I celebrated Melvita’s 30th Anniversary last month in Nathalie’s Gourmet Studio, Publika. I remembered back in Dec 2011, I shared about the history about Melvita which was found in 1983 and in 2002 Melvita is the first brand to be awarded with the ecological and organic certification "Ecocert" in France. Read more about my this
here.
There are a few Melvita products that I really like especially their Rose Nectar Hydrating Moisturizer, Floral Water and Brightening Cleansing Foam and few others. My sister loves their products ever since I introduced it to her because she is really sensitive and her skin has been reacting positively to Melvita's products which is really happy.
In case you did not know, all Melvita products does not contains the following :-
NO Paraffin or Silicone
NO PEG (polyethykebe gkycol) or PPG (polypropylene gylcol)
NO ethoylated ingredients
NO parabens or pheneoyethanol
NO formaldehyde or chlorine
NO Synthetic fragrance or colors
NO diethyl phtalate or nitromusk
To make the 30 anniversary celebration a more interesting one with media & beauty bloggers, Melvita Malaysia took the effort to organise a french cooking class for us in Natalie's Gourmet, a french restaurant located in Publika! I love cooking but seriously I only know how to cook Chinese food, so I'm pretty excited to attend and pick up some new skills!
Chef Nathalie Arbefeuille the owner of Natalie's Gourmet is a self-thought chef. She handpicked all the ingredients and choose only the best. She separated us into 2 teams and I picked the dessert team (cos I'm a dessert person!) And we are going to do Rose, Lychee and Raspberry Pavlova for about 30pax.
Here are the ingredients and recipe of Rose, Lychee and Raspberry Pavlova which I'm going to share (typing out the recipe word by word) in my blog because I knew a lot of you are so crazy about Pavlova.
Recipe of Pavlova
(prepared for 15 pax)
200g egg whites
400g sugar
1 tablespoon white vinegar
2 tablespoon boiling water
1 tablespoon maizena (corn starch)
10 drops of Rose Essence
The Coulis
150g raspberries
60g sugar
100g water
The Pavlova Filling
600g Whipping Cream (must chill it in fridge)
100g Icing sugar
5 drops of Rose Essence
300g of Raspberries
1 tin of Lychee
Rose petals
The key of making really nice Pavlova is that we have to make sure during separation of egg white and yolk, we must make sure that not even a drop of egg yolk fall into the mixture.
According to Nathalie the best way to separate egg yolk and white egg are using our hands. We must work it really work, left a bit of gap on our fingers to let the white egg fall into the bowl. This may look easy but seriously you really because one to have really fast and careful at the same time.
Preparing the Pavlovas :
1. Pre heat the oven at 150 celcius (therm 5)
2. Pour the room temperature white eggs in a large bowl. Add the sugar, vinegar and maizena and helping with an electrical hand beat beater, start whisking slowly first for one minute then faster. Once you get very firm whites (after 5-7 minutes) add the boiling water and rose essence drops. Then stop whisking.
3. Prepare an oven tray covered with a buttered baking paper and pour your mixture in a thick rounds shape. You can use a large and high round shape to make it easier. Do not forget to remove this right before baking the Pavlova.
4. Once ready to bake, reduce the temperature to 130 celcius (therm 4)
5. Let it cook for 55 minutes. After this cooking time. Switch off the oven and leave it inside the oven for another 55 minutes. Then let it cool down on a wire cooling rack on the baking sheet but not on the tray.
Preparing the Coulis
Melt the sugar with the water and let it reduce by three quarters. Pour the hot syrup over the frozen raspberry puree and blend everything together. Keep it aside till ready to serve.
Making Chantilly
Whisk the very cold cream with the icing sugar and rose essence until you get a nice and firm Chantilly. So it with an electrical hand beater or food processor. Once the cream is firm, stop immediately to whisk and keep the Chantilly aside in the fridge.
Just before serving
Garnish the pavlova with Chantilly cream, raspberries, lychee and rose petals Add a little bit of raspberry coulis and serve immediately.
Our delicious Rose, Lychee and Raspberry Pavlova, love this very much (usually I'm not a fan of pavlova but this is really really good) not too sweet and melts in my mouth.. and the coulis is just so mouthwatering!
Now that I have type out the recipe just for all of you.... do and try and make it at home! Tell me your success stories okay ?
The other team prepared us the main course for our lunch which is the Slowly cooked Honey Glazed Chestnut Chicken with Carrot Potato Puree, spring vegetables and short jus.
From the name itself you will know how complicated and tedious is preparing French food. Well those details in cooking makes a lot of difference in term of texture and taste! The mash carrot & potato puree is the bomb! Miss this very much!!! Should try making this one day using the recipe provided!
Finally our group picture - blowing candles to celebrate Melvita's 30th anniversary! And thank you for organising such an awesome cooking experience with Natalie, we have lovely bonding time with Melvita's team too :)
And there will be many many more 30 years to come for Melvita!
And before I forgot, these are the Melvita's TOP 10 Best Seller which are worth looking at and should be considered trying especially if you have not tried anything from Melvita before.
1.
Beauty Oil (RM70 - RM137) -
Avocado Oil (repairing), Argan Oil (regenerating) and Melvita Rosehip Oil (nourishing)
2. Nectar Bright Essence & Cream (RM215 - RM230) - For even toned & luminous complexion
3. Bio-Excellence Moisturizing Serum (RM188) - Fight Skin Ageing and Radiance Enchancer
4. Rose Nectar Hydrating Facial Gel (RM163) - For 24 hour radiance
5. Extraordinary Water (RM88) - as skin prep. Anti-ageing & moisturizing, soothing & softening and brightening
6.
Floral water (RM122) - For toning & face mist . Anti-ageing & moisturizing, soothing & softening, eye care treatment (check out the review
here)
7. Rose Nectar Milky Cleansing Oil (RM108) - To remove impurities and stubborn makeup
8. Prosun SPF30 & SPF50 (RM140-RM150) - For Broad spectrum sunscreen
9. Face cleanser (RM95 - RM107) - For Gentle Cleansing
10. Lips Rescuer (RM43 - RM62) - For Soft, Supple & Comfortable Lips
From the list above, there is a few things which I wished to try Prosun SPF50, Rose Nectar Milky Cleansing Oil & Lips Rescuer! So would go and check out these products soon!
In conjunction with Melvita's 30th anniversary celebration, Melvita is proud to introduce their best selling Extraordinary Waters in its eco-friendly packaging (previously in glass bottle) which is made entirely from recycled plastic materials (Polyethylene Terephthalate, PET) and is also 100% recyclable. Personally I prefer glass bottle because I felt that it is better in protecting the ingredients of natural skincare products however the downside it's not convenience to bring around especially for travelling.
The texture of the Extraordinary Water is watery/gel extreme. It contains soy based hyaluronic acid and organic glycerin to lock in moisture.There are 3 types of Melvita's Extraordinary Water namely
Rose Extraordinary Water (100ml) RM88 - For anti-ageing & moisturizing
Orange Blossom Extraordinary Water (100ml) RM88 - Soothing and Softening
Narcissus Extraordinary Water (100ml) RM88 - Brightening Care
Have you try anything from Melvita ?
What is your favourite Melvita's products?
Currently Melvita has more 50 stores worldwide and just in Malaysia alone we have 3 boutiques located in:-
- Mid Valley Megamall - Lot G-001A Ground Floor (Tel : 03-2282 2166)
- Suria KLCC C15B Concourse Floor (Tel : 03-2181 2161
- One Utama F141 First Floor (Tel : 03-7710 1877)
