you prolly dont give a damn but does anybody know of a tool to log back into an Instagram account? I stupidly lost the password. I would appreciate any help you can offer me!
"1 ½ teaspoons cornflour (fine cornmeal)" Oh lord, no! Cornstarch is what you are looking for here. Believe me, whoever at @food52 who wrote that up, no one is going to be happy trying to put cornmeal in their meringue. Cornflour is the UK term for corn starch.
Cornflour is the British/South Asian way of saying cornstarch, no? It's translated as fine cornmeal, so I was wondering. My south asian mother always asks for cornflour in grocery stores and gets handed cornmeal 😂
Here she cut into it right away and it was crunchy. The pavlovas I've eaten or made sat for longer after the whip layer was added and the meringue layer really has a delightful melt-in-the-mouth quality. I have not had it as a marshmallow texture as yes, the meringue is to dry out in the oven (and should not have any burning coloration to it). I do highly suggest having patience with this, maybe making it the day before and leaving it overnight, or at least many hours, in the fridge after adding the whip to the meringue. The layers will still be discernable but the experience in your mouth will be divine. That said, I might try a crunchy pavlova, just to see what that's about.
Thanks so so much for this recipe, Chetna!! My mom and I just had so much fun making this for my birthday, and we and my whole family **loved** it!! It definitely serves as an impressive birthday "cake"! =D
Hi Chetna, funny things your last name which is Makan, both in Bahasa Indonesia (Indonesian Language) and Bahasa Malaysia (Malaysian Language) means Eating!
Absolutely. It will expand quite a bit. One of the mistakes I made when making pavlova for the first time was to make the base exactly the size I wanted. I ended with a huge pavlova so big it coudn't fit in any of my plates!
That’s one hell of a dessert. My god, Chetna. You’ve done it _again!_ I’m not ashamed to admit that I will be watching the chocolate drizzle portion in slow-mo.
I think the cook was referring to how many people recommend you leave the Pavlova sit in the oven overnight after you turn the heat off, so it slowly cools in a dry environment.
@@o0Avalon0o Yes, I understood that. Just was wondering how it would be safe considering they are egg whites. But, my question has been answered. Thanks for your response.
Not a Pavlova! Pavlova must include cream and fruit. What you have there is a wind cake or meringue torte. Read Doc and the froc's new research on Twitter.
I think that means convection oven, which circulates air differently so you should lower the temperature. On Food52’s website, it says 285°F. Hope this helps!
It refers to fan-forced/convection. If your oven has a fan that distributes heat evenly through the oven, you need to lower the temperature by 10-20 degrees C. In a conventional/electric oven, the heat doesn't spread through the oven as evenly so needs to be warmer to cook the food through.
![ARGENTINA vs. BOLIVIA [6-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 10](http://i.ytimg.com/vi/C3wPtKNbAOA/mqdefault.jpg)
My favorite all-time GBBO contestant!
Was trying to figure out where I recognized her!
Mine too!
you prolly dont give a damn but does anybody know of a tool to log back into an Instagram account?
I stupidly lost the password. I would appreciate any help you can offer me!
@Magnus Kyrie instablaster =)
It’s this simple. If there’s a video with Chetna baking, I will watch. She is a treasure.
"1 ½ teaspoons cornflour (fine cornmeal)"
Oh lord, no! Cornstarch is what you are looking for here. Believe me, whoever at @food52 who wrote that up, no one is going to be happy trying to put cornmeal in their meringue. Cornflour is the UK term for corn starch.
Katherine Olson hahaha! That’s funny
You are 100% right, Katherine. We have corrected it above and one our site -- thank you for the pointing that out and we apologize for the error!
I thought so.
Isn't Chetna from the U.K.? I think she was a contestant on the British Bake Off at one point.
@@ellep2290 Yes, she is.
OMG I have todo this for New Years, it looks impressive. Thank you 🥂
Love the recipe. The plant with the red blooms or leaves is stunning - I can't stop admiring it.
It's an oxalis!
Looks like a delicious and light dessert!! I look forward to making it!!
It’s Chetna for me... 😍
Made this with a slightly different meringue recipe (diff recipe). The whip cream is to die for! So delicious, loved the praline and coffee flavor
If the pavlova base is prepped a few days before topping & serving, how should it be properly stored so it doesn’t go soggy?
Cornflour is the British/South Asian way of saying cornstarch, no? It's translated as fine cornmeal, so I was wondering. My south asian mother always asks for cornflour in grocery stores and gets handed cornmeal 😂
Yes, it’s the exact same as cornstarch in the US and maybe a few other countries
I don't understand where is the confusion. Starch and flour are both very finely milled 'grains'.
This is Australia’s Xmas favourite. We put cream and fruit. Passionfruit is the fruit of choice 😋
This is the perfect food profile! Thank you. Is the meringue nice ad marshmallowy or does drying it so long dry it completely?
Here she cut into it right away and it was crunchy. The pavlovas I've eaten or made sat for longer after the whip layer was added and the meringue layer really has a delightful melt-in-the-mouth quality. I have not had it as a marshmallow texture as yes, the meringue is to dry out in the oven (and should not have any burning coloration to it).
