Lemon Blueberry Pavlova - Easy Lemon Meringue - Food Wishes
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- เผยแพร่เมื่อ 22 ส.ค. 2024
- There are few “fancy” desserts as easy and delicious as the beautiful Pavlova. Crispy and crunchy on the outside, soft and marshmallowy on the inside, and the perfect nest for something tangy and fresh, like a lemon curd sauce, and fresh blueberries. Enjoy!
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Lemons and blueberries together are a match made in heaven :)
Ive never had that combo but have always wanted to :) Im just always so tempted by strawberries and cream cheese lol
@@mickey7217 You can't go wrong with that combo either. I'm probably going to bake something I shouldn't eat. I'm craving sweets lol
I agree!! One of my favorite food combos for sure!
So true
"Simply" makes blueberry lemonade. So tasty.
I'm like Pavlov's dog. I see a new Food Wishes video, I click like
That's something to drool about.. 🤤
I thought your name rang a bell...
In this case, PAVLOVA dog...! 😉
I don't even need to watch the vids first. I click like because I know I'm going to enjoy it.
Damn it! I was about to make a classical conditioning reference. 😅
Last video: "Never let the food win!"
This video: "When the food's trying to tell you something, you wanna listen!"
SO WHAT IS THE TRUTH CHEF JOHN
Listen to the food. Understand what it wants- what it feels. But assert your dominance. You are the alpha.
laugh so hard on this comment
Letting the Food Win is giving up because you think it was ruined, which is something you should never do since some aspect can be salvaged. Listening to the Food is allowing things to happen if you don't believe they'll ruin the dish as an anti-frustration measure.
The Pavlova wasn't ruined by letting the blueberries go on the crust.
You can tell he’s married to the food.
Man.. i have a very intense conversation with my cheese burger this morning..
I legit wheezed at the “pinch of sugar”.
A “big pinch” should be called a punch.
Add a punch of sugar.
Now I understand the name of the fruit juice drink, thanks!
a "paunch" of sugar lol
I always want to at least half the sugar in American recipes... And when I do it turns out still very sweet usually
I absolutely love the way he closes his videos... “and as always..enjoy” am I the only one?
It makes my heart so happy every time 🥲
"Good people don't use bad butter." 😂😹
Sounds funny but its true. Taste diff between say, GV butter at Walmart and Kerry Gold or Finland for example. GV is better than margarine😝, but doesn't compare with above. THIS butter is so reasonably priced and tastes better too. I need to make this recipe this weekend....beautiful, Chef John. Bravo!
Hilarious😂😂😂
That is the perfect quote for a shirt...
Big laugh. Paused it right there to scroll to the comments!
Believe it is real butter because it is real butter 🧈 🤣😁😁😁
I spit out some of my coffee at "slightly larger pinch of sugar"
*dumps half a cup in* 🤣🤣
😂😂😂😂 ik
That's just how Chef John rolls.
I started laughing and caught some eyes as I'm in the break room watching
just a pinch
Happy Easter, Chef John! And to everyone else too! Here's hoping you're the Anna Kournikovas of your lemon blueberry pavlovas!
Don't know who that is, must not be very world-changing important.
Chef John John always has great recipes.
"if anyone gives you a hard time, just tell them you're being ironic"
That's why I love chef John
Never again has the phrase "beautiful depression" sounded so happy and delicious.Thank you Chef John.
Chef, I am now 27 years old. I’ve been watching you since I was 16 and it was a short video on Allrecipes lol. I’m glad to see you haven’t changed a bit.
Thank you for all the years of videos. You inspired me to cook by making it seem so easy in your cartoonish voice.
My food always tell me that it wants to spill on my shirt, I must say I do listen to it quite often.
After all, you are the Casanova of your lemon blueberry Pavlova
You are (after all) the Bossa Nova of your Lemon Pavlova!
''Followed by a slightly large pinch of sugar''
*Adds a cup of sugar*
This is why I'm subbed
Fr 😂
“Around the outside, around the outside, around the outisde.” I miss this 😂
"Just tell them you're being ironic." This. What a zinger.
I love pavlova. There’s a local restaurant in my town that makes one with a peach curd and a drizzle of unsweetened whipped cream and it is AMAZING.
