Aoife Noonan's Mulled Fruit Christmas Pavlova
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- Опубліковано 1 гру 2020
- Mulled Fruit Pavlova
We are so excited to share this dreamy mulled fruits pavlova created by the amazing Aoife Noonan.
A light fluffy meringue topped with a delicious orange cream and mulled fruits.
For the full recipe click here ilovecooking.ie/recipe-items/...
This video was part sponsored by Kenwood. We are currently releasing our Tasty Virtual Advent Calendar which means everyday we will be releasing a brand new recipe including some with video which we will share here.
Some of the recipes are part sponsored and we will clearly state when they are.
Aoife used her cream Kenwood kMix as part of a collaboration.
Aoife Noonan is a multi-award winning pastry chef and TV chef from Dublin. She graduated with a Culinary Arts degree before moving on to work in some of the best restaurants in the country. She was Head Pastry Chef in 2 Michelin Star Restaurant Patrick Guilbaud for nearly 4 years, before taking on Executive Pastry Chef positions in various restaurants in Dublin.
Aoife is currently undertaking a Master’s Degree in Nutrition, a subject which has always been a passion of hers. When creating dishes, she has a love of using classic patisserie techniques and flavours with a contemporary twist. - Навчання та стиль
Would've loved to see the assembly at the end. Beautiful recipe, though, and very fitting for Christmas!
Me thinks the camera person is smitten with the chef, rather than focus on the dish, the focus was more on her. Great dessert though, will be trying that for Christmas.
I make pavlova a lot and your recipe is the prettiest I have ever seen! Beautiful!!!!! Happy Christmas!
From Australia, we add a pinch of cream of tartar to eg white sugar when beating. Pre commercial my mother always made perfect slow dried completely dry meringue cases. What about putting the scraps on the side of the tray as little round meringues? Pity to miss out. Really interesting approach. Mulled fruit looks lovely. To my palate startling as Aus do pav with unsweetened whipped cream with patio rust on top, lots. An goood strawberries in season, So sharp sweet sour of the passion fruit, the unctuous cream with its version of non sweet both balance the sweetness of the meringue. Thank you, you pav she’ll is very beautiful. I like the cassis with the wine, important to balance the palate, and the cloves orange etc. nice. I will make your mulled fruit , lovely.
Thank you chef and best wishes on your Master’s degree.
This was great, thank you.
My grandparents were all Irish immigrants that came to America about 100 years ago. My grandmothers both were very plain cooks. They came from farms. I never saw them cook anything as fancy as this and I greatly appreciate your recipe. Thank you.
Yes indeed, nothing but plain food until 30 years ago, probably healthier for it
Oh heck yes.
The camera did not point the right view. What a shame!
0:12 orrange
Make sure not to measure alcohol precisely
"Adding twooo shots of vodka"
must be with Alcohol do......
You do not need to add alcohol you could make a fruit coulis for the top instead. :)
Chewy meringue? That doesn't sound good at all. The only bad experience I've ever had with meringues is when they were chewy cause of starchy additions
It was the best meringue I’ve ever tasted
Chewy wasn't quite the right adjective for the texture. The outside was very crisp and the middle was soft and fluffy which melts in the mouth. Nothing chewy, I promise :)
Not chewy...very soft.
This was a disappointment. Followed recipe exactly. My usual pavlova is crisp on the outside and marshmallows inside. This is rather soft outside and definitely soft inside. Perhaps Aussies make a better pavlova? Or is it just different?
The first time I saw the spelling of 'Aoife' I had to laugh. I'm sure every Sioban can appreciate the annoyance of having to explain the idiosyncrasies of Gaelic names. Incidentally, I'd probably lean on my own Irish heritage to name my own children.