Mini Pavlova Recipes #christmas #dissert

MINI PAVLOVAS is topped with fresh fruit, whipped cream and fruit syrup is the main holiday dessert. This mini Pavlova recipe is the perfect dessert for Christmas or any celebration. They're beautiful, delicious and easy to make!


This Mini Pavlova recipe is the perfect thing to serve during the holidays. This beautiful meringue-based dessert is so flavorful, and fits right at the Christmas dessert table.

Warning Holy dessert is wonderful! This Mini Pavlovas makes me go with how they are, how awesome they feel, and also how easy they will make. They are not the fastest desserts on the candy table, but they deserve a little extra time and TLC. They are an absolute star of the show, and will leave everyone with a happy stomach and smile on their faces this Christmas. Aren't they just beautiful?

INGREDIENTS
FOR PAVLOVAS:

  • 4 large egg whites
  • 1 cup of sand sand castor works, too
  • 1 teaspoon of corn flour
  • 1 teaspoon of white wine vinegar
  • Teh teaspoon of almond or vanilla extract

TO FILL:

  • 1 cup of heavy cream
  • 1 teaspoon of vanilla extract or vanilla bean paste
  • 1 tablespoon of confectioner's sugar powdered sugar
  • 1 pint of fresh strawberries, skinned & headquartered
  • ½ pint fresh blueberry
  • ½ cup of BlackBerry fresh beer
  • ½ pint fresh raspberries

FOR THIS SAUCE:

  • 2 tablespoons of fresh lemon juice
  • 1 cup of seedless raspberry or strawberry jam
  • 1 teaspoon of favorite liqueurs like creme de cassis or Chambord, choose.

INSTRUCTIONS

  1. Preheat 225F oven.
  2. Baking lines un framed (if available) with parchment paper. Draw 3.5 "circles on parchment paper, and submit paper so that there are no signs of pencil getting on the meringue.

FOR PAVLOVAS:

  1. Pour the egg white into a large bowl with shaking attachments. Beat the egg whites with a high electric mixer until the white looks like a cloud. Keep stirring white and add sugar slowly until it is stiff, shiny and smooth. Rubbing a little from the meringue between the finger and thumb - once there is no granular sugar can be felt, the meringue is ready.
  2. In a small bowl, mix together cornstarch, vinegar and extract. Add this mixture to the whipped egg whites and shake it high for 5 seconds (only until it's joined in white).
  3. Place a small drop of meringue under each corner of the parchment to stay in place. Piles of meringue into the center of each circle. Gently push the meringue towards the side to make a framed "bowl" of meringue. The sides must be higher than the middle, and the meringue must have lips that continue to fill. Smooth the middle of each circle with the back of a spoon.
  4. Place the meringues in the oven, and reduce the oven temperature to 200F. Bake 60 minutes or until they are firm to touch and still white. Checking meringues after the first 15 minutes. If they are dark or cracked, reduce the temperature by 25 degrees. Turn off the oven and leave them in one hour. Transfer the meringues to the cooling rack to cool completely.

FOR CREAM:

  1. Pour the cream into a bowl and mix MED-HIGH 1 minute. When it starts to thicken, add sugar and vanilla and continue to stir only until the company. Doing an overbeat (cream will stabilize).

FRUIT:

  1. Mix all the fruits in a bowl and stir gently.

FOR THIS SAUCE:

  1. Place jam and lemon juice in a small saucepan. MED-low heat fire until the sauce reduces and thickens slightly. If desired, add liquor and mixture.

ASSEMBLING AND SERVING:

  1. Fill each of me

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