Oh gawd I'd be screwed with peach curd... I love peaches...
@@MarySanchez-qk3hp Same. I live for peach season! Lol
That white thing is called "chalazae” and holds the yoke in the middle of the shell, or at least keeps it from floating around too much. Sometimes it becomes incorporated into the egg white. And is a sign of freshness when it's present. So saith Google. :-)
White thingS are called chalazae. There are 2 of them. Singular is chalaza.
We called them “gizzlies” with a hard “g”, not jizzlies. They were icky. Now as an old lady, who cares?!
* YOLK, not YOKE.
@@MarySanchez-qk3hp thank you :-)
@@rosezingleman5007 Hmmm, I live in Montana, we call them grizzlies, hard g.
I have a farm, & when the blueberries ripen I make this dessert. It’s a bit of work but guests think you are a genius (always fun) and it does taste crazy good. Chef John, your tweaks bring it to a higher level!
Accidentally catering to your Aus/NZ audience. We love this.
Edit: oh maybe on purpose, corn flour!
But I've never seen a recipe call for greasing the pan before. I don't have Silpat, so I use parchment paper.
Do you grease it?
Also, I've never whisked it by hand. It takes forever.
The final product is a work of art! Breathtakingly beautiful!
I'm sure it's because this is called "Pavlova" but this recipe making my mouth water, as many of Chef John's other recipes already do!
It was invented by a chef especially for Anna Pavlova when she visited his restaurant, she was a famous prima ballerina in her day. You can probably find some very old clips on TH-cam,
Pavlova is named after Anna Pavlova, a Russian ballerina who was famous at the turn of the last century. You’re thinking of Pavlov. 😊
One of Australia's favourite deserts, family loves them 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
". DESSERTS, not DESERTS. It's easy to remember how many S's: you always want seconds of DESSERT, but only want to get stuck in the DESERT once. You've got enough arid DESERT in AU that you ought to remember how to spell it,
@@MarySanchez-qk3hp thanks spell check police, I'll be able to sleep better after your little rant, I hope you feel so much better now as well, luckily we have people like yourself, it makes the world a better and safer place 👍🏼👍🏼👍🏼👍🏼😁😂🤣🤣
I'm so pleased that Australia has adopted our New Zealand invention with such gusto ;-)
Thank you Anna Pavlova 🩰 for inspiring such a lovely dessert, and thank you Chef John 👨🏻🍳for being so dear.
My Granddaughters love cake, but I'm pretty sure they'd do literal flips for this!!!
Pavlova! My favorite Easter dessert! The lemon+blueberry combo sounds delicious.
You should try making "Pastelitos" a tradicional Argentinian pastry, it's fried pastry dough filled with membrillo (quince paste), they're amazing.
I might like to make little individually portioned versions of these, each with a little puffy meringue on top.
An excellent demonstration of the making a lemon meringue without a thermometer -- just sort of eyeballing it in -- that can be used in many other recipes as well.
Dang it, chef!! I only bought enough blueberries for your scone recipe. That was all the baking I had planned this weekend!! 😏 Happy springtime, chef. I'd be so absolutely lost without you. Your recipes make up 90% of my all my cooking. You freed me from box cooking. It's so liberating to make things from scratch. Tiring. But liberating. Wish me luck on the scones. I've never made them before.
Two magic rules for scones, keep everything cold and mix as little as possible once the liquid goes in. Shaggy is good. Bon appetit !
Not to diss the drooling dogs of Pavlov, but the name comes from Anna Pavlova the ballerina. 💃
Interesting! And it's suits perfectly, doesn't it? I literally had to tear my eyes away from it. Beautiful and fluffy, like a ballerina's tutu. 😊
@@r.mcbride2837 Tu Tu Who? You? or Tutti Frutti?
Wow! This might be the best topped pavlova I’ve ever seen. Thanks Chef John!
You are the mark twain of your lemon meringue.
One of the best "You are after all the..."'s of all time!
This does look lovely! You can actually make individual little mini meringues as well. Making a small well on the inside so you can spoon some of the lemon curd on top. Which makes it easier to eat because it doesn’t have to be cut
I fondly remember your first Pavlova recipe video, I laughed and laughed.
