Pavlova Christmas Tree - A Perfect Holiday Dessert - Food Wishes
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Date: 2024-12-17
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Comments and reviews: 20
LGreenGriffin
I came up with these (sans pistachio) three years ago and have been making them every Christmas since, really thought I'd made up a wholly unique thing. Spice the whipped cream with gingerbread spices to really complement the sharp cranberry sauce. That plus a little lemon or buddha's hand zest folded into the meringue really makes these special.
I do three layers so they can be picked up and eaten. Between the bottom and middle layer, a ring of gingerbread whipped cream surrounds a dollop of cranberry sauce, and another bloop of whipped cream holds the tree's peak onto the middle layer. Making a few dozen out of a single French meringue recipe for Christmas or cookie parties is a winner every time.
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I came up with these (sans pistachio) three years ago and have been making them every Christmas since, really thought I'd made up a wholly unique thing. Spice the whipped cream with gingerbread spices to really complement the sharp cranberry sauce. That plus a little lemon or buddha's hand zest folded into the meringue really makes these special.
I do three layers so they can be picked up and eaten. Between the bottom and middle layer, a ring of gingerbread whipped cream surrounds a dollop of cranberry sauce, and another bloop of whipped cream holds the tree's peak onto the middle layer. Making a few dozen out of a single French meringue recipe for Christmas or cookie parties is a winner every time.
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davidcarbone3385
OMG top 100 like! First time ever! lol And for such a festive, colorful, and tasty yummy dessert. Definitely have to make this! I ALREADY have all the ingredients! Great tip on using room temp eggs. Thanks Chef John for making my holiday more holiday-ish lol. The piping bag just looks cooler and is faster and is much better but other than that there's not a big advantage lol I'm going to use a plastic bag and cut out a small piece from the bottom corner so maybe I'll get a little advantage. We need a Chef John piping bag merch now!
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OMG top 100 like! First time ever! lol And for such a festive, colorful, and tasty yummy dessert. Definitely have to make this! I ALREADY have all the ingredients! Great tip on using room temp eggs. Thanks Chef John for making my holiday more holiday-ish lol. The piping bag just looks cooler and is faster and is much better but other than that there's not a big advantage lol I'm going to use a plastic bag and cut out a small piece from the bottom corner so maybe I'll get a little advantage. We need a Chef John piping bag merch now!
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jenjoy4353
Beautiful and delicious. Cranberry sauce is genius for the reasons given. In warmer climates passion fruit is used for the same reasons or any tart fruit. Last year I used raspberries with just a touch of finely grate chocolate for garnish. This is a perfect recipe for pavlova with 1/4 cup sugar per egg white. The mix is usually pilled high in one large shape so that the center remains marshmallow and this is delicious also as the marshmallow adds to the creamy texture with the crunch on the outside for contrast.
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Beautiful and delicious. Cranberry sauce is genius for the reasons given. In warmer climates passion fruit is used for the same reasons or any tart fruit. Last year I used raspberries with just a touch of finely grate chocolate for garnish. This is a perfect recipe for pavlova with 1/4 cup sugar per egg white. The mix is usually pilled high in one large shape so that the center remains marshmallow and this is delicious also as the marshmallow adds to the creamy texture with the crunch on the outside for contrast.
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carpelibrarium8522
From my Aussie perspective, those meringues don't make a pav.
Because a pavlova is larger, it doesn't get dried out beyond a crisp shell on the outside, leaving a frothy, soft, sticky internal part.
It still looks forking amazing, though; I love the way it's adapted for the northern hemisphere seasonal additions (cranberries and pistachios, rather than the summer fruits (kiwi, passionfruit, berries) we use for a Christmas Pavlova down in Au/NZ.
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From my Aussie perspective, those meringues don't make a pav.
Because a pavlova is larger, it doesn't get dried out beyond a crisp shell on the outside, leaving a frothy, soft, sticky internal part.
It still looks forking amazing, though; I love the way it's adapted for the northern hemisphere seasonal additions (cranberries and pistachios, rather than the summer fruits (kiwi, passionfruit, berries) we use for a Christmas Pavlova down in Au/NZ.
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kg3858
I just had my fifth spine fusion three weeks ago and arrived home from rehabilitation on Friday. I have never been away from home, my husband, and our children for this long. This video had cheered me up so much as I am so sick of pain and trying to walk as the screws in my hips have proven they are a bigger deal than I anticipated. This is one recipe I'm going to make NEXT YEAR when i am good to go! Thank you for this!
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I just had my fifth spine fusion three weeks ago and arrived home from rehabilitation on Friday. I have never been away from home, my husband, and our children for this long. This video had cheered me up so much as I am so sick of pain and trying to walk as the screws in my hips have proven they are a bigger deal than I anticipated. This is one recipe I'm going to make NEXT YEAR when i am good to go! Thank you for this!
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jasonhunter2819
'things you don't want to eat' I'm sorry What food paranoia nonsense was that Vegetable oil and corn syrup are no more or less healthy for you than an equally unreasonable amount of other sugars and fats used in confectionary. There is WAY too much fear mongering about food online as is, don't add to it please. The only valid reason to use whipped cream vs whipped topping is whipped topping tastes terrible.
