06/06/09

Roasted bell pepper cheasecake on a parmesan pavlova with tangy green chutney

Parmesan pavlova: Set the oven to heat at 180°C. Beat 4 egg whites until stiff. Sprinkle on top 1 tea of white vinegar and 1 tbs of maïzena. Gently fold in 1/2 cup of freashly grated parmesan. Draw 6 10cm diameter circles on a sheet of wax paper and place it on a cookie sheet. Spread the egg whites in each of the circles creating a light depression in the center of each disk as to alow the cheesecake to sit safely apon it. Bake for about 1/2 hour or until golden. Leave the pavlovas to slowly cool in the oven left ajar. ... [Lire la suite]