Folks, if you haven't seen it, it is worth a rewatch
Rewatched it, had a good laugh and it reminded me why I like Chef John so much !
All your recipe comes from heart. There is always something in your channel that I want to try.
This is the prettiest dessert I've seen, Chef!
I think you out did Julia's saying that everything is better with butter. You are so correct. The quality of the butter is important.
My wife made this yesterday. Despite the fancy appearance, it was very easy. We both felt the meringue was a little too sweet, so we will reduce the sugar next time. I think I will also consider making individual serving sizes, instead of one large dessert. After a few reasonably clean slices, the meringue totally cracked. Of course, it still tastes great, but the presentation was uinspired. If I make 3-4" versions, they will all be beautiful when served.
That is so... BOOTIFUL!!! Work of art. Eye candy. A feast for the soul. I bet it was yummy, too.
22+ hours until Easter. I can’t make this, sadly, so I’ll just appreciate it from the other side of the screen.
Going to wait until after lent too.
If you can't make it, sadly, then make it, happily!
Beautiful as a delicious spring painting . On the menu for this weekend! Thanks Chef!
That really is one of the most beautiful desserts I've ever seen.
So in the last episode, Chef John told us to never let the food win. In this episode however he tells us to always listen when the food is telling us something. In other words; as much as possible, we are meant to work with the food in order to get the best possible result. Sometimes though the food will work against us in a way that is neither productive nor tasty. That is when you have to remind the food that while you do want to work with it, you’re the boss and you always get the final say.
And sometimes I tell myself not to waste good money to improve bad and I throw my bad results away, wishing I kept chickens to feed it to.....
oh man......lemon and blueberry.....can't ever go wrong with THAT combination !
I always hit the like button just as the final note pings.
Love. Love. Love. You are a gem, for the commentary is straight up fantastic.
Yesterday I made lemon chiffon cupcakes filled with lemon curd and topped with whipped cream that had chunks of meringue cookies and diced strawberries. Now I wish I'd used blue berries lol.
Lemons and blueberries are so delicious together! Lovely dessert!
That sneaky Keith Haring "Crack Is Wack" reference... Sublime.
Funny. I thought of Whitney Houston’s 2002 interview with Diane Sawyer, “Crack is Whack”.
Pavlova is my absolute favorite dessert
Thankyou for all your awesome recipes on TH-cam!!🤗❤
"Good people don't use bad butter." now that was the unspoken truth we all missed. You, of course, are right on the money there!
I literally just had a pavlova w/ strawberries this last weekend! Yum! But this is next level, thanks!
2nd best thing out of Australia after my beautiful wife ❤
Except its not australian
@@willyjimmy8881 correct, NZ was credited as the first but try telling my missus that 😆
Lemon and blueberry goes so well together. This was gorgeous. 😋
Hey Chef John! Since your favourite kind of potato is mashed potatoes, I was wondering if you'd ever had mashed potatoes with tempered cumin and dried red chilli. It's one of my favourite food, and it would be cool to see you try it.
"Like buttered toast." You're the BOSS Chef John!
My grandmama used to make meringue cookies and she called them forgotten cookies. I looked forward to them during the holidays. This looks similar and I bet it's yummy!
I would never be able to make this in a million years, but I love watching you make it. Masters make it look so easy.
Julia Child's made this when all we had was a black and white TV. she always added wine to the sauce.
Strawberries raspberries cherries and other seasonal fruit also work
I've been binge watching... You can do it twice as fast in playback settings... The jokes hit harder AND it's not possible to watch every video because.... It's impossible. Simply amazing. If I watch in double time do I learn twice as fast?
Pinch of Salt = Pinch of Salt
Pinch of Sugar = At least a cup
Just made this with strawberries, turned it awesome!
Pro tip: separate your egg whites one at a time into a small bowl, and when each one has been successfully separated, pour that white into a larger bowl. That way, if you mess up and break a yolk, you will have only ruined one egg instead of 2 or 3 or 4.
I finally made this today for my mom. It was delicious. Worth the effort.🙂
I've been meaning to try my hand at a pavlova for ages, hurray!!!