I do highly suggest having patience with this, maybe making it the day before and leaving it overnight, or at least many hours, in the fridge after adding the whip to the meringue. The layers will still be discernable but the experience in your mouth will be divine.
That said, I might try a crunchy pavlova, just to see what that's about.
kubby bear Thank you.
I love your hair. I am inspired to let mine go gray!!!
I just love Chetna!!!! I’m making this for New Years
Oh wow this looks delicious!!😋 😍 thank u for sharing!!
7:43 “praline shards”.
Happy holidays Chetna! ✨🙋🏻♀️
Got everything prepped for assembly for tomorrow, New Year’s Eve. Made them individually should be a fun dessert! Thanks so much!
Loved you on The Great British Baking Show. Much continued success!
As always, looks amazing, Chetna! Thanks F52 for sharing ❣️
Thanks so so much for this recipe, Chetna!! My mom and I just had so much fun making this for my birthday, and we and my whole family **loved** it!! It definitely serves as an impressive birthday "cake"! =D
OMG this looks SO good!
Love this recipe so elegant yet so much impact. It’s a keeper for sure.
Her voice is so relaxing
OMG I LOVE CHETNA!!!!!!!!!!
I love Chetna! ❤️
Hi Chetna, funny things your last name which is Makan, both in Bahasa Indonesia (Indonesian Language) and Bahasa Malaysia (Malaysian Language) means Eating!
Waoooo yummy i want to eat it...
Look very delicious 🤤 🤤🤤
soooo happy to see this talented cutie getting the attention she deserves. 💗 love me some chetna!
Looks really awesome cake
This looks Fantastic!!!
The meringue looks significantly larger after baking. Does it expand in oven?
Absolutely. It will expand quite a bit. One of the mistakes I made when making pavlova for the first time was to make the base exactly the size I wanted. I ended with a huge pavlova so big it coudn't fit in any of my plates!
That’s one hell of a dessert. My god, Chetna. You’ve done it _again!_ I’m not ashamed to admit that I will be watching the chocolate drizzle portion in slow-mo.
Love this!
That looks amazing!!
The only thing that could improve this dessert for me is to substitute a peanut butter sauce for the chocolate sauce... damn that looks delicious!
How do I watch more Chetna????? It's so good to see her after GBBO.
Looks delicious!
I want the same vibe this lady has .
That looks gorgeous
Is this the British baking lady?? ❤️
You look and sound sooo nice! So different from the pretensionsness of we all know who. 👍🙏
Who?
Happy Holidays!!😁🎄🎄🎄💐💐💐 Hello from Washington State!!😁🎄🎄🎄💐💐💐
Chetna!!!!
That looks divine! Gonna make it with raspberry cream, tho
HELP!!! If you don't have a "fan assisted" or convection oven is the temperature supposed to be higher or lower? She said 140 degrees or 120 fan?!?!
Higher I'd imagine.. So 140 degrees without the fan assisted oven
Very impressive dessert! I'm wondering why it's okay to leave the meringue out overnight. It is egg whites but thats ok' huh?
the meringue is baked so it’s safe to leave it out
I think the cook was referring to how many people recommend you leave the Pavlova sit in the oven overnight after you turn the heat off, so it slowly cools in a dry environment.
@@oysterstu4822 Ok thanks
@@o0Avalon0o Yes, I understood that. Just was wondering how it would be safe considering they are egg whites. But, my question has been answered. Thanks for your response.
@@karetoev4999 Alright then, thank you for being so polite.
Can't get heavy cream here in Germany😞
Amazing. I'm doing it
Yummmmm 😍
looks delicious, but oh so many ads😫😫😫
CHETNA I MISSED YOU ❤️❤️❤️
I don’t know who’s hair is cooler yours or Tan France
oo
Pavlova, you and I will be BFF very soon 😉😂
This would make the perfect sugar free desert.
Haha
Not a Pavlova! Pavlova must include cream and fruit. What you have there is a wind cake or meringue torte. Read Doc and the froc's new research on Twitter.
I think she used whipped cream, but maybe called it double cream?
What is 120 fan?
I think that means convection oven, which circulates air differently so you should lower the temperature. On Food52’s website, it says 285°F. Hope this helps!
It refers to fan-forced/convection. If your oven has a fan that distributes heat evenly through the oven, you need to lower the temperature by 10-20 degrees C.
In a conventional/electric oven, the heat doesn't spread through the oven as evenly so needs to be warmer to cook the food through.
Instructions unclear, meringue nest on head, had to put head in oven, now in hospital.
Very happy 😍💋 💝💖♥️❤️
Love Chetna, but is nobody bothered by the fact that she says 'just' way too often?
Did someone tell you that you resemble Ellen de generes
V
I'm the first yaaay
Hi Guys 😍💋 💝💖
That's my type of pavlova. Fruits only ruin it.
Diabetes....😣 too much sugar
She actually did not show shaping. Disliking this
Sponsored by weight watchers.
Cultural appropriation
How can an Asian teach me how to make a pavlova?
So the Russians culturally appropriated meringue to make a pavlova
How dare everyone involved in this mess.