We have a set of persimmon that could easily make their way into a recipe like this. Thank you for reinforcing the importance of a clean, clean, clean set of tools for making the meringue. Our mixing bowl sits out and picks up aerosolized fats from stir frying, etc. and that tip saves a lot of unexpected frustration.
Omg I feel so represented. Thank you for making this! Pavs are a definitely a Christmas favourite at home. Sugar and fruit? Why not! Since I’m Filipino-Australian, my family also has Leche Flan for Christmas to use up the egg yolks 😊 yummo! Maybe you can make a Leche Flan recipe next time or Ube with Leche Flan!
Chef Jon: "because baking is awful I prefer to use a scale in grams" Also chef Jon: "it's a teaspoon of cream of tartar and one a half tablespoons of cornstarch" lol
Chef it's a bold claim that the Pavlova is Australian. There is a long controversy as to weather it is from New Zealand or Australia, and as a New Zealander I have to protest your claim, but totally bangin' recipe! ❤
Hey bud ! You should try making Istarska jota. I think with you would enjoy it a lot. It’s the national dish of Croatia. It’s like ham n pea soup except on steroids. It’s got the best of everything. It’s sweet, salt and tangy with the sauerkraut. It’s awesome.
Small tip - you can wipe the bowl that you're going to make your egg whites in plus the egg beater in white vinegar to make sure all traces of any fat are removed. :)
ITS FROM NEW ZEALAND! ❤ The intermediary bowl for egg seperation is elite, only learn that lesson the hard way once Also measuring in grams is the ideal, cups and teaspoons etc are so innacruate it hurts using them I use a dehumidifier in the kitchen that Im making pavlova in, cant risk any moisture in the air Hiding cracks under wipped cream XD the ancestors knew!
@@shenlun Ah the dish always existed, but one of the many given names given to the dish by many cultures that exist around the world. so the name 'pavlova' originated from NZ, but the technique was already a established. Too bad I'm never gonna fully acknowledge it as apart of my Kiwi citizenship XD (/s.... maybe)
I learned so much about… almost all of it! Even though I only eat, cook and bake vegan things, I always learn from Chef Jon. And I laughed a ton! The sass… And of course, not only for baking, the metric system is superior
My family usually makes what we nicknamed styrofoam cookies, they are basically little meringues topped with crushed candy canes. My mom would make them before bed, then turn off the oven and they'd be ready in the morning. We've never been brave enough for a pavlova but maybe I need to try with the kids this year.
Do not use powdered sugar because it's blended with cornstarch to prevents caking. Proceeds to add cornstarch 😅 I know why (controling the volume of cornstarch), but I did find it funny.
Hi! I don’t consume alcohol but I really want to make this dessert. How would you make it alcohol free? Should i just omit an alcohol or poach it in a red or green grape juice. DO you have any suggestions?
I just bought an egg separator you crack it directly into and the yolk stays in the little cup thingy and the white gfalls through the spoon. My ex boyfriend and I used to make insane versions of these things with exotic fruits that you wouldn't always think to put together like starfruit and purple passion fruit.
Those are SO good on a pavlova because the star fruit is mild and takes on the sweetness and the passionfruit is tart enough to do the same in a different way! Passionfruit whipped cream is elite.
Pavlova was in Australia 5 years before Enzedders pinched the claim to inventing it. Kiwi fruit was originally called Chinese gooseberry. Do you see a pattern here? 😉
I hate persimmons if they are not raw and firm :P but I especially love the Conference pear… (Chef Jon’s was a bosc buttery variety) "This variety of pear was developed in Britain by Thomas Francis Rivers from his Rivers Nursery in Sawbridgeworth, Hertfordshire. It owes its name to the fact that it won first prize at the National British Pear Conference in London in 1885.“ :O and here I thought for 30 years it was French because we pronounce it the French way.
Hilarious. As I was watching, I said to myself, "Why not just pool all of the eggs and then separate the whites and yolks?" then the next sentence out of your mouth described why that's not always necessarily the best or most efficient way 🤦♂
I am Australian and this is my fathers favourite dessert (he is from New Zealand and I am Australian) . Thank you Jon.
13:47 i hope people appreciated your 2 shots reference here because it was perfect 😂
That fact that you did makes it all worth it
Pear and persimmon! I never even thought of that combination 🤔
And you make me feel less bad about being so goofy in the kitchen, myself! 😅
We have a set of persimmon that could easily make their way into a recipe like this. Thank you for reinforcing the importance of a clean, clean, clean set of tools for making the meringue. Our mixing bowl sits out and picks up aerosolized fats from stir frying, etc. and that tip saves a lot of unexpected frustration.
Omg I feel so represented. Thank you for making this! Pavs are a definitely a Christmas favourite at home. Sugar and fruit? Why not!
Since I’m Filipino-Australian, my family also has Leche Flan for Christmas to use up the egg yolks 😊 yummo! Maybe you can make a Leche Flan recipe next time or Ube with Leche Flan!
Since you asked I think I will!
@@jonkung omg you will make my year if you do! Thank you 🤩
This looks absolutely amazing. Very nicely done. I'm sure it taste delicious.💜
It was LUSH
Wow. What a great idea.
Chef Jon: "because baking is awful I prefer to use a scale in grams"
Also chef Jon: "it's a teaspoon of cream of tartar and one a half tablespoons of cornstarch"
lol
Stunning. Very intelligent take on a dessert normally using only tropical, summery, soft fruits.