Chef, kinda feels like you let the blueberries win :p
I love lemon-berry anything! 😍 but this really does seem like the perfect dessert.
Lemons and blue when combined are the best things ever!
Thank you so much for a recipe that makes use of both the yolks and the whites. I get peeved by recipes that ask you to separate them but don't give you anything to do with all of the egg's content
Store them in an airtight, spotless container in the freezer until you've got enough for a recipe... and important to write the date on the container and number of whites you've saved. You could use the whites to make almond meringues that look like mushrooms (traditionally used to decorate buche Noel) or make macarons! The mushroom caps and stems are baked individually and stuck together with a little melted chocolate, and a tiny bit of cocoa powder on the cap makes them look realistic. They're so easy! I think Chef John has done macarons, as have other celebrity cooks. So there ya go... two egg white ideas! Why not toss them into your regular omelet? And are you aware that angel food cake uses the whites and not the yolks? It's leavened entirely by the whites and air. Works best of you've got a special angel food pan... and angel food cake is also served with fruits and curds on the side, just like Pavlovas. .
I have a feeling this will be easier to do if we do individual desserts instead of one big one.
We do a really nice pavlova at my restaurant. We made a bowl shape with a vanilla meringue, and fill it with lemon curd, fresh berries, blueberry coulis, and top it with whipped cream. It’s delicious and looks amazing
I love Pavlova but never used lemon or blueberries. I think this one is spectacular! What a taste combination. Thanks, Chef.
Full Mark's from the pickiest pav. makers of New Zealand.
Such a beautiful Pavlova and I love the combination of lemon and blueberries! And you are right, good people never use bad butter! 😅👍
I think it's great that Chef John does a new take on traditional dishes. You can always look up the traditional way to make a dish, you can't look up CJ's inventiveness and experience of flavour mixing.
I loooove chef John ☺️
I want to make this for someone I love who adores blueberries and lemon!
Interesting to see an American creating an Australian/New Zealand dessert. I love a great Pav..
Any recipe you post ... I'm in. Your recipes are the Best!! Love your recipes & videos. Thank you.
interesting choice not using corn starch in the lemon curd chef john, will have to try this for sure, i love all these things
That's absolutely beautiful.
Omg it is soooooooo gooooood I'm drooling
Holy Mama! That looks amazing!! I make lemon curd with blueberries all the time, but I've never even heard of Pavlova until now. Drooling... 😋😋😋
Interesting. This is very different to how most Australians/New Zealanders would make a pavlova - would just be a big baked meringue with whipped cream and fresh fruit on top. But, this version looks delicious as well.
lol i was thinking the pav looked weird with the lemon curd and i realised why when you pointed out there was no whipped cream
If I ever get a tattoo, it’s going to say, “Good people don’t use bad butter.”
Thanks Chef John for this delicious recipe and very helpful video! I have never made a pavlova before but with the help of these instructions I was able to make it easily this holiday weekend!! I did make one small change though in using strawberries rather than blueberries as this was all I had fresh, but it was like a delicious strawberry lemonade pavlova 😋 Thanks for teaching me how to make this new dessert!! 🙌
Thank you Chef John. You just gave me a fantastic special occasion dessert.
AMAZING CHEF JOHN!!!
Thank you for another great video, great content and after 9 years I’m still watching! Thanks again chef John!
Every time John lifts that fork of the finished product... a line of drool reaches the floor.
So many good laughs in this one! This sure looks like an homage to the beautiful volcano in Iceland! Perfect! a volcano we can en-joy..... Thanks!
I wish this combo was made more at the store, it’s just carrot cake and vanilla cupcakes over here. I’ll have to make this somewhere in my life
Google "Eton mess" - super, super easy to make and basically smashed up pavlova (slightly less fancy pavlova than Chef John has made here, tho). One of my favourite desserts.
In NZ at Christmas time, pavs flood the grocery store shelves. Pretty much traditional Christmas dessert around here, and the berries are in season
Everything you cook look so beautiful and delicious. I love the way you cook
Yum, yes please.
Omg. That crunch
I just went to a friend/clients house to do her nails and realised you use to work for her restaurant love 😊