Wiedermal Zeit für ein (Rosen-)Rezept...

Ja, wahrlich keine Zeit hatte ich leider in letzter Zeit, um mich ein wenig um den Blog zu kümmern. :-( Aber ich hoffe jetzt auf Besserung und die Ferienzeit ist ja auch vorüber... Es werden auch noch ein paar Bilder von meinem neu gemalten Couchtisch und noch mehr schönen Dingen folgen - sobald ich die Zeit haben, es zu bearbeiten :-) ...aber: it's coming soon....

Nun zum Rezept...Ich habe eigentlich was ganz anderes gesucht... wollte nämlich meine Küche mit hübschen Bildern und Rahmen verschönern... und da begegnet mir dieses Rezept auf www.channel4.com (da hat's auch Rezepte von Jamie Oliver, resp. seine Sendung "30 minutes meals" die schaue ich mir gerne an)  :-) Ich weiss noch nicht wann, aber das möchte ich gerne mal versuchen...

Vielleicht (oder sogar sehr wahrscheinlich) seid ihr ja schneller als ich... :-)

Love Sarah

Three-tiered rose pavlova recipe

Makes 1 three-tiered pavlova, with at least 20 servings

Ingredients

For the bottom tier

• 9 egg whites
• 525g caster sugar
• 1½ tsp vanilla extract

For the middle tier

• 6 egg whites
• 350g caster sugar
• 1 tsp vanilla extract

For the top tier

• 3 egg whites
• 175g caster sugar
• ½ tsp vanilla extract

For the filling

• 900ml double cream
• 2 tbsp icing sugar

For the decoration

• 2 pink edible roses
• 1 egg white
• Caster sugar

Method

1. Start by making the crystalised flowers for the decoration. Separate the roses into petals and line a baking sheet with non-stick baking parchment. Brush each petal evenly with egg white then dust with caster sugar and shake off the excess. Put them on the prepared baking sheet and allow to dry overnight in a warm, dry place, such as an airing cupboard.
2. For the pavlova, preheat the oven to 140°C/gas mark 1. Line one large baking sheet and two smaller ones with non-stick baking parchment. (You can use a little of the meringue mixture to stick down the corners).
3. Start by separating the eggs for the bottom tier. The 9 egg whites will need to be whisked in two batches so start by pouring just half of the whites into a large, clean mixing bowl and start to beat slowly with an electric whisk. Once the whites start to foam increase the speed and beat until stiff peaks form when the whisk is lifted out of the mixture. Beat in half the sugar a spoonful at a time until the mixture is thick and glossy. Spoon the mixture into a circle about 25cm in diameter.
4. Rinse the bowl and beaters and working relatively quickly repeat the same procedure with the remaining egg whites and sugar for the bottom tier. Spoon this mixture over the first circle, piling up high to make a neat base for the pavlova. You can neaten the sides using a damp palette knife.
5. Bake the meringue for 1½ - 2 hours or until dry to the touch but not coloured. If the meringue can be lifted easily from the paper it's ready.
6. For the middle tier, beat the egg whites and sugar as before but all 6 egg whites in one batch. Use to make a circle about 20cm in diameter then bake for 1-1 ½ hours, using the same test to determine when it is ready.
7. Repeat the same procedure for the top tier, this time making a round meringue about 15cm in diameter. Bake for about 1 hour, or until dry and easy to remove from the paper. Once the meringues are cooked, turn off the oven and leave all 3 to cool completely with the door shut.
8. Assemble the pavlova just before serving. Beat the cream and icing sugar together until soft peaks form. Carefully transfer the bottom tier to a cake board and spread some cream on top. Sit the second tier on top, spread with more cream and sit the top tier on top of that. Scatter over the rose petals and serve.