ROASTED BERRIES
Steps:
- Preheat the oven to 450 degrees F.
- Place the strawberries, raspberries, blueberries and blackberries on a sheet pan and toss with the sugar and vanilla bean seeds. Roast in the oven for 20 minutes. Cool to room temperature before serving.
MERINGUES CHANTILLY WITH ROASTED BERRIES
Steps:
- Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 4 (3 1/2-inch) circles on each piece of paper. Turn the paper face down on the baking sheets.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star - shaped pastry tip, pipe a disk of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
- Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
- For serving, place each meringue on a separate plate and top the shell with berries.
- Preheat the oven to 450 degrees F.
- Place the strawberries, raspberries, blueberries and blackberries on a sheet pan and toss with the sugar and vanilla bean seeds. Roast in the oven for 20 minutes. Cool to room temperature before serving.
PAVLOVA FRUIT TART
Steps:
- Preheat the oven to 180 degrees F. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
- Place the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
- Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Place about half of the meringue into the circle on the parchment paper and smooth it within the circle, making a disk. Place the remaining meringue in a pastry bag fitted with a star tip and pipe the edge with kisses. If you have any meringue left over, pipe it into the middle of the disk and smooth it with a rubber spatula. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft inside.
- Using a large metal spatula, carefully transfer the shell to a flat serving plate or cake stand. Fill the center of the shell with the whipped cream. Combine the strawberries, blueberries, raspberries and grapes in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the fruit lightly. Spoon the fruit carefully into the middle of the Pavlova and garnish with mint leaves. Serve immediately in large scoops with extra raspberry sauce.
- Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
- "Barefoot Contessa at Home" by Ina Garten © Clarkson Potter 2006. Provided courtesy of Ina Garten. All rights reserved.
- Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
- "Barefoot Contessa at Home" by Ina Garten © Clarkson Potter 2006. Provided courtesy of Ina Garten. All rights reserved.
MINI BERRY PAVLOVAS
Pavlova is a wonderful meringue-based dessert named for the legendary Russian ballerina, Anna Pavlova. Pavlova is commonly served with a fruit component, it is fabulous to serve for company and easy to make! For an even fancier presentation, flip a muffin tin upside down, and pipe the meringue with a large star tip around the cups.
Provided by thedailygourmet
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h35m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla extract and salt and beat until combined, about 30 seconds.
- Scoop the meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of the meringue.
- Bake in the preheated oven until the meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with the meringues on it to a wire rack and allow to cool. Once meringues are cool to the touch, remove from parchment and place directly on the rack to cool completely, about 1 hour.
- When ready to serve, top each meringue with whipped cream and garnish with fresh berries.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 13.6 g, Cholesterol 10.2 mg, Fat 2.8 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.7 g, Sodium 26.6 mg, Sugar 13 g
DESSERT -- INA GARTEN'S PAVLOVA WITH ROASTED BERRIES
Make and share this DESSERT -- Ina Garten's Pavlova With Roasted Berries recipe from Food.com.
Provided by carrie sheridan
Categories Dessert
Time 7h40m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw a 3-1/2 inch circle, 4 times on each piece of paper. turn the paper face down on the baking sheets.
- in the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar and salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla.
- Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star-shaped pastry tip, pipe a disk of meringue inside each circle. Pipe another layer around the edge to form the sides of the meringue shells.
- Bake for 2 hours, or until the meringues are dry and crisp But NOT BROWNED. Turn OFF the heat and allow the meringues to sit in the over for 4 hours or overnight.
- ROASTED BERRIES: Preheat the oven to 450 degrees F.
- Place the strawberries, raspberries, blueberries and raspberries on a sheet pan and toss with the sugar and vanilla bean seeds.
- Roast in the oven for 20 minutes. Cool to room temperature and later mixed berries inside the meringue shells. DONE.
Nutrition Facts : Calories 128.9, Fat 0.1, Sodium 41.2, Carbohydrate 31.1, Fiber 0.8, Sugar 29.8, Protein 1.9
MIXED BERRY PAVLOVA
Steps:
- Preheat the oven to 180 degrees F.
- Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
- Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
- Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
- Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
- Sweetened Whipped Cream:
- Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
- Yield: 1 cup
- Triple Raspberry Sauce:
- Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
- Yield: 2 cups
PAVLOVA WITH LEMON CREAM AND BERRIES
Make and share this Pavlova With Lemon Cream and Berries recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 13h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 tablespoons at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.
- Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.
- Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.
- Spoon lemon mixture into center of meringue, and top with fruit. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish with zest, if desired.
More about "dessert ina gartens pavlova with roasted berries food"
BAREFOOT CONTESSA | MIXED BERRY PAVLOVA | RECIPES
From barefootcontessa.com
- Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with the steel blade and process until smooth.
INA GARTEN AND MARTHA STEWART’S INDIVIDUAL MIXED BERRY …
From chewingthefat.us.com
MIXED BERRY PAVLOVA INA GARTEN : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
INA GARTEN’S STORE-BOUGHT THANKSGIVING RECIPES - SILK-NEWS.COM
From silk-news.com
INA GARTEN'S OVERNIGHT MAC AND CHEESE RECIPE REVIEW | TASTE OF …
From tasteofhome.com
INA GARTEN SHARES 5 DESSERTS TO MAKE BEFORE SUMMER ENDS
From thekitchn.com
TOP 49 PAVLOVA RECIPE INA GARTEN RECIPES
From pagy.norushcharge.com
DESSERT -- INA GARTEN'S PAVLOVA WITH ROASTED BERRIES RECIPE
From menuiva.com
INA GARTEN PAVLOVA DESSERT : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CHRISSY TEIGEN’S BERRY PAVLOVA IS AN EASY, IMPRESSIVE EASTER DESSERT ...
From sheknows.com
INA GARTEN PAVLOVA RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
INA GARTEN SHARED A FAVORITE THANKSGIVING RECIPE FROM HER NEW …
From sheknows.com
DESSERT INA GARTENS PAVLOVA WITH ROASTED BERRIES RECIPES
From tfrecipes.com
INA GARTEN’S STORE-BOUGHT THANKSGIVING RECIPES - THE …
From nytimes.com
MIXED BERRY PAVLOVA RECIPE BY INA GARTEN | PAVLOVA RECIPE, FOOD …
From pinterest.ca
TOP 48 INA GARTEN PAVLOVA RECIPE RECIPES
From pagy.norushcharge.com
TOP 40 INDIVIDUAL PAVLOVA RECIPE INA GARTEN RECIPES
From schoenfeld.vhfdental.com
RECIPE: INA GARTEN’S PAVLOVA | PAVLOVA RECIPE, PAVLOVA, FRUIT RECIPES
From pinterest.com
THIS IS INA GARTEN'S GO-TO SUMMER PARTY DESSERT
From cookinglight.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love