Kiwi and Raspberry Pavlova is a delicious and decadent dessert made with egg whites. Totally gluten-free topped with whipped cream, sweet raspberries, kiwi and a drizzle of honey.
If I really want to impress my friends and family, I make a pavlova! They are just so pretty look at and they are not as complicated to make as you may think!
Making a pavlova is pretty easy and relatively fool-proof! The results: crunchy on the outside and as fluffy as a marshmallow inside. Topped with luscious whipped cream and gorgeous kiwis and raspberries...this is a dessert to IMPRESS!!
You could decorate your pavlova with whatever you prefer: fresh berries, cooked pears or apples (very fall!). For the chocolate lovers: you could add cocoa powder to the meringue and top with chocolate and cream...a chocolate pavlova delight!
The pavlova is as fluffy as a cloud and very delicate! Be super careful (it's very fragile!) when you remove it from the parchment paper.
Important to remember: When the egg whites have quadrupled in volume, that is the time to add the sugar just a little bit at a time and keep on beating! and adding them slowly while whipping the mixture continuously. Even more important, when they are whipped to perfection...don't wait to bake them. It's important to get them shaped on your pan and put in the oven. No hesitating.
My very important tip for you: let it cool completely on the pan before transferring to your serving plate. I didn't wait the most recent time I baked it and my pavlova did break apart a bit before I had a chance to decorate it. Luckily, nobody complained! Even not so perfect to look at...it was perfection to taste!
What is the difference between a meringue and a pavlova?
A meringue is a mixture of whisked egg whites and sugar and a pavlova is a type of meringue. Pavlovas have a marshmallow-like center from the cornstarch.
How Do I Know My Pavlova Is Done?
The pavlova will look dry and pale when it is perfectly baked. When you insert a skewer into the meringue it will have a sticky almost like marshmallow consistency.
Easy Chicken Soup with Whole Chicken
Equipment
Ingredients
- 1 4- to 5-pound whole chicken, neck and giblets removed from the cavity
- 1 teaspoon sea salt - plus additional to taste
- 1/4 teaspoon freshly ground black pepper - plus additional to taste
- 1 small yellow onion peeled and left whole
- 4 medium carrots peeled and cut in half
- 4 medium celery stalks left whole
- 2 parsnips peeled and cut in half
- 1 to mato cut in half (or handful of cherry tomatoes)
- 8 cups 2 quarts water
- 2 bay leaves
- fresh parsley
- fresh dill
- 2 tablespoons coarsely chopped fresh Italian parsley leaves
Instructions
- Place the whole chicken on a clean work surface. Remove the innards and pat dry with paper towels. Season the chicken with salt and pepper (inside and outside).
- There are two ways to make the soup. With a boil first stove top, or letting it completely cook in slow cooker.
- Stove top prep:
- I like to do it first in a soup pan stove top and skim off fat. If you would like to do that way, start with this step. Place chicken in large soup pot with cover (I used my 7 quart nonstick Dutch oven). Add enough water to cover the chicken.
- Add in the onion, carrots and celery and the chicken. Bring to a boil and then lower heat to a low boil and begin to skim the fat (lots of foam should be floating to the top) off. Do this until most of the foam has been removed (should take 10 minutes or so).
- Very carefully transfer the chicken in the water with the vegetables into your 6-quart or larger slow cooker.
- Slow cooker (no stove top prep):
- Place the vegetables in the slow cooker. Add the chicken on top of the vegetables and the water. Add in your bouillon paste or cube, if using. IF you don’t have any bouillon paste or cube, add less water and add a box of your favorite stock or broth.
- Add in the bay leaves.
- Cover with the lid and set the slow cooker to HIGH and cook for about 6 hours (could be ready in less since you bring to a boil on top of the stove). Or cook for about 8 hours on the LOW setting. until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time can vary greatly depending on your slow cooker model, so check the thickest part of the chicken to see if it's done early to ensure it does not overcook.
- During the 30 minutes of cooking, add in a bunch of fresh parsley and dill (not chopped).
- Turn the Crock-Pot off, discard the bay leaf, parsley and dill bunch, and carefully remove chicken from the crock onto a cutting board (it will be falling apart). Let the chicken cool for 10-15 minutes, then shred chicken, discarding skin, bones, and cartilage.
- Skim any accumulated fat off of the soup and return the shredded meat back to the soup (I usually use a mesh strainer to remove unwanted particles from the broth before serving, cheesecloth also works to strain.
- Cut carrots and celery (if you’re serving with celery)and cut into small pieces.
- Taste soup and add additional salt, pepper, fresh parsley if desired, then serve.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
You could use chicken pieces.
You could use chicken breasts (they will cook much quicker than the whole chicken). Storage- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
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