Pavlova with pastry cream (marshmallowy meringue with pudding on top)
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I just love how Adam a white man non the less will always be like, I'm not going to cook it the traditional way (to a traditional recipe) and then goes about talking of a side by side comparison version (despite never showing any proof he did so) and we are supposed to believe him Lmfao…..
"not for a million dollars would i make this without a hand mixer.."
So corn starch is a stabilizer for the merengue, and is also in a lot of powdered sugars? Sounds like powdered sugar is the better option then anyway (as compared with castor sugar).
Powdered sugar is bad because it has corn starch
Adam: uses Powdered sugar and adds more corn starch
kiwi is only sour if you have unripe, crappy kiwi. :/
It's a thing in the UK too and yes I use caster sugar.
“I would not for a million dollars whip this desert by hand”
What about a million and 1 dollars?
**kiwifruit NOT kiwi
We aren't eating our national birds or our people
Very smooth segue to sponsor
Great video
Is the lemon/lime juice in the egg whites necessary? I can literally make this right now but that's the only I don't have.
5:10 just imagined illustrated drool, and maybe cartoon big impatient eyes, a la Mitchells vs. the Machines, for the whole 90 minutes.
I have never had this. Family is from down under. Maybe I oughta see if someone can make these?
i hate meringue everytime ive had it its been too sweet
I've watched this video a million times, idk that meringue is so damn satisfying
I'd subscribe to curiosity stream IF THEY HAD A PAYPAL OPTION
I've never had an uncracked pavlova. My family used the make our own Christmas pav… Now we buy the shells and fill ourselves on the day. Cracks are fine
why do americans measure butter in tablespoons? it's a solid!
Me, innocently turning on this video at 9am…
Adam: P A V L O V A
I made lemon or passionfruit curd with the yolks. Top with unsweetened cream. The tang complements the fruit. But I live in a humid, tropical country so making the perfect-textured shell is the struggle here.
Australian and New Zealanders eyeing each other off in the comments
I really really love Adam's phrase "That is not a thing that I am going to do." Always used appropriately, and I love the indicated mentality of it.
I will make this by hand for a million dollars if anyone's interested?
Personally, I think a better idea is to use the egg yolks to make a lemon curd (or some other fruit curd), rather than a pastry cream. Pavlova is sweet enough already. You want something tart to cut through that, not something like pastry cream, which is going to make it seem sweeter and heavier.
haha you still got the vinegar leg on the right🤣🤣, i’ve been watching you since 200k, and i stopped for like a year but i’m happy to see you’re still making videos and i feel bad for all the new subs who don’t know about all of your early memes
can u teach me how to make a shrimp po boy?
For the pastry cream on a pav, I’ll usually cut it with whipped cream so it’s lighter.
I also usually use a ton more fruit. Like it looks like an overflowing forest from Willy Wonka.
I really appreciated how you ignored all myths and "traditional" habits while tweaking it. Stubborn, but respectable and proper
Exactly what part of the outside is crispy?
Love your videos Adam!
Powdered sugar has been a hit or miss for me. The ratios and chalkiness vary depending on the brand, leaving me with inconsistent results. Pulverized granulated sugar for the win 🙂
im eating a cup of pudding rn just thought id say that
I've made pastry cream plenty of times but I never knew you could make it with evaporated milk!! You blew my mind but also gave me another use for that evaporated milk when it comes to my baking. Much thanks. Made plenty Pav's as well. Not once have I used powdered sugar. There's 2 things I put in my Pav's that you don't. A healthy pinch of salt and some vanilla. Yep, you can do everything right and still have cracks and/or see that beautiful Pav base collapse once you add your topping. I've only been successful with neither happening 4 times. True. It's going to crack/collapse once you cut into it but that's the last thing you want to happen if you're taking this dessert to a gathering. At least it is for me… 😁
Adam it isn't even Christmas yet and you are putting this out…
eggs, sugar, milk and some berries. ok, i think i have it
can you make some more food science vids like the ones you did on starches and thing like that
Never seen this desert in my life (I live in eastern Europe). Made it yesterday, turned out really good. I think it's one of my favorites desserts from now on :D. It's was extremely tasteful, and not that hard to make.
I am in general against jingoism and blind patriotism but in this case I have to say it: Pav was invented in NZ
Why cant the pav be a nz/Australian dish?
small nitpick, but I hear a lot of people call the fruit kiwi, it's not called kiwi, it's called kiwi fruit. A kiwi is a species of bird native to New Zealand which the fruit kinda looks like, hence the name
A note on your kiwi peeling/cutting technique. Try halving the kiwi skin on and scooping with a spoon!
I'm sorry to say this but meringue disgust me. Remember trying some and I felt like throwing up fr.
idk bout you but for a million dollars, i'd do this many, many times by hand
Surprised to hear caster sugar isn't common stateside!
Pavlova reminds me of those candy bars called crunchies.