly.  I place the butterfly whisk into position in the mixing bowl, add 1200g of boiling water from my kettle along with 200g of white vinegar (the cheapest you can find) and heat for 6 min / 90°C / speed 1.  Carefully remove the butterfly, empty contents of the bowl, dry everything thoroughly, replace mixing bowl into position and use the turbo function for 1 – 2 seconds to remove any excess water from under the blade.  This will ensure the bowl is as clean as possible.  Dry mixing again and get ready to start.

Insert butterfly into mixing bowl and leave MC off.  Place a jug or bowl on top of the lid and measure the maple syrup.  Set this aside.  Place egg whites and salt into mixing bowl and whisk for 3 – 5 min / speed 3 until egg whites become stiff.  Keep an eye on them and don’t over whip them.  Scrape the sides of the mixing bowl with the spatula.

Set the machine for 3 min / speed 3 and slowly pour the maple syrup through the hole in the mixing bowl lid.  This should take a minute or so.  Then add the tapioca flour a teaspoon at a time, then vanilla and lemon juice.  Continue mixing until time runs out.

Remove the butterfly whisk from the bowl and set aside.  Remove stiffened egg mixture from bowl and shape into a ring on the paper.  Smooth out if you like or leave it a little rough.  If there is excess mixture on the butterfly, once the mixture has been removed from the mixing bowl, place the butterfly whisk into position and mix for 5 sec / speed 4.  This should spray everything off the blade and allow you to scrape it from the mixing bowl.

Once shape is complete, place into oven and immediately turn oven down to 110°C (fan-forced), bake for 45 – 55 mins, until golden brown.  Once cooked, allow to cool slowly in the oven with door propped slightly open (use wooden spoon).

Leave overnight before decorating with whipped coconut cream and fruit of your choice.

Add your favorite toppings!

My tips: *I found it didn’t matter what temperature the egg whites were at.  If they were at room temperature they whipped up quicker, however if they were cold I whisked them longer and got the same result.  *The cooking time will depend on your oven.  My oven tends to cook quite hot.  If you know your oven is a little cooler then cook it at 120°C and keep an eye on it.  You will find this will go quite golden because we used maple syrup.

ease: 7/10.  Egg whites can be like computers, they tend to have a mind of their own  and you can never explain why it works one day and not the next.
prep time: 10 minutes 
cooking time: 50 minutes 

total: 60 minutes + cooling time

taste: 8/10 The flavour of this is delicious, i8t is just the texture that I would like to try and improve on. 

would I make it again:  Yes, for special occasions….and to try it again


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