Rating: 4.5/5
Comment: This followed a backwards method, which went against all logic, but it seemed to work. Started off with the sugar, a squirt of lemon juice and 1 egg white. It worked out quite well. If you prefer marshmallowly centres in your pavlova then stick to the traditional method, but if you prefer a little stickiness try this method out. All the family seemed to like it.
Meringues also worked out very well using this method.
Use it again: Yes.
Lovely recipes from this book: Brownies, classic victoria sponge, Chocolate cake, Chocolate melting pots, Soda bread, Strawberry and mascarpone swiss
roll, baked plaice with rosemary and anchovies, mini toad-in-the-hole,
Focaccia, glam mac and cheese, mini dark chocolate and raspberry swirl cheesecakes. Avoid: Banana and Honey Souffle, Ginger and mascarpone creme brulee.
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