Pavlova with Tangerine and Black Truffles
User Reviews
4.9
213 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
2 hrs 20 mins
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Total Time
2 hrs 50 mins
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Servings
4 servings
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Course
Dessert
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Cuisine
International
Pavlova with Tangerine and Black Truffles
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
Creme "pasteur":
- 6 gelatine sheets
- 100 g Whipped Cream
- 100 g yogurt
- 10 egg yolks
- 160 g sugar
- 20 g starch
- 60 g flour
- 1 l milk
- 100 g glucose
- 20 g vanilla
- 1 orange zest
- 20 g liquor
"Pavlova" cream:
- 200 g Whipped Cream
- 200 g mascarpone
- 200 g patiseur cream
- 20 g sugar
Merengue:
- 300 g egg whites
- 450 g sugar
- 2 tbsp apple vinegar
Instructions
How to Make Creme „Patiseur”:
- In a mixing bowl mix together egg yolk, sugar, starch and flour.
- In a pot mix together milk, glucose, vanilla, orange žest and make it boil.
- Carefully stir in the yolk mix. Keep stirring on a low heat so it doesn’t burn, until a creamy consistency is formed. Cool it down.
- Make a whipped cream and mix it with plain yogurt.
- Melt gelatine sheets and stir into the cream.
- Mix together boiled cream and whipped-yogurt cream.
How to Make „Pavlova“ Cream:
- Mix together wipped cream, mascarpone and sugar.
- Stir into the „Patiseur“ cream and put it in the pastry bag.
How to Make Merengue:
- Preheat the oven to 70° C/ 158 ℉ and line a baking sheet with parchment paper.
- In a mixing bowl whip the egg whites until you can see traces of the whisk.
- Gradually add the sugar and whip to stiff, glossy peaks.
- Add 2 tablespoons of apple vinegar and whip 1 minute more.
- Transfer to a piping bag and pipe small drops round, approximately 6 on each meringue 3-4 cm (1 ½ - 2 inches) in diameter.
- Let bake for at least 2,5 hours in the oven. It should be dry and crispy.
- Cool it to room temperature. Crush any imperfect pieces for use in the plating of the dessert.
Fruits and walnuts:
- Use a seasonal fruits and on your choice. Cut them on small pieces. And caramelaized walnuts with honey.
How to Serve:
- Squeeze „Pavlova“ cream from the pastry bag in the middle of a plate.
- Put a meringue on top of the cream.
- Put a prepared fruit on top of the meringue.
- Then add the quenelle of raspberry sorbet.
- In the end you can sprinkle crushed meringue on top and sliced black truffle
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
213 reviews
Excellent
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