Make your own marshmallows - 4 egg whites (roughly 100g) - 700g caster sugar - 40g or 13 leaves of gelatine (use gelatine leaves for this one, not powdered) - 1.5 tbsp liquid glucose - 300ml water - Seeds from 1 vanilla pod - 1 tbsp grapeseed oil - 100g icing sugar - 100g cornflour Method 1. Place your egg whites into a stand mixer with the whisk attachment. 2. Whisk until they just start to form soft peaks. 3. Place the gelatine leaves into a container and cover it with water to soak. 4. In a saucepan add the 300ml of water liquid glucose and castor sugar. 5. Put the saucepan on the heat and cook this until it reaches a temperature of 130°C. 6. At this point I cannot emphasise enough how careful you have to be, this liquid sugar mixture is extremely hot! 7. Remove the sugar from the heat, take the gelatine sheets from the water and squeeze as much water from them as you can. Place this very carefully into the hot sugar mixture and whisk until it's completely dissolved. 8. With the stand mixer back on, slowly pour in the hot sugar mixing the entire time. Once all the liquid sugar mixture is absorbed into the meringue, continue mixing for 1 minute and then turn off. 9. Mix 100g of icing sugar and 100g of cornflour. 10. In an oven tray that has at least 1-2 cm sides, brush with the canola oil - paying special attention to the corners and sides. 11. Dust the now-greased tin with the sugar and cornflour mixture. 12. Pour in the wet-looking meringue and leave this to sit for 2-4 hours 13. Once the marshmallow is completely set, dust the top of it liberally with the same icing sugar and cornflour mixture. 14. Turn out onto a chopping board and cut into whatever size you wish. 15. Once the marshmallow pieces are cut, place them into a large bowl with the remainder of the cornflour and icing sugar mix and toss so that all sides are coated. 16. These will keep in a sealed container for 3-4 days. Enjoy!
What a great year you've had this year Andy. Excellent content. Great cooking channel without the BS! Looking forward to your content in 2023! What's for dinner? Yes Chef!! 😂🤣
Ive made Turkish delight marshmallow before. Hard work but SO delicious. We used it in; an Eton Mess dessert. Ate ALL of the leftovers the next day. No regrets.
Yes ( its an Australian dessert ) Andey is usually right but Bluey and Pav is Australian 😊. There is a much easier reciepe that just contains egg whites , castor sugar and cornflour, its much easier than this one and the reciepe my great nan taught me ( it turns out fairly well) and its easy
As you speak of other countries, I could imagine a colab with Justin Bonello as being fun for you and Justin. You both love down to Earth food and spending time with friends.
That looks the BOMB!! Well done Chef! I think I'll give the rocky road a go this year. The peach cobbler has been booked in for Christmas lunch. I'm really looking forward to making it.
hi mate, just wanted to tell u your videos are like inspiration to me. Left school about 6 years ago and go a a job as a KP. Worked my way up slowly without culinary school and the stuff you post keeps giving me the spark to carry on. Thanks from london
Kia Ora Andy & thank you so much for your Traditional Kiwi Pavlova recipe 🤗 I made one for Xmas day & turned out to be the best pav I've made so your recipe will definitely be one of our Xmas traditions 😊👌👍
first comment! im so surprised that you made international dishes so nice even Asian, Japanese...amazing!!! respect you from Japan!!! sorry for broken Eng hope u understand what i want to say!!!
Love all of those desserts! Have never been game to make my own marshmallow before, it thanks to your video, I’m going to give it a go. Thank you chef. 👍
Yummy Thank you for sharing Andy have a blessed day stay safe and healthy. I have more of a savory palette than sweet. Any appetizers you have will be a great help for the holidays looking for something new. Happy Holidays. 🙏❤🙏❤🙏
L O V E how you explain each step in a way the average bloke can understand ((LOOL)) ,,, cannot wait to attempt homemade marshmallows. cheers mate & Merry Christmas!!
OMG You are absolutely brilliant. I can hardly wait to make these creations. p.s. I keep checking for an Andy Cooks private school week in your neck of the woods. That would be so much fun to come for a week with a room full of other chefs around the world. Think on it 😉
Hi Andy, Brings back pems of going up in NZ. The pavlovas with the fresh passionfruit straight from the garden!! Not that syrup stuff you buy in a small tin from the supermarket.
