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Ms Helen
Ms Helen
Con Artist

Sep-22-2006 20:39

We all have a favourite drink, so what's yours.

Long Island Iced Tea or just a regular cup of tea.

Long or Short.

Hot or cold.

The choice is yours.

Replies

Sleuth Sindy
Sleuth Sindy
Bounty Hunter

Jan-12-2017 23:06

I was reading a book (as always) and two characters were having a conversation about food.

Char 1: Have you ever had brown sugar pavlova?

Char 2: No. What is it?

Char 1: Delicious is what it is.

I love to cook and I especially love to try new recipes so I immediately looked it up as I had never heard of it. It seems to be an Australian dessert. Can any of our Aussie Sleuths tell me if they've had this dessert and did they like it? (We're having an "event" at work and I don't want to take it if it's not really good.)

Much appreciated

Sleuth Sindy
Sleuth Sindy
Bounty Hunter

Jan-12-2017 23:07

Okay I did a search and was looking at a post on FOOD not DRINKS so evidently I clicked on the wrong thread. Sorry, but still would like input.

Thanks.

Sleuth Sindy
Sleuth Sindy
Bounty Hunter

Jan-13-2017 07:47

So, I made this and brought it to work this morning and it was gone in like 5 minutes. It truly is DELICIOUS!

Just in case anyone wants to make one. :)

Autumnsprings
Autumnsprings
Con Artist

Jan-22-2017 15:41

You changed your pic!! I was coming to tell you I've heard good things about pavlovas. But you've apparently had first hand experience with it by now. What kind did you make? And where's the recipe?

Sleuth Sindy
Sleuth Sindy
Bounty Hunter

Jan-22-2017 20:09

Hey Autumn!

I used two resources when I made my BS (brown sugar) pavlova:

http://www.epicurious.com/recipes/food/views/three-layer-berry-and-brown-sugar-pavlova-354211

https://www.youtube.com/watch?v=ktSBcAdjKXg&t=46s

I took the recipe for the meringue base from the first link, but instead of making a 3-layer deal, I just made a large free-form rectangle on a jellyroll pan.

I used the recipe from the video for the whipped cream topping and the salted caramel sauce.

Just a note: there is a “regular” pavlova (made with all white sugar) and a BS pavlova. I've haven't tried the regular pavlova, but if you do let me know how it is.

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