Cuisinart SM-35 User Manual - Page 28
Pavlova with Mixed Berries
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1 tablespoon pure vanilla extract 11/3 cups unbleached, all-purpose flour (you can substitute a gluten-free, all-purpose flour blend) ½ teaspoon kosher salt 1 cup semisweet chocolate chips 1. P ut the butter and sugars into the Cuisinart® mixing bowl. Attach the flat mixing paddle, start on Speed 3 and, gradually increasing to Speed 5, mix until very light and creamy, about 6 to 8 minutes. Stop to scrape down sides of bowl as needed. 2. W hile mixing on Speed 5, add the milk and vanilla extract. Scrape again and then add the flour and salt. Mix on Speed 2; while mixing, add the chips. Stop to scrape as needed. Mix until well combined. 3. S coop the dough into desired-size pieces. While the dough can be eaten right away, it is best eaten chilled. V ariations: S nickerdoodle: A dd ½ teaspoon ground cinnamon and do not add the chocolate chips. Scoop into tablespoon-size balls and roll in cinnamon sugar. O atmeal Cranberry: A dd ½ cup rolled oats and ¼ teaspoon ground cinnamon with the flour. Substitute dried cranberries for the chocolate chips. Nutritional analysis per serving (1 tablespoon, Chocolate Chip): Calories 55 (41% from fat) • carb. 8g • pro. 0g • fat 3g sat. fat 2g • chol. 4mg • sod. 22mg • calc. 2mg • fiber 0g Nutritional analysis per serving (1 tablespoon, Snickerdoodle): Calories 42 (35% from fat) • carb. 6g • pro. 0g • fat 2g sat. fat 1g • chol. 4mg •sod. 21mg • calc. 1mg • fiber 0g Nutritional analysis per serving (1 tablespoon, Cranberry Oat): Calories 49 (32% from fat) • carb. 8g • pro. 0g • fat 2g sat. fat 1g • chol. 4mg • sod. 22mg • calc. 1mg • fiber 0g Pavlova with Mixed Berries A show-stopping dessert. This gorgeous creation needs to be eaten the day it is made (and best if that day is not humid!). Makes 12 servings Meringue: 4 large egg whites Pinch cream of tartar Pinch kosher salt 1 cup granulated sugar 2 teaspoons cornstarch, sifted 1 teaspoon white vinegar ¼ teaspoon pure vanilla extract ½ teaspoon grated citrus zest Topping: 3 cups mixed berries ¼ cup granulated sugar 1 recipe Whipped Cream (page 36) 1. P reheat oven, with the rack in the middle position, to 350°F. Line a baking pan with parchment paper (if your baking pan is rimmed, invert it so you are using the bottom. This will make transferring the meringue easier once it has baked). 2. P repare the meringue. Put the egg whites, cream of tartar and salt into the Cuisinart® mixing bowl (make sure it is spotlessly clean). Attach the whisk, start on Speed 1 and very gradually increase to Speed 10. Whip until whites have formed soft peaks. While still whipping, gradually add the granulated sugar. Increase to Speed 12 and whip until stiff peaks have formed, about 8 minutes. Add the remaining meringue ingredients and gently mix on Speed 2 to combine. 3. T ransfer meringue to the parchment-lined baking pan. Shape into an 8-inch circle and, using a spatula or knife, scrape the sides upward (from the bottom of the meringue to the top) to create smooth edges along the sides of the meringue and little peaks at the top. 4. T ransfer to the oven and immediately reduce temperature to 200°F. 5. B ake meringue for 1½ hours, until the edges and top are dry - the color should still be very pale. After the time has elapsed, turn 28