Marshmallow reminds me of mochi. Hey Andy could you do some filled mochi, one day, no rush, your a busy lad, especially crimbo season. Happy holidays 🎄
Hello from British Columbia Canada🇨🇦🖐👍♥️🛣🚍🌲🏒🦝🚴♀️🌨❄🥳🚴♀️❄ I have only seen rocky road as ice cream. It has almonds as they are about half the price of macadamias. We get berries in the winter from Chile Peru and Mexico
⁉️** Wowza! ❓**QUESTION: We are contemplating making something special for NYE that we have never attempted to make before: A showstopper STANDING PRIME RIB ROAST... What size should we attempt (how small can we go for flavor❓)... Have heard it should room temperature before roasting?? Can we do "an accompanying side" like a dressing with ingredients that mimics beef Wellington (the mushroom/pate part)... What would YOU serve with this standout meal? Maybe on a platter a steamed whole cauliflower with a bechamel sauce? ...We may never gave a chance to do this again.... ANY HELP from you would be greatly appreciated! 🥩
Wait! At the end you said mix your cream but it didn’t say what cream? Heavy whipping cream? Or the leftover from cream from when we made the meringue?
I only saw this today. N Christmas tomorrow... Oh wait....I dont celebrate Christmas. Enjoy ur day for those who do. I hope you tried at least 1. That panettone seemed easy enough. And pavlova too, if you buy the shell.
Andy, be careful throwing that 'Kiwi Pav' stuff around in public mate. You'll get deported and then we won't be able to claim you as the best Aussie chef on TH-cam anymore!!! 🤣🤣 ....anyways, I'm off to start the morning listening to some Crowded House 😉
@@andy_cooks Andy us kiwis will totally welcome you here, you'll have your own everything and you'll never want to go to back to..... Australia.... Hehe 😋
Not to banter-ize, but makes sense about Austria. Being half Polish, many share the history of Poland. At one time Austria and Poland was called Austria-Hungary, Galicia (SE Poland and Ukraine)-Hungary. It is interesting that the countries share the same dishes but maybe call them something different. Countries spread along the shores of the Balkins make sense how this recipe has it'svariations. Control of the Balkin countries is one of the reasons Putin wants to go back to the Royal Russian Empire. It is said that he wants to be Peter the Great. Scary... but I will try this recipe. It looks like fruit resting on a cloud.
Great vlog except… where is the booze in the trifle? 😮😊 have a lovely Christmas. Also just one tip for the pav. I always make mine the night of Christmas Eve, once it is cooked, just turn the oven of and leave until morning. Never open the door and you’ll never have a cracked pav.
the classic ( and the original ) Australian Pav doesn't have "kiwi" which the New Zealanders actually stole from China !, just recently the New Zealanders tried to steal the classic Australian Lamington
Hi Vanessa. The kiwi in the title means 'New Zealand'. It's the national nickname for anything NZ or for New Zealanders. It comes from the national symbol, the bird 'kiwi'. We never call the fruit 'kiwi', its 'kiwifruit' just like passionfruit isn't passion or breadfruit isn't bread.
We are all wrong meringue with fresh cream and fruit date back to the 1700s.... Many cakes named 'Pavlova' too.... We need to drop it now...although the Aussie one is better!
![กี่หมื่นฟ้า | Your Sky Series EP.1 [2/4]](http://i.ytimg.com/vi/qJbQs_nhjD4/mqdefault.jpg)
Make your own marshmallows
- 4 egg whites (roughly 100g)
- 700g caster sugar
- 40g or 13 leaves of gelatine (use gelatine leaves for this one, not powdered)
- 1.5 tbsp liquid glucose
- 300ml water
- Seeds from 1 vanilla pod
- 1 tbsp grapeseed oil
- 100g icing sugar
- 100g cornflour
Method
1. Place your egg whites into a stand mixer with the whisk attachment.
2. Whisk until they just start to form soft peaks.
3. Place the gelatine leaves into a container and cover it with water to soak.
4. In a saucepan add the 300ml of water liquid glucose and castor sugar.
5. Put the saucepan on the heat and cook this until it reaches a temperature of 130°C.
6. At this point I cannot emphasise enough how careful you have to be, this liquid sugar mixture is extremely hot!
7. Remove the sugar from the heat, take the gelatine sheets from the water and squeeze as much water from them as you can. Place this very carefully into the hot sugar mixture and whisk until it's completely dissolved.
8. With the stand mixer back on, slowly pour in the hot sugar mixing the entire time. Once all the liquid sugar mixture is absorbed into the meringue, continue mixing for 1 minute and then turn off.