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'things you don't want to eat' I'm sorry What food paranoia nonsense was that Vegetable oil and corn syrup are no more or less healthy for you than an equally unreasonable amount of other sugars and fats used in confectionary. There is WAY too much fear mongering about food online as is, don't add to it please. The only valid reason to use whipped cream vs whipped topping is whipped topping tastes terrible.
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puffinjuice
Pavlova isn't meringue and isn't supposed to be crispy. Pavlova is baked differently and should be soft and moist inside. We typically bake it overnight. Preheat the oven, put in the pavlova, turn the oven off, take it out in the morning. Doing it like this means that the centre stays soft. After having eaten a real pavlova you'll never go back to dry meringue!
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Pavlova isn't meringue and isn't supposed to be crispy. Pavlova is baked differently and should be soft and moist inside. We typically bake it overnight. Preheat the oven, put in the pavlova, turn the oven off, take it out in the morning. Doing it like this means that the centre stays soft. After having eaten a real pavlova you'll never go back to dry meringue!
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Blunderbuss09
Cranberry sauce That's a pretty new idea - Australians aren't super into cranberries like Americans are - but it's still a nice tart fruit to use instead of passionfruit or kiwi fruit. I gotta give this a try next time I dare to attempt a full size pavlova.
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Cranberry sauce That's a pretty new idea - Australians aren't super into cranberries like Americans are - but it's still a nice tart fruit to use instead of passionfruit or kiwi fruit. I gotta give this a try next time I dare to attempt a full size pavlova.
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GorgoScrobo
You could do one large tree for the center of a platter. Then make little bit sized circles that have a higher rim on their outer diameter to hold the cream, sauce, nuts.
Totally can make the merengue and sauce prior and do the cream day of.
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You could do one large tree for the center of a platter. Then make little bit sized circles that have a higher rim on their outer diameter to hold the cream, sauce, nuts.
Totally can make the merengue and sauce prior and do the cream day of.
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amandautah
I make and sell meringue cloud cookies on etsy and I always tell my customers to try them with real whipped cream (and fresh fruit if they have it. it takes them from yummy to aaahhhmmmazingly yummy! I'll def be trying the cranberry sauce!
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I make and sell meringue cloud cookies on etsy and I always tell my customers to try them with real whipped cream (and fresh fruit if they have it. it takes them from yummy to aaahhhmmmazingly yummy! I'll def be trying the cranberry sauce!
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alamofox1
A truly no risk method for separating eggs is to do the separation over a smaller bowl first then empty the contents of this bowl into the larger bowl for each egg. If you break a yolk you’ve only messed up one egg.
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A truly no risk method for separating eggs is to do the separation over a smaller bowl first then empty the contents of this bowl into the larger bowl for each egg. If you break a yolk you’ve only messed up one egg.
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murray9807
Maybe you have your holiday specials already made, but if you're looking to squeeze a last one in, I'd like to cheer for Vitel Tone from Argentina. C'mon, chef John, do something from Argentina for the first time.
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Maybe you have your holiday specials already made, but if you're looking to squeeze a last one in, I'd like to cheer for Vitel Tone from Argentina. C'mon, chef John, do something from Argentina for the first time.
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bradpeck1901
ok CJ - I am not a big fan of the fufu and I rarely eats sweats but i would take a bite of this one - it does look good, even next to those meaty paws - have a good christmas
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ok CJ - I am not a big fan of the fufu and I rarely eats sweats but i would take a bite of this one - it does look good, even next to those meaty paws - have a good christmas
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jelsner5077
It looks fantastic, but I would do it with a raspberry or cherry sauce. I like homemade cranberry sauce, but don't think of it as a dessert item.
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It looks fantastic, but I would do it with a raspberry or cherry sauce. I like homemade cranberry sauce, but don't think of it as a dessert item.
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jem5771
merry christmas Chef John, I made your tomato bisque tonight for the first time and it was so good I ascended to another realm of existence. thank u
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merry christmas Chef John, I made your tomato bisque tonight for the first time and it was so good I ascended to another realm of existence. thank u
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jerryodell1168
You claim you are in a slot hole. If you are in a hole, don't turn on the water. You know what happens when you are under water too long.
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You claim you are in a slot hole. If you are in a hole, don't turn on the water. You know what happens when you are under water too long.
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sean2200
Thank you chef! I’ve been watching your videos for years and started cooking thanks to your original mac and cheese recipe. Merry Christmas!
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Thank you chef! I’ve been watching your videos for years and started cooking thanks to your original mac and cheese recipe. Merry Christmas!
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jeraldbaxter3532
Thank you! Adolphus and Vita, the Duke and Duchess de Boheme, are coming for Christmas, and this will make a marvelous amuse - bouche!
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Thank you! Adolphus and Vita, the Duke and Duchess de Boheme, are coming for Christmas, and this will make a marvelous amuse - bouche!
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PumpkinMozie
Any recs for an alternative to the cranberry sauce Cranberries are pretty much impossible to find in the country where I currently live
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Any recs for an alternative to the cranberry sauce Cranberries are pretty much impossible to find in the country where I currently live
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onecalladay
The proper use of excess meringue is to add green food coloring, mint flavor, and in the center of each kiss, a single chocolate chip.
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The proper use of excess meringue is to add green food coloring, mint flavor, and in the center of each kiss, a single chocolate chip.
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