Chef it's a bold claim that the Pavlova is Australian. There is a long controversy as to weather it is from New Zealand or Australia, and as a New Zealander I have to protest your claim, but totally bangin' recipe! ❤
the debate will never be resolved, and I want it that way XD
Please read the description for my in-depth report of the origins of Pavlova 😌
@@jonkungperfect solution 😂, I'll send the video along to my family for their summer Christmas dinner!
Hey bud ! You should try making Istarska jota. I think with you would enjoy it a lot. It’s the national dish of Croatia. It’s like ham n pea soup except on steroids. It’s got the best of everything. It’s sweet, salt and tangy with the sauerkraut. It’s awesome.
Pavs are literally my favourite dessert here in Aus for Xmas, to the point ive asked mum to make it for my birthday tomorrow hehe
Happy birthday!
Small tip - you can wipe the bowl that you're going to make your egg whites in plus the egg beater in white vinegar to make sure all traces of any fat are removed. :)
Hey! Baking is not awful! It brings great delight and is not as difficult as many percieve it to be.
ì love a good pav at xmas. this one looks delicious!!!!!!!!!!!!!
ITS FROM NEW ZEALAND! ❤
The intermediary bowl for egg seperation is elite, only learn that lesson the hard way once
Also measuring in grams is the ideal, cups and teaspoons etc are so innacruate it hurts using them
I use a dehumidifier in the kitchen that Im making pavlova in, cant risk any moisture in the air
Hiding cracks under wipped cream XD the ancestors knew!
Please read the description for my in-depth report of the origins of Pavlova 😌
@jonkung XD I love it, honestly should be the go to response. It worked on me ahahahaha
Yes the first name thing called a Pavlova is Kiwi, but what we know today as Paavola was made in WESTERN AUSTRALIA a few YEARS before it was in NZ.
@@shenlun Ah the dish always existed, but one of the many given names given to the dish by many cultures that exist around the world. so the name 'pavlova' originated from NZ, but the technique was already a established.
Too bad I'm never gonna fully acknowledge it as apart of my Kiwi citizenship XD (/s.... maybe)
@@M1911pap The name came from a homage to Anna Pavlova the Russian ballerina, whom's dress inspired the ruffles of the pavlova.
I learned so much about… almost all of it! Even though I only eat, cook and bake vegan things, I always learn from Chef Jon.
And I laughed a ton! The sass… And of course, not only for baking, the metric system is superior
12:23 just as I smiled and took note of the peel trick - I spotted a sticker in there. :P
9:15 “I CAN HAB?” 🐶
My family usually makes what we nicknamed styrofoam cookies, they are basically little meringues topped with crushed candy canes. My mom would make them before bed, then turn off the oven and they'd be ready in the morning. We've never been brave enough for a pavlova but maybe I need to try with the kids this year.
Do it. It's just one huge styrofoam cookie!
Do not use powdered sugar because it's blended with cornstarch to prevents caking.
Proceeds to add cornstarch 😅
I know why (controling the volume of cornstarch), but I did find it funny.
Hi! I don’t consume alcohol but I really want to make this dessert. How would you make it alcohol free? Should i just omit an alcohol or poach it in a red or green grape juice. DO you have any suggestions?
Look up non alcoholic red wines like Proxies.
I just bought an egg separator you crack it directly into and the yolk stays in the little cup thingy and the white gfalls through the spoon. My ex boyfriend and I used to make insane versions of these things with exotic fruits that you wouldn't always think to put together like starfruit and purple passion fruit.
Those are SO good on a pavlova because the star fruit is mild and takes on the sweetness and the passionfruit is tart enough to do the same in a different way! Passionfruit whipped cream is elite.
Hey jon what kind of camera do you have? Any links to your camera equipment? Thx !
As a Aussie Kiwi Hybrid, I felt called out by and conflicted desire for the pavlova in this video
As a Kiwi I was instantly triggered and then I read the description
9:19 😂
❤❤❤❤❤❤❤❤❤❤
Pavlova was in Australia 5 years before Enzedders pinched the claim to inventing it. Kiwi fruit was originally called Chinese gooseberry. Do you see a pattern here? 😉
💙🤤
Who wants to start a fight in the comments about whether Pavlova is Australian or Kiwi?
Super fresh, super delicious, super L U S H
Also, C H I M I C H A N G A
Chimichanga
Thanks for repping a classic Aussie dessert, they are annoying to make in build.
I hate pears, but I love persimmons. Ripe persimmons are delicious.
The pears taste like mulled wine tho
I hate persimmons if they are not raw and firm :P but I especially love the Conference pear… (Chef Jon’s was a bosc buttery variety) "This variety of pear was developed in Britain by Thomas Francis Rivers from his Rivers Nursery in Sawbridgeworth, Hertfordshire. It owes its name to the fact that it won first prize at the National British Pear Conference in London in 1885.“ :O and here I thought for 30 years it was French because we pronounce it the French way.
Hilarious. As I was watching, I said to myself, "Why not just pool all of the eggs and then separate the whites and yolks?" then the next sentence out of your mouth described why that's not always necessarily the best or most efficient way 🤦♂
I got you
It’s pávlova.
So many gay likes dad more than daughter
It’s kiwi not from the dirty Ausis