9. Mix 100g of icing sugar and 100g of cornflour.
10. In an oven tray that has at least 1-2 cm sides, brush with the canola oil - paying special attention to the corners and sides.
11. Dust the now-greased tin with the sugar and cornflour mixture.
12. Pour in the wet-looking meringue and leave this to sit for 2-4 hours
13. Once the marshmallow is completely set, dust the top of it liberally with the same icing sugar and cornflour mixture.
14. Turn out onto a chopping board and cut into whatever size you wish.
15. Once the marshmallow pieces are cut, place them into a large bowl with the remainder of the cornflour and icing sugar mix and toss so that all sides are coated.
16. These will keep in a sealed container for 3-4 days. Enjoy!
What a great year you've had this year Andy. Excellent content. Great cooking channel without the BS! Looking forward to your content in 2023! What's for dinner? Yes Chef!! 😂🤣
We appreciate Andy for sharing with us his own homemade recipes. Happy Holidays to everyone.
Happy holidays to you!
Merry Christmas
The cherry pitting tool is an absolute game changer for me! 👊🏻👌🏻
Ive made Turkish delight marshmallow before. Hard work but SO delicious. We used it in; an Eton Mess dessert. Ate ALL of the leftovers the next day. No regrets.
YES! Bluey made me wanna try Pavlova!!!! THANK YOU!
Same!! Love from Portugal
Yes ( its an Australian dessert ) Andey is usually right but Bluey and Pav is Australian 😊. There is a much easier reciepe that just contains egg whites , castor sugar and cornflour, its much easier than this one and the reciepe my great nan taught me ( it turns out fairly well) and its easy
As you speak of other countries, I could imagine a colab with Justin Bonello as being fun for you and Justin. You both love down to Earth food and spending time with friends.
Nothing beats a decent pav. Nothing. The best thing to come out of Un Zud since Andy.
Andy, thank you for your recipes and serving and wonderful bright presentation of your videos. You very cool chef and positive man!
Andy popping cherries 🍒 amazing 🤣
😆
That looks the BOMB!! Well done Chef! I think I'll give the rocky road a go this year. The peach cobbler has been booked in for Christmas lunch. I'm really looking forward to making it.
Nice! Enjoy 👌
hi mate, just wanted to tell u your videos are like inspiration to me. Left school about 6 years ago and go a a job as a KP. Worked my way up slowly without culinary school and the stuff you post keeps giving me the spark to carry on. Thanks from london
“Yes, kiwi”
Good lad Andy :)
Kia Ora Andy & thank you so much for your Traditional Kiwi Pavlova recipe 🤗 I made one for Xmas day & turned out to be the best pav I've made so your recipe will definitely be one of our Xmas traditions 😊👌👍
Merry Christmas and a Very Happy New year to you! Please keep the videos coming.
Dark chocolate and cherries . yum
first comment! im so surprised that you made international dishes so nice even Asian, Japanese...amazing!!!
respect you from Japan!!!
sorry for broken Eng
hope u understand what i want to say!!!
“Korn” Flour - Love it 😂
My kids saw a pavlova on bluey and now want one. so I figure you're the one to show us how to make it lol.
That’s awesome, pav is delicious 👌
Love your different home-made deserts!
Hope I could give it a try.
Interesting to see old techniques from the sowiet cookbook of my mother in so many new ways😄 love this style of yours
Love all of those desserts! Have never been game to make my own marshmallow before, it thanks to your video, I’m going to give it a go. Thank you chef. 👍
Yummy Thank you for sharing Andy have a blessed day stay safe and healthy. I have more of a savory palette than sweet. Any appetizers you have will be a great help for the holidays looking for something new. Happy Holidays. 🙏❤🙏❤🙏
Salads and seafood coming next week ✌️
@@andy_cooks looking forward 👍👍👍👍
Thank you for calling the pavlova a kiwi dessert. Love your content and watching you cook.
Hi beautiful 💗💗
How are you doing ?
L O V E how you explain each step in a way the average bloke can understand ((LOOL)) ,,, cannot wait to attempt homemade marshmallows. cheers mate & Merry Christmas!!
Thank you and Merry Christmas to you!
I love this channel! The recipes are great! Thanks 🥰 😊 Andy! Enjoy the holidays!
Thank you 🙏 happy holidays to you!
I still have the Christmas pudding but instead of the old yellow custard I make white custard, yummy..
