Raspberry Pavlova
- 6 to 8 people
- Difficult
- Cheap
Total time : 3 p.m.
- Preparation: 1h30
- Cooking time: 1 hour 30 minutes
- Rest: 12 hours
Ustensiles requis
- Electric mixer or stand mixer
- Sieve
- Maryse / spatula
- Piping bag
A cloud of red fruits, a light and delicious finishing touch to your meal. Pavlova, a classic pastry, revisited using our Mecker Raspberry Nectar.
Dans cette recette
Ingredients
- 80g caster sugar
- 3 egg yolks
- 20g cornstarch
- 40g of butter
- 80g egg whites (approx. 3 whites)
- 80g icing sugar
- 80g caster sugar
- ½ tsp lemon juice
- ½ tsp cornstarch
- 1L of neutral oil (sunflower)
- ½ tsp agar-agar powder
- 375ml of Mecker Raspberry Nectar
- 200g of whole liquid cream
- 80g of mascarpone
- Red fruits (for decoration)
Préparation
- 01 Raspberry curd: Whisk the egg yolks and sugar until pale. Add the cornstarch and raspberry nectar, then heat gently until thickened. Remove from the heat, stir in the butter, smooth, and set aside.
- 02 Meringue: Beat the egg whites until stiff, gradually add the caster sugar, then the icing sugar, lemon juice and cornstarch. Pipe onto a baking sheet lined with baking paper and bake for 1.5 hours at 90°C. Leave to cool.
- 03 Nectar Pearls: The day before, place the oil in the refrigerator. Heat the nectar with the agar-agar until boiling, let it cool, then drop it into the cold oil to form the pearls. Strain and set aside.
- 04 Chantilly cream: Whip the cream and mascarpone in a very cold bowl until stiff.
- 05 Assembly: Spread the curd over the cold meringue, add the whipped cream, decorate with red fruits and sprinkle with nectar pearls. Serve immediately.
Le fondateur Alain Milliat
Fondateur de la marque
