Photograph - Photograph
It�s no coincidence the late Russian ballerina Anna Pavlova, for whom the Pavlova dessert was named, is said to have been ethereal, delicate and slightly controversial. Her namesake, this simple confection, is a straightforward enough list of ingredients, but the end result is all about touch, finesse. And it has attracted more than its fair share of controversy. Two distinct neighboring countries take credit for invention and creation. For sake of staying neutral, we will say both New Zealand and Australia are to blame for the delicious Pavlova; an edible translation of sugar turned into cumulous clouds, it is one of the best low fat vehicles for seasonal fruit, whipped cream, sorbet, and ice cream.
Food for the Food Art Foodie | March 2013
March 10th, 2013
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