I love you so much Martha Stewart I have been watching your videos following you up daily on all social media wish I can meet with you or even talk to you on a private
Someone asked below how to unmold the Ile flottante and I answered in the question stream as well: Martha’s team should have responded to this or included it in the recipe. Fantastic recipe, though. Here is what I did: Let the meringue cool out of the oven in the water bath in the pot for 10 minutes. Remove the mold from the water and cool on a wire rack until the meringue settles down and pulls away from the sides of the bundt pan a bit. I waited about 25 minutes. Place your serving plate on top of the mold and flip. It will release within about 15 seconds. Cool the meringue and then set it in the fridge if it is hours before serving. I would cut down the added water to 1/4 cup for the caramel and cook it to at least 240° and cool it considerably,or it just slips down the sides of your meringue.
with the Ile Flotant you can prepare the caramel as if for flan, pour it in the bottom of the mold and wait until it’s cool to put the beaten egg whites on top as if were flan. when un molding it will have the caramel sauce already done.
The "île flottante" recipe, it is called "Pudim Molotof" in Portugal, where it is a very popular desert. The french meringue (30 g of sugar for each egg white) should bake in a bain marie in the oven for only a minute for each egg white used, then turn off the oven and let it sit there for an hour or so before taking it out of the oven. Here, we make a dry caramel and line the baking pan with it, so the molotof comes out cleanly, no need for oil and to make a caramel syrup separately. But if you use a bundt pan, the caramel will puddle in the bottom, so use a simpler ring-shaped pan, one with a flat bottom. Unmold the molotof warm, before the caramel sets too much. Here in Portugal we like to serve it chilled, topped with "doce de ovos" (a thick sauce made with the egg yolks and sugar syrup) and with chopped toasted almonds. Delicious!
From Down-under, where we know a thing or two about a pav, don't spread the pavlova out. Just pile it high. You're not making a meringue and you don't want it dry in he middle. Ideally it should have a marshmallow texture. And the easiest way to achieve this is by not spreading the mixture out. It will spread as it cooks anyway,
I've always loved watching Martha Stewart shows, way back in early 1990's. Such a talented woman, as well as one of the original creators of the "vocal fry" voice, long before Kim Kardashian.
Martha’s team should have responded to this or included it in the recipe. Fantastic recipe, though. Here is what I did: Let the meringue cool out of the oven in the steaming pot for 10 minutes. Remove the mold from the water and cool on a wire rack until the meringue settles down and pulls away from the sides of the bundt pan a bit. I waited about 25 minutes. Place your serving plate on top of the mold and flip. It will release within about 15 seconds. Cool the meringue and then set it in the fridge if it is hours before serving. I would cut down the added water to 1/4 cup for the caramel and cook it to at least 240° and cool it considerably,or it just slips down the sides of your meringue.
Isn't lemon meringue your favorite ? I could of sworn you said that it was but I could be wrong. 🍋 Ps. I have a perfume called Pavlova it smells divine. I want to try the dessert for my 51st bday on 9/30
Ms Martha I know you use your farm grown fresh eggs 🥚, but can we use the carton of egg whites sold in the grocery store and still have a beautiful pavlova?
Thanks for watching! Find the recipes for these 3 meringue dishes in the description.
killer content Martha!
We were sold on the Nuts and Apples 💫 Have a lovely day
@Omar Saladin I said the same thing her skin is radiant. She looks better than girls on their 20s. No joke.
I love you so much Martha Stewart I have been watching your videos following you up daily on all social media wish I can meet with you or even talk to you on a private
@@jameschang3100 ✌🏽🤣
Someone asked below how to unmold the Ile flottante and I answered in the question stream as well:
Martha’s team should have responded to this or included it in the recipe. Fantastic recipe, though. Here is what I did:
Let the meringue cool out of the oven in the water bath in the pot for 10 minutes. Remove the mold from the water and cool on a wire rack until the meringue settles down and pulls away from the sides of the bundt pan a bit. I waited about 25 minutes. Place your serving plate on top of the mold and flip. It will release within about 15 seconds. Cool the meringue and then set it in the fridge if it is hours before serving. I would cut down the added water to 1/4 cup for the caramel and cook it to at least 240° and cool it considerably,or it just slips down the sides of your meringue.
Egg whites are the most magical ingredient ever. That Ile Flottant was a thing of beauty. Thank you for the upload.
with the Ile Flotant you can prepare the caramel as if for flan, pour it in the bottom of the mold and wait until it’s cool to put the beaten egg whites on top as if were flan. when un molding it will have the caramel sauce already done.
Watching Martha fills me with joy!! I’m so excited to see you on CZcams!♥️✨
"Gee, that's a lot ingredients for meringue, how clever luv!"
Your videos are so calming, and so classy. They inspire and elevate me - especially needed during these times. I thank you Ms Stewart.
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The "île flottante" recipe, it is called "Pudim Molotof" in Portugal, where it is a very popular desert. The french meringue (30 g of sugar for each egg white) should bake in a bain marie in the oven for only a minute for each egg white used, then turn off the oven and let it sit there for an hour or so before taking it out of the oven.
Here, we make a dry caramel and line the baking pan with it, so the molotof comes out cleanly, no need for oil and to make a caramel syrup separately. But if you use a bundt pan, the caramel will puddle in the bottom, so use a simpler ring-shaped pan, one with a flat bottom. Unmold the molotof warm, before the caramel sets too much.
Here in Portugal we like to serve it chilled, topped with "doce de ovos" (a thick sauce made with the egg yolks and sugar syrup) and with chopped toasted almonds. Delicious!
Perhaps the most luscious cake decorations!
From Down-under, where we know a thing or two about a pav, don't spread the pavlova out. Just pile it high. You're not making a meringue and you don't want it dry in he middle. Ideally it should have a marshmallow texture. And the easiest way to achieve this is by not spreading the mixture out. It will spread as it cooks anyway,
I've always loved watching Martha Stewart shows, way back in early 1990's. Such a talented woman, as well as one of the original creators of the "vocal fry" voice, long before Kim Kardashian.
The Pavlova and Ile Flottant are so elegant!
You're amazing. You make things look easy and fabulous. Thanks.
Martha, please help us find good recipes without sugar. Not sweets, but good wholesome food.
How did you get the ile flottante out of the Mold?
Martha’s team should have responded to this or included it in the recipe. Fantastic recipe, though. Here is what I did:
Let the meringue cool out of the oven in the steaming pot for 10 minutes. Remove the mold from the water and cool on a wire rack until the meringue settles down and pulls away from the sides of the bundt pan a bit. I waited about 25 minutes. Place your serving plate on top of the mold and flip. It will release within about 15 seconds. Cool the meringue and then set it in the fridge if it is hours before serving. I would cut down the added water to 1/4 cup for the caramel and cook it to at least 240° and cool it considerably,or it just slips down the sides of your meringue.
all 3 recipes look so very delicious and not to hard to make at all , it very yum yum.
يا ريت لو في ترجمة بالعربي
Excellent and thoughtful attention to detail.
I’m dying to try this looks delicious thank you Martha
Ank you Martha for another exotic experience.
LOVE All recipes. Enjoyed having the Creme Anglaise recipe as well 👍❤️🇨🇦
WOW!! 🤯 now I'm craving meringue! ☺
Delicious. Thanks for sharing. ❤
Oh Martha you are the best, greetings from Europe 👋
Love your channel Martha ❣
Would love to try to make a Pavlova; recipes look great🌞
Steve. 🌹TO MARTHA STEWART I LOVE ALL KINDS OF PIES. I L💘VE YOU THE MOST🌹. 🌹🦋🌹🦋🌹🦋🌹💝💘💕💗💞🧡💝
Wow! Looks good! Yummy! 😍
Yeah
Hi
@@jameschang3100 😂 That's right! It looks so good.
@@bridgetvaughn8077 how is the weather condition over in your country??
Thank you so much
This looks so good
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Wow... so good!
Isn't lemon meringue your favorite ? I could of sworn you said that it was but I could be wrong. 🍋
Ps. I have a perfume called Pavlova it smells divine. I want to try the dessert for my 51st bday on 9/30
Look very delicious 🤤 😋
Yummyyy . Thanks for 😋😋😋
😋
I would like your advice on making meringues using raw unrefined sugar such as sucanat and Just Panela sugar.
Yum looks so good
Wow 😳 looks great 👍😄
Anna Pavlova famous, talented Russian ballet dancer
Where do you get your bunt pans?
Ms Martha I know you use your farm grown fresh eggs 🥚, but can we use the carton of egg whites sold in the grocery store and still have a beautiful pavlova?
Yes, that's a fine alternative! 😊
😃
😋😋😋😋
😍😍
First comment 👍👍👍👍👍
🎉
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325 degrees??? really? you just burned the outside of my cookies while the inside is still uncooked
I put the caramel on the pan like when you make a flan, it is better than Martha, sorry Martha
Martha, please pronounce correctly: it is PA'vlova, not PavlO'va!!!
I am thinking of you.
I know you had a good day, Amen
David James West, a Christian man
The maniacal processing scientifically drip because cowbell complementarily exist save a frantic noodle. cute, tremendous teeth
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