Two years ago my mom and I set out on quite the adventure. I convinced her to take our love for food and travel and combine it in to a new food blog. Since blogging and blogging with gusto is quite the deal we decided to split up the work and off we went.
At my core I am global bound. My husband is from India, I have in-laws that reside on the other side of the planet. I am in rapture with the Indian food culture. My foray in to Indian cooking has lead to other cuisines and other curiosities. From chili chicken with my in-laws to sizzlers in Darjeeling in a old British long bar. I shared a platter of sizzles with my father in-law while he remarked how he used to once be banned from the very bar we now sat as he was Indian and it was for British men only. He would watch them smoke cigars and drink brandy under the watchful gaze of the snow capped Himalayan mountains.
My mom and I are both not just foodies but gluten-free foodies. We are cursed with wanting everything to taste just as amazing but gluten-free. We both were struck with gluten-intolerance around the same time but we were the only two in our family. More importantly how were we going to keep eating Chinese takeout? Indian luchi? I still was planning on eating croissants in Paris and pasta in Venice! How was I going to pull it off still?
Those very passions are at the heart of our new cookbook and this very food blog. We have come a long way since starting our cookbook and this food blog. From food styling, photography,design,antiques dealer,global traveler, recipe developer,vegetable gardener, painter,woodworker and writer. But one master skill she has learned on her very own is master meringue maker. She can swirl a egg while like no one I have ever seen. They look like little works of art.
While my mom has many talents like sewing, cooking,baking, knitting, and being all around amazing,this recipe would be perfect for the amazing mom in your own life. It is perfect for spring,relatively low in calories, and the perfect finish to a mother’s day meal at home.
Pavlovas with Coconut Milk Pudding and Berries
4 egg whites, at room temperature
1/8 tsp. cream of tartar
Pinch of salt
1 cup + 2 Tbsp. sugar
1 tsp. distilled vinegar
¼ tsp. vanilla
2 tsp. cornstarch
Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper and trace circles the desired size. (Turn parchment so pencil marks are on the underneath side) This recipe makes one 9-inch pavlova or 6 individual pavlovas about 2 1/2 inches in diameter. Leave about 1-2 inches between circles.
Place egg whites, cream of tartar and salt in mixer bowl with whisk attachment. Beat on medium high until soft peaks form. Turn mixer to high and gradually add sugar (1 tablespoon at a time), beating until mixture is glossy and the consistency of marshmallow cream. (This will take approximately 18-20 minutes) Beat in vinegar and vanilla for about 1 minute. Fold in cornstarch.
Spoon mixture onto prepared parchment, spreading out to the edges of the drawn circles. Smooth the tops of each pavlova.
Put sheet in oven and bake for 1 1/2 hours (do not open door during this time). Turn off oven and let set in oven for 2 hours before removing.
Serve topped with a dollop of pudding, fresh berries, and drizzled with melted chocolate.