Pavlova aux fruits rouges

Pavlova aux fruits rouges

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Sorry, this entry is only available in French.

Preparation time
2 h
Cooking time
1 h
Difficulty
moderate
Serves
6 people
Meal cost
$
Meal course
Desserts
Cold Dessert
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Posted on

Ingredients

Metric US
Meringue à Pavlova
Egg whites
4
Caster sugar
250 grams
lemon (juice)
1 teaspoon
corn or potato starch (maïzena)
1 teaspoon
noix de cajou (cerneau) hachés
50 grams
Garniture
double cream
Red fruits
300 grams
Powdered sugar
40 grams
  1. Dans un cul de poule ou un saladier, fouetter les blancs d'oeufs et le sel en neige jusqu'à ce qu'ils tiennent.
  2. Incorporer le sucre et fouetter jusqu'à obtenir une neige ferme.
  3. Hacher les noix. Ajouter délicatement le jus de citron (vous pouvez également remplacer par la même quantité de vinaigre blanc), la maïzena et les noix hachés et mélanger et fouetter..
  4. Dessinez un rond d'environ 20-24 cm sur une feuille de papier sulfurisé.
  5. Poser le papier sulfurisé sur une plaque à pâtisserie. Étaler le mélange à mélanger sans déborder du rond préalablement dessiné.
  6. Faire cuire à 150°C environ une heure. Laisser refroidir complètement avant de garnir et de transférer sur un plat.
  7. Battre la crème épaisse au fouet électrique avec 40 g de sucre en poudre jusqu'à obtenir une chantilly.
  8. Couvrez votre pavlova complètement refroidi de crème fouettée. Décorer avec vos fruits rouges comme vous le souhaitez.
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5 )
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Preparation time
2 h
Cooking time
1 h
Difficulty
moderate
Serves
6 people
Meal cost
$
Meal course
Desserts
Cold Dessert
Posted by
Posted on

Ingredients

Metric US
Meringue à Pavlova
Egg whites
4
Caster sugar
250 grams
lemon (juice)
1 teaspoon
corn or potato starch (maïzena)
1 teaspoon
noix de cajou (cerneau) hachés
50 grams
Garniture
double cream
Red fruits
300 grams
Powdered sugar
40 grams
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