Wow Good shape. I know it tastes amazing from your hands, chef. Thank you
Can you do a video on all the cooking products you use? I'm really interested in the chef knife and the wooden handle cast iron you use
OMG You are absolutely brilliant. I can hardly wait to make these creations. p.s. I keep checking for an Andy Cooks private school week in your neck of the woods. That would be so much fun to come for a week with a room full of other chefs around the world. Think on it 😉
That's a lovely Australian pavlova you've made there Andy 😂
lol ikr i dont want mine to sink
Thank you Chef.
Thanks for watching!
Love the cheats trifle. I’m adding custard though!
Good addition👌
@@andy_cooks it’s a favourite of mine. I ate so much of it when I was pregnant with my son my mother warned me he might come out yellow 😂😂😂
Hi beautiful 💗💗
How are you doing ?
Finally a Aussie that can admit where pavalova comes from
He’s a kiwi
Hi Andy,
Brings back pems of going up in NZ. The pavlovas with the fresh passionfruit straight from the garden!!
Not that syrup stuff you buy in a small tin from the supermarket.
Loving the cooking vlogs! Would be super keen to see a spicy episode with some jalapeño poppers and other spicy dishes/snacks 🌶
Dont know how many times Ive said this in other videos. But for the millionth time publish a cooking book!!
Next year ✌️
Your very brilliant chef
I've shared this with all my mates, good stuff man! I love seeing these videos
They all look delicious!
Hi beautiful 💗💗
How are you doing ?
Marshmallow reminds me of mochi. Hey Andy could you do some filled mochi, one day, no rush, your a busy lad, especially crimbo season. Happy holidays 🎄
3 delicious Kiwi desserts.
Andy, out of curiosity chef. Which side of the flavor spectrum do you like most? Sweet or Savory.
Great content Andy really enjoy it. Safe and happy Christmas to you and your loved ones ❤️
Andy, what a treat!…and beautifully presented!👏👏👏👌👌👌 Great desserts!🥰🥰
Yum love the food especially the good old Kiwi Pav!!
That Aussie Pav looked amazing Andy 😂🎉 merry Christmas mate, love your content.
What's an "aussie pav"?
@@RubyDoobieScoo no such thing, it’s a New Zealand dessert that Australia try’s to claim
The Kiwi (Aussie) pav is a great dessert 😆
Yummy Yummy Yummy
Hi beautiful 💗💗
How are you doing ?
Mate I am gonna make one of these for Christmas and send ya a pic (hopefully).
Thanks for the viddy, looks delicious!
Cheers Andy! Legend
The first time I ever heard of Pavlova was from Bluey the other day.
Delicious, hay Andy what about a baked Alaska for one of your videos. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍❤
Love a baked Alaska!
Thanks ❤️ 😊
WoW! Very nice ideas.
Id really want to see you make the best swedish dish there is, bloodpudding whit lingonberry jam and raw grated carrots 😍😍🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
Hello from British Columbia Canada🇨🇦🖐👍♥️🛣🚍🌲🏒🦝🚴♀️🌨❄🥳🚴♀️❄
I have only seen rocky road as ice cream. It has almonds as they are about half the price of macadamias.
We get berries in the winter from Chile Peru and Mexico
Authentic Pat's Philly cheesesteak
Can you make Parmigiana di Melanzane?
Up the pav! Good stuff Andy
⁉️** Wowza! ❓**QUESTION: We are contemplating making something special for NYE that we have never attempted to make before: A showstopper STANDING PRIME RIB ROAST... What size should we attempt (how small can we go for flavor❓)... Have heard it should room temperature before roasting?? Can we do "an accompanying side" like a dressing with ingredients that mimics beef Wellington (the mushroom/pate part)... What would YOU serve with this standout meal? Maybe on a platter a steamed whole cauliflower with a bechamel sauce? ...We may never gave a chance to do this again.... ANY HELP from you would be greatly appreciated! 🥩
Wait! At the end you said mix your cream but it didn’t say what cream? Heavy whipping cream? Or the leftover from cream from when we made the meringue?
Hay can you give a list of food shows you enjoyed 😊❤️😅
Andy your Trifle is missing the beef sauteed with peas and onions!
😂
😆 babe really appreciated that comment!
Great video, Andy! What kind of chocolate did you use for the Rocky road? I don’t know what brand makes those large slabs of chocolate you used.
Please do a chocolate crackle vid.
My Mum made the best Pavlovas bar none. Lived in Melbourne.She topped them with fruit cream & I think Chocolate . Yours look close
Good job on making this TRADITIONAL AUSTRALIAN recipe :)
Made in New Zealand 🤣🤣🤣
Hey @andy cooks Where can we buy the beef tallow you use in south east Queensland?
Damn all of those must be good.
The crew liked them 👌
Hi Andy... Can you Cook a Filippino Dish called Pork Sisig? Pls do it ^^
It's Australian and you know it! 😆
I only saw this today. N Christmas tomorrow...
Oh wait....I dont celebrate Christmas.
Enjoy ur day for those who do. I hope you tried at least 1. That panettone seemed easy enough. And pavlova too, if you buy the shell.
Delish
Hi beautiful 💗💗
How are you doing ?
Yup, pavlova belongs to new zealander 👍
Absolutely brother 👌
@@andy_cooks where are you from, Andy? I am back in Indonesia now but i used to live in Auckland for 4 years
You good man
Hello! I also miss the stash! 😂 I have watched Bluey, they always talk about Pavlova! I'm excited to see how to make it!
Let me know how it goes 👌
Technically vinegar pushes the ph level down :P
Andy, be careful throwing that 'Kiwi Pav' stuff around in public mate. You'll get deported and then we won't be able to claim you as the best Aussie chef on TH-cam anymore!!! 🤣🤣 ....anyways, I'm off to start the morning listening to some Crowded House 😉
I was waiting for the Aussies in the comments 😆
@Andy Cooks ... well and truely baited. Well played sir, well played.
@@andy_cooks Andy us kiwis will totally welcome you here, you'll have your own everything and you'll never want to go to back to..... Australia.... Hehe 😋
Yeah, I feel attacked LOL 😆
@@emmeriankiwi6993he is kiwi tho, he’s said that multiple times
Make Greek dish Moussaka "Μουσακα" in Greek
when is the Aussie pav video?
Andy can I come to you for Christmas and eat all the delicious food you will make? Please?
oh no, I dropped my thing in there 😂
Hey brother, can you make tacos de canasta!
I heard Pavlova, oh god the future comments
😆
Pavlova looks great! Is this recipe derived from the Russian ones? Looks somewhat similar. But both are scrumptious!
It’s all just a bit of banter mate
Not to banter-ize, but makes sense about Austria. Being half Polish, many share the history of Poland. At one time Austria and Poland was called Austria-Hungary, Galicia (SE Poland and Ukraine)-Hungary. It is interesting that the countries share the same dishes but maybe call them something different. Countries spread along the shores of the Balkins make sense how this recipe has it'svariations. Control of the Balkin countries is one of the reasons Putin wants to go back to the Royal Russian Empire. It is said that he wants to be Peter the Great. Scary... but I will try this recipe. It looks like fruit resting on a cloud.
It was created in honour of the Russian ballerina Anna Pavlova when she toured to NZ.
@@bree.bonnie I did not know that. Thank you for sharing! 😁👍
Thank God ya ditched mustache mate!
Great vlog except… where is the booze in the trifle? 😮😊 have a lovely Christmas. Also just one tip for the pav. I always make mine the night of Christmas Eve, once it is cooked, just turn the oven of and leave until morning. Never open the door and you’ll never have a cracked pav.
I watch your clips. Could you do something for diabetics?
Hi beautiful 💗💗
How are you doing ?
Nice, but you put butter on top of the pav? 😄
Please make pav bhaji
"KORN" flour. Ah, I See You're a Man of Culture As Well :)
Korn Flour - Ha! Chur
the classic ( and the original ) Australian Pav doesn't have "kiwi" which the New Zealanders actually stole from China !, just recently the New Zealanders tried to steal the classic Australian Lamington
I know this is months late, but his corn flour container is labeled "KoRn flour." Backwards "R" and everything. 😂
3:25 RAH EDER ERH RAH EDER ERH flour
Day 39 of asking for satay pork 🔥
Hello Chef Andy
Sorry chef... just one thing... but this is not kiwi 🥝, is maracuyá..
I really like your channel, God bless u. 🇲🇽
Hi Vanessa. The kiwi in the title means 'New Zealand'. It's the national nickname for anything NZ or for New Zealanders. It comes from the national symbol, the bird 'kiwi'. We never call the fruit 'kiwi', its 'kiwifruit' just like passionfruit isn't passion or breadfruit isn't bread.
Pork vindaloo
We are all wrong meringue with fresh cream and fruit date back to the 1700s.... Many cakes named 'Pavlova' too.... We need to drop it now...although the Aussie one is better!
Cream slightly over whipped ? Seems to have gone yellow 😢
You can't just be eating tasty pavlova when you feel